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Chicken Enchiladas

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  Onion 1 , finely chopped
  Butter 2 Tablespoon
  Chopped cooked chicken/Turkey 4 Cup (64 tbs)
  Canned chopped green chilies 4 Ounce (1 Can)
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Frozen corn tortillas 12
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Sour cream 1 1⁄2 Cup (24 tbs)
  Monterey jack cheese/Cheddar cheese 1 Pound, shredded

1. In a large glass mixing bowl, cook onion in butter 2 minutes, stirring halfway through cooking time. Blend in chicken, chilies, and cream of chicken soup.
2. Defrost tortillas until soft and easy to roll, about 1 minute. Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick. Arrange in two 9-inch glass baking dishes.
3. In a small mixing bowl, blend cream of celery soup and sour cream. Pour over enchiladas.
4. Cook each dish 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
5. Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
6. Rest, covered, 10 minutes. Remove wooden picks and serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4752 Calories from Fat 2180

% Daily Value*

Total Fat 263 g404.4%

Saturated Fat 146.7 g733.7%

Trans Fat 0 g

Cholesterol 753.7 mg251.2%

Sodium 6332.2 mg263.8%

Total Carbohydrates 306 g102%

Dietary Fiber 17.9 g71.5%

Sugars 31.7 g

Protein 298 g596.9%

Vitamin A 189% Vitamin C 86.7%

Calcium 433.5% Iron 72.4%

*Based on a 2000 Calorie diet

Chicken Enchiladas Recipe