Chicken Enchiladas

world.food's picture

Aug. 10, 2011

Ingredients

Onion 1
Onion 1 , finely chopped
Butter 2 Tablespoon
Cooked chicken/Turkey 4 Cup (64 tbs) , chopped
Green chilies 4 Ounce , chopped
Canned green chilies 4 Ounce (1 Can)
Condensed cream of chicken soup 10 1/2 Ounce (1 Can)
Corn tortillas 12 , frozen
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 1 Pound , shredded
Cheese 1 Pound , shredded (Cheddar Or Monterey Jack)

Directions

MAKING

1 In a large glass mixing bowl, cook onion in butter for 2 minutes, stirring halfway through the cooking time.

2 Blend in chicken, chilies, and cream of chicken soup.

3 Defrost tortillas until soft and easy to roll, for about 1 minute.

4 Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick.

5 Arrange in two 9-inch glass baking dishes.

6 In a small mixing bowl, blend cream of celery soup and sour cream.

7 Pour over enchiladas.

8 Cook each dish for 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.

9 Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.

10 Rest covered, 10 minutes.

SERVING

11 Remove wooden picks and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 2058Calories from Fat 1045

 % Daily Value*

Total Fat 122 g187.7%

Saturated Fat 68 g340%

Trans Fat 0 g

Cholesterol

Sodium 2511 mg104.63%

Total Carbohydrates 135 g45%

Dietary Fiber 8 g32%

Sugars 9 g

Protein 107 g214%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet