EASIEST CHICKEN ENCHILADAS

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Easiest Chicken Enchiladas image

Found this recipe in a 'Quick Cooking' and made a few adaptions to suit my tastes and make it a little less time consuming. It reminds me of a dish at a local Mexican restaurant (enchilada de monterray). Very yummy!

Provided by riffraff

Categories     Mexican

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 can cream of chicken soup
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 cup sour cream
2 cups shredded cheese, divided (I prefer colby and monteray jack blend, but whatever your preference is will work)
10 flour tortillas
2 cups chicken, cooked and cubed

Steps:

  • Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese.
  • Put 1/3rd of this mixture in separate bowl.
  • Add chicken to remaining 2/3rds.
  • Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9x13 pan.
  • Top with remaining soup mixture and sprinkle with remaining cheese.
  • Bake, uncovered, at 350 for 20, 25 minutes or until heated through.

Nutrition Facts : Calories 311.3, Fat 18.1, SaturatedFat 9.4, Cholesterol 33.8, Sodium 918.5, Carbohydrate 26.9, Fiber 1.2, Sugar 1, Protein 10.7

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