Best Creamy Chicken Cheese Enchiladas Recipes
CREAMY CHICKEN & CHEESE ENCHILADAS
This makes the best chicken enchiladas my hubby and I have ever tasted. I would be happy to be served this in a restaurant. Dh scraped his plate to make sure he left no morsel behind. The recipe is the result of my tweaking a Campbell's Soup enchilada recipe I found in a recent ad. Make this recipe faster by using 2 cups of pre-cooked chicken.
Provided by muncheechee
Categories One Dish Meal
Time 1h15m
Yield 6 enchiladas, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Sprinkle chicken with taco seasoning, wrap in foil and bake until internal temperature reaches 175 degrees. Remove from oven and allow the internal temp to reach 180 before unwrapping and cooling. Chop when cool.
- Stir soup, sour cream, salsa, and chili powder in medium bowl.
- Grease an 8 x 8-inch baking dish and coat the bottom with a thin layer of the salsa mixture.
- Stir 1 cup of salsa mixture, chicken, and 1/2 cup of cheese in a large bowl.
- Divide chicken mixture among tortillas, roll, and place in baking dish.
- Pour remaining salsa mixture over tortillas and spread evenly.
- Cover tightly with foil and bake 40 minutes.
- Remove foil, sprinkle with remaining cheese and bake until melted.
- Serve with toppings of your choice (shredded lettuce, sour cream, picante, etc.).
Nutrition Facts : Calories 390.6, Fat 19.8, SaturatedFat 8.6, Cholesterol 44.2, Sodium 1121.1, Carbohydrate 35.8, Fiber 2.2, Sugar 1.9, Protein 16.7
CREAMY CHICKEN & CHEESE ENCHILADAS
Yet another favourite recipe from Campbell's Soup. Not authentic, by any means, but easy, yummy, and you already have all the ingredients on hand.
Provided by Swan Valley Tammi
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, sour cream, salsa, and chili powder.
- In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
- Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
- Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
- Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
- Top with tomato and green onion before serving.
Nutrition Facts : Calories 558.9, Fat 26.9, SaturatedFat 12.2, Cholesterol 75.4, Sodium 1285.2, Carbohydrate 52.6, Fiber 3.9, Sugar 4, Protein 26.7
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