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    You are in: Home / Recipes / Chicken Enchiladas Recipe
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    Chicken Enchiladas

    Chicken Enchiladas. Photo by SharonChen

    1/8 Photos of Chicken Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    12 mins

    20 mins

    MizzNezz's Note:

    Yummy!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375°F.
    2. 2
      In small bowl, stir soup and sour cream together.
    3. 3
      Heat butter in saucepan over medium heat.
    4. 4
      Add onion and chili powder, cook until onion is tender.
    5. 5
      Stir in chicken, green chilies, and 3 TBS of soup mixture.
    6. 6
      Spread 1/4 cup mix along center of each tortilla.
    7. 7
      Roll, place seam side down in 12x8 baking dish.
    8. 8
      Spread remaining soup mixture over enchiladas.
    9. 9
      Bake, covered, for 15 minutes.
    10. 10
      Uncover, sprinkle with cheese, and bake 5 minutes more.

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    Ratings & Reviews:

    • on January 31, 2003

      55

      Yummy is right Inez! Soft and savory with a very creamy topping is what makes this recipe special. I wanted something easy, quick to make, with no sacrifice on taste. Your chicken enchilada recipe was all of these and more. The chili powder was a nice splash of spice without overpowering the mildness of this comfort food. I made an additional pan for dinner the next day, and left the cheese off until just before baking (it took about 25 minutes in a 350 oven to heat through.) The flavors were deliciously marinaded together overnight, and it was wonderful! I used Sargento mexican cheese for the topping. It contains monterey jack, cheddar, queso quesadilla and asadero cheeses. I shredded the chicken instead of dicing just for a quicker prep time. I also substituted lower fat cream of chicken and sour cream for the "real stuff" and could not tell the difference! The outcome was a scrumptious dish that I will make again and again. I can't thank you enough Inez for posting this wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2003

      55

      I am always resistant to any recipe that calls for "a can of" anything, especially prepared soup, but I whipped this up the other night for family and it was a huge hit. Very good, going to make another batch tonight!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2003

      55

      Excellent as is, but I made a couple of changes the second go around. For one, I didn't have cream of chicken soup, so I used cream of celery. I used corn tortillas instead of flour. I also had some Trader Joe's enchilada sauce (red) and added that across the top. It was a little different and very, very good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (191)

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (319 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 614.2
     
    Calories from Fat 311
    50%
    Total Fat 34.6 g
    53%
    Saturated Fat 16.6 g
    83%
    Cholesterol 118.4 mg
    39%
    Sodium 1231.9 mg
    51%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.0 g
    20%
    Protein 32.8 g
    65%

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