- Ready In:
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 cup sour cream
- 2 tablespoons butter
- 1⁄2 cup chopped onion
- 1 teaspoon chili powder
- 2 cups diced cooked chicken
- 1 (4 ounce) can chopped green chilies
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- Heat oven to 375°F.
- In small bowl, stir soup and sour cream together.
- Heat butter in saucepan over medium heat.
- Add onion and chili powder, cook until onion is tender.
- Stir in chicken, green chilies, and 3 TBS of soup mixture.
- Spread 1/4 cup mix along center of each tortilla.
- Roll, place seam side down in 12x8 baking dish.
- Spread remaining soup mixture over enchiladas.
- Bake, covered, for 15 minutes.
- Uncover, sprinkle with cheese, and bake 5 minutes more.
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Lazy Girl's way to make this: While chicken cooks in pan, stir up sour cream and soup. Set aside mixture. In the chicken pan, add onions, half a can of corn, half can of black beans, half can of tomatillos, a pat of butter, dash of cumin, dash of chili powder, shred the chicken and stir. Add three dollops of the mixture. Stir. Bust out an 8x8, grease/spray it, grab a tortilla, put a scoop in the middle, roll and tuck. When the pan is full, spread a little more mixture on top of the enchiladas and stash it in the oven (375). Shred the cheese in the meantime and add it to the top. Let cook for 15 minutes.
Update: This is my quick and easy chicken enchl. recipe now! Made bunches of times. Now I skip the chili powder, add the cumin and corriander and other misc mexican spices and this is how we like it best. Thanks again. / MizzNezz - thanks for posting this. I too hardly make anything with 'cream of soup' as an ingredient. Tonight, had leftover Turkey, pinched for time and off I went. Adjusted this recipe moderately - low fat sour cream, low fat cheese, whole small onion, 1 seeded jalape?o, added about 1/4 - 1/2 tsp (by eye) cumin, coriander, chipotle, and a mixed southwestern spice I have plus the orig chili powder. I mixed the veg and the spices and a bit of the cream mixture in a pan on the stove for a while to wake up the spices and warm the turkey. Then made the enchiladas and cooked (uncovered) cheese and all for 15 min. I really really liked these and they were super simple. Next time prob will throw raw chicken in with veg and saute all together to cook, then prep enchiladas. Yes, suspect I'll make this fairly regularly. Just too easy and yummy to not! Thanks!
Excellent. I made just as directed, except I doubled the recipe (to freeze one pan) and used "mexican blend" cheese. I have two picky kiddos who loved every bite. I used "mild chili powder" and it gave it flavor, but did not make it spicy. I would say that the flavor might be a little bland if you used just cheddar cheese, so either use a mexican blend, or add a few spices to your liking. Will definitely make again, and will update when I thaw and bake the frozen one, to let you all know how it turned out.