Description
These delicious Chicken Enchiladas are made with a creamy chicken soup base and filled with tender chicken, green chile peppers, and melted cheese, all wrapped in soft flour tortillas.
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). Grease a 9×13 inch baking dish.
2. In a medium saucepan over medium heat, combine cream of chicken soup, sour cream, and margarine. Stir until smooth and heated through.
3. Stir in onion, chili powder, chicken, and green chile peppers.
4. Fill each tortilla with a generous amount of the chicken mixture, roll up, and place seam side down in the prepared baking dish.
5. Pour remaining sauce over the top and sprinkle with Cheddar cheese.
6. Bake in preheated oven for 30 minutes, or until cheese is bubbly and golden.
Notes
– You can add black beans or corn to the filling for extra flavor.
– Top with sliced black olives and diced tomatoes for a colorful garnish.
Nutrition
- Serving Size: 1 enchilada
- Calories: 385
- Sugar: 2g
- Sodium: 872mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 82mg