Creamy Chicken Enchiladas

Cream of mushroom soup adds a new flavor to this Mexican-inspired meal. Combine it with Tyson® Premium Chunk White Chicken Breast and other Mexican ingredients for a dish your family will enjoy.
Cream of mushroom soup adds a new flavor to this Mexican-inspired meal. Combine it with Tyson® Premium Chunk White Chicken Breast and other Mexican ingredients for a dish your family will enjoy.

Creamy Chicken Enchiladas

Prep Time
20

MINUTES

20 minutes
Cook Time
60

MINUTES

60 minutes
Serves
4

Calories
856

  • Calories856
  • Total Fat33 g
  • Cholesterol110 mg
  • Sodium2357 mg
  • Total Carbohydrate91 g
  • Protein42 g

Ingredients

  • 1 can Premium Chunk White Chicken, drained

  • 1 can Cream of Mushroom Soup, 10.5-oz.

  • 2/3 cup sour cream

  • 1-1/2 cup Colby-Jack cheese, shredded

  • 1 can green chilies, drained

  • 1-1/4 cup enchilada sauce

  • 8 large corn tortillas, 8 to 10-inches

Cooking Instructions

  • 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.
  • 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.
  • 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.

You Might Also Like