Chicken Enchiladas

Chicken Enchiladas Recipe

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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!


★★★★★ 1 vote

20 Min
35 Min


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  • 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
  • 6
    corn tortillas
  • 1/4 c
    canned enchilada sauce

How to Make Chicken Enchiladas


  1. Preheat oven to 350 degrees. Lightly grease a large baking dish
  2. 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.
  3. Fill each tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. 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.

Printable Recipe Card

About Chicken Enchiladas

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

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