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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    yogiclarebear's Note:

    No "cream of" soups. Adapted from Taste of Home "One Pan Recipes" publication, 2010. Option for a make ahead as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine chicken, spinach, and chopped green onions. Divide into 12 portions (eyeball or use a kitchen scale.) Set aside.
    2. 2
      For sauce, stir together sour cream, yogurt, flour, salt, cumin, milk, and chilis. Divide sauce in half. (Half will be for the top and half for the fillings.).
    3. 3
      Preheat oven to 350 degrees F. For tortilla filling, combine 1 portion of chicken mixture and 1 portion of filling sauce near the edge of a tortilla. Roll up into a spiral and place tortilla, seam side down, in an ungreased 3 quart rectangular baking dish. Repeat with remaining tortillas and sauce.
    4. 4
      Spoon remaining sauce over tortillas. Bake uncovered about 40 minutes or until heated through. Remove from oven, sprinkle with cheese. Let stand for 5 minutes before serving with desired fixings/garnishes.
    5. 5
      To Make Ahead: Fill and roll up tortillas as directed. Cover and chill remaining sauce. Cover dish with plastic wrap and chill for up to 24 hours. When ready to bake, remove plastic, spoon sauce over tortillas and cover with foil. Bake at 350 for 60-70 minutes, sprinkle with cheese, let stand, and serve.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Chicken Enchiladas

    Serving Size: 1 (235 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 348.3
     
    Calories from Fat 116
    33%
    Total Fat 12.9 g
    19%
    Saturated Fat 6.2 g
    31%
    Cholesterol 60.0 mg
    20%
    Sodium 782.4 mg
    32%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 2.6 g
    10%
    Sugars 2.4 g
    9%
    Protein 23.8 g
    47%

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