Recipe

Chicken Enchiladas Recipe


Chicken Enchiladas Recipe
A kid friendly Mexican Main Dish that is easy and has lots of eye appeal too.

Susana

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Ingredients
  • 1 (10.750oz)can Campbells Condensed Cream of Chicken Soup
  • 1/2-cup sour cream
  • 1-tbspn butter
  • 1 medium onion, chopped
  • 1 tspn. chili powder
  • 2-cups cooked chicken, chopped
  • 1(4-oz)can chopped green chilies
  • 8(8-in)flour tortillas, warmed
  • 1-cup freshly shredded mild cheddar cheese

Directions
  1. Stir soup and sour cream together.
  2. Melt butter over medium heat and cook onions and chili powder together until onions are tender.
  3. Add chicken, chilies, and 2-tbspn. soup mixture.
  4. Spread 1/2 cup soup mixture in an 11X8-in shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in bakin dish.
  5. Spoon remaining soup mixture over filled tortillas.
  6. Top with cheese.
  7. Bake at 350 degrees for 25 minutes or until enchiladas are hot and bubbly.

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Comments


Great....


We make these... Using rotiss chicken! We top with Monterrey Jack... I love the idea of cheddar. Great!


This was really good. I altered a few things, but still really tasty! Thanks for posting it!


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Alterations


I make one similar to this. I add salsa or enchilada sauce to the soup mixture, I use 2 layers of tortilla chips instead of taking the trouble to fill & roll the enchiladas, and also add some fat-free refried beans on top of the chicken mixture (before adding the top layer of tortilla chips). Just have to remember to save out a fair amount of sauce to cover the top layer of chips, or they get too hard.


I made a few alterations. I used 98% fat free cream of mushroom, fat free sour cream, cooking spray, Hot Mexican chili powder (2 tsp), 2% shredded cheddar, and low fat...low carb tortillas. Just made it a little lower in fat


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