Chicken Enchiladas Recipe

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Chicken Enchiladas

Kari Stogner


These are a tiny bit spicy and are the best Chicken Enchiladas I've ever had. Everyone who eats them goes nuts over them!

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20 Min


35 Min




1 Tbsp
1/2 c
green onion
1/2 tsp
garlic powder
1- 4oz can(s)
diced green chilies
1-10.75 oz can(s)
reduced fat cream of chicken soup
1/2 c
sour cream
2 c
cooked, cubed chicken breast meat
1 1/2 c
shredded cheddar cheese
corn tortillas
1/4 c
canned enchilada sauce

Directions Step-By-Step

Preheat oven to 350 degrees. Lightly grease a large baking dish
In a medium saucepan over medium heat, melt the butter and sauté the green onions until tender (about 3 to 4 minutes). Add the garlic powder then stir in the green chilies, cream of chicken soup and sour cream. Mix well. Reserve ¾ of this sauce and set aside. To the remaining ¼ of the sauce in the saucepan, add the chicken and ½ cup of shredded cheddar cheese. Stir together.
Fill each tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved ¾ of the sauce with the enchilada sauce. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of cheddar cheese. Bake in the preheated oven for 30 to 35 minutes or until cheese is bubbly.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy
Hashtag: #enchiladas