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Recipe

Creamy Chicken Enchiladas

If you love Mexican-style meals, you just have to try this easy recipe. It goes together fast, and gives you time to put your feet up and relax before dinner. Or walk the dog … or help the kids with their homework … or ….
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  • Serving 4
  • Total Time 1 hr. 20 min
    Preparation 20 min
    Marination 0 min
    Cook 60 min
  • Nutrition Facts
    Calories 856
    Total Fat 33 g
    Protein 42 g
    Carbohydrate 91 g
    Cholesterol 110 mg
    Sodium 2357 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Creamy Chicken Enchiladas

Ingredients

  • 1 can Premium Chunk White Chicken Breast (12.5oz) , drained
  • 1 can Cream of Mushroom Soup, 10.5-oz.
  • 2/3 cup sour cream
  • 1-1/2 cups Colby-Jack cheese, shredded
  • 1 can green chiles, drained
  • 1-1/4 cups enchilada sauce
  • 8 large corn tortillas, 8 to 10-inches


Cooking Instructions

  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Combine soup and sour cream in medium bowl. Stir in chicken, 3/4 cup cheese and chilies.
  2. Spread 1/4 cup enchilada sauce in bottom of baking dish. Top each tortilla with about 1/3 cup chicken mixture. Roll tortillas to enclose filling; arrange in baking dish. Top enchiladas with any remaining enchilada sauce. Cover baking dish with foil.
  3. Bake 40 minutes. Remove foil. Sprinkle with remaining 3/4 cup cheese. Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Serve with Spanish rice and seasoned black beans. Refrigerate leftovers.