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Quick Creamy Chicken Enchiladas

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

“I love this creamy, comforting dish because it's easy, tastes amazing, freezes well and reheats easily in the microwave,” says Rachel Smith in Katy, Texas. If you prefer more zip, substitute Pepper Jack cheese for Monterey Jack.

Ingredients

  • 2/3 cup condensed cream of chicken soup, undiluted
  • 2/3 cup sour cream
  • 2 cups shredded cooked chicken breast
  • 1/2 cup shredded Monterey Jack cheese, divided
  • 4 flour tortillas (6 inches), warmed

Directions

  1. In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray.
  2. Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.
  3. Bake, uncovered, at 350° for 18-22 minutes or until heated through.

Nutrition Facts

2 each: 658 calories, 28g fat (10g saturated fat), 161mg cholesterol, 1370mg sodium, 40g carbohydrate (6g sugars, 1g fiber), 62g protein.

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