Chicken Enchiladas

Chicken Enchiladas

This is a quick and easy recipe. Good for quick suppers.


  • 1 tablespoon butter
  • ½ cup chopped green onions
  • ½ teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup sour cream
  • 1 ½ cups cubed cooked chicken breast meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • ¼ cup milk



  • Step 1
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • Step 2
    In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  • Step 3
    Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • Step 4
    In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts

Per Serving:

619 calories; protein 26.1g 52% DV; carbohydrates 66.8g 22% DV; fat 27.1g 42% DV; cholesterol 60.4mg 20% DV; sodium 1459mg 58% DV.

By teppij