SPEEDY WHITE CHICKEN ENCHILADAS

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Speedy White Chicken Enchiladas image

This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.

Provided by iewe7726

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans cream of chicken soup
3/4 cup sour cream
1 tablespoon butter or 1 tablespoon margarine
1 large onion (chopped)
2 teaspoons chili powder
2 (13 ounce) cans shredded chicken
2 (4 ounce) cans chopped green chilies
10 flour tortillas
2 cups shredded cheese

Steps:

  • Mix soup and sour cream and set aside.
  • Heat butter in medium saucepan.
  • Add onions and chili powder and cook until onions are tender.
  • Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
  • Spread 1/2 cup of the soup mixture into a 9x13 pan.
  • Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
  • Spread remaining sauce mixture on top, and cover with cheese.
  • Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
  • Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
  • Suggestion: Serve with salsa and chips for a great meal!
  • Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.

Nutrition Facts : Calories 1104.7, Fat 67.9, SaturatedFat 27.5, Cholesterol 216.6, Sodium 2309, Carbohydrate 65, Fiber 4.3, Sugar 8.4, Protein 57.9

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