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Easy Chicken Enchiladas

southern.chef's picture
  Chopped cooked chicken 2 Cup (32 tbs)
  Sour cream 2 Cup (32 tbs) (Use Of Any Commercial Brand)
  Canned cream of chicken soup 10 3⁄4 Ounce, undiluted (One Can)
  Shredded monterey jack cheese 16 Ounce (2 Cup 16 Tablespoon)
  Canned chopped green chiles 4 Ounce, drained (1 Can)
  Chopped onion 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Flour tortillas 10 (10 Inch Each)
  Vegetable oil 1 Tablespoon
  Shredded longhorn cheese 4 Ounce (1 Cup 16 Tablespoon)

Combine first 9 ingredients, mix well.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened, add additional oil, if necessary.
Drain on paper towels.
Place a heaping 1/2 cup of chicken mixture on each tortilla, roll up each tortilla, and place seam side down in a 13- x 9- x 2-inch baking dish.
Cover and bake at 350° for 20 minutes.
Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes.
Serve enchiladas immediately.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 945 Calories from Fat 582

% Daily Value*

Total Fat 65 g100.3%

Saturated Fat 34.3 g171.5%

Trans Fat 0 g

Cholesterol 156.7 mg52.2%

Sodium 2051.8 mg85.5%

Total Carbohydrates 45 g15%

Dietary Fiber 2 g7.8%

Sugars 6.9 g

Protein 48 g95.9%

Vitamin A 90.8% Vitamin C 27.9%

Calcium 91.3% Iron 13.7%

*Based on a 2000 Calorie diet

Easy Chicken Enchiladas Recipe