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Total Time
40mins
Prep 10 mins
Cook 30 mins

Wonderful, lighter, flavorful, family-friendly, easy recipe. I "stole" this recipe from Liz Papa. This recipe has stood the test of time, and I have modified it (modifications listed after ingredient) to decrease the preparation time, and lessen the fat/calories, while not sacrificing any flavor! It is a family and friend favorite! I usually double this recipe. Freezes and re-heats perfectly! Enjoy!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Bring soup, milk, scallions and pepper to boil.
  3. Remove from heat.
  4. Add green chilies and sour cream and set aside.
  5. In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
  6. Set remaining soup mixture aside.
  7. Take one tortilla, spread chicken and a small amount of cheese down the middle.
  8. Roll and place into pan.
  9. Repeat until tortillas are gone.
  10. Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
  11. Bake uncovered for 30 minutes at 350°F.
Most Helpful

5 5

I adjusted this recipe since I have celiac and can't have gluten. I made my own cream of chicken soup and used corn tortillas instead of flour. I have to say this is the BEST chicken enchiladas I have had outside my favorite hispanic owned, and cooked Mexican resteraunt. They are AWESOME!

4 5

My husband loves this because it was not too spicy. This will become a regular on the dinner circuit.

4 5

Very good. I added chopped red peppers and garden tomatoes to the sauce. It gave a very distinct tomato flavor, though I didn't think the sauce was spicy enough. Very easy to make as well.