Description
These Chicken Enchiladas with Cream of Chicken Soup are a delicious and comforting dish that the whole family will love. Creamy chicken filling wrapped in soft tortillas, topped with cheese, and baked to perfection!
Ingredients
– 1 (10.5 ounce) can condensed cream of chicken soup
– 1/2 cup sour cream
– 1 tablespoon margarine
– 1 onion, chopped
– 1 teaspoon chili powder
– 2 cups chopped cooked chicken breast
– 1 (4 ounce) can chopped green chile peppers, drained
– 8 (8 inch) flour tortillas
– 1 cup shredded Cheddar cheese
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan, combine cream of chicken soup, sour cream, and margarine. Heat until smooth.
3. Stir in chopped onion, chili powder, chicken, and green chile peppers.
4. Fill each tortilla with chicken mixture and roll up. Place seam side down in a 9×13 inch baking dish.
5. Pour remaining sauce over the top and sprinkle with shredded Cheddar cheese.
6. Bake in preheated oven for 30 minutes, or until bubbly and lightly browned.
Notes
– You can use rotisserie chicken for a quick shortcut.
– Add diced tomatoes or black beans for extra flavor and texture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 383
- Sugar: 3g
- Sodium: 883mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 74mg