Creamy Chicken Enchiladas
photo by limeandspoontt
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 small onion, chopped
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 ounce) can tomatoes and green chilies, undrained (ROTEL)
- 1 cup sour cream
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 6 flour tortillas
- 2 cups cooked chicken breasts, cubed
directions
- In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
- Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
- Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
- Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
- Top with remaining soup mixture;sprinkle with remaining cheeses.
- Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
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Reviews
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This is our family's new favorite chicken dish. I saute the onions with 1 can of Costco's cooked canned chicken (shredded w/a fork) to save on time and substitute half sour cream, half cream cheese. Our family loves onions so we add green onions to the top and my 3 yr old loves it and always asks for more! It always makes 9 good sized enchiladas for me, using the 10inch flour tortillas. I also cover them with enchilada sauce (either green or red), that way I can use the entire creamy mixture as the filling.
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Yummy & easy... I've been looking for an enchilada recipe that was easy like this, where I didn't have to mess with flour and butter and all that schtuff... ;) I left out the onion in this but otherwise followed exactly {using low-fat ingredients}. Next time, I might add some cilantro for a little fresh flavor --- but this is a keeper for sure!
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I made this for my family the other night. We all liked it...which is hard to accomplish with my 2 kids who are PICKY. The only change I would make is to add something that has a little "spice". Not sure what that would be tho. Maybe some Franks Buffalo Wing Sauce...not much tho.<br/>Thanks for the recipe. I will make this again for sure.
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Tweaks
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Very easy and very filling. Substituted cheddar cheese/monterey jack cheese blend for the cheddar and mozzarella cheeses. I was out of onions so I just omitted it with no loss of flavor. Since I don't like real spicy food, I used mild Rotel tomatoes and there was still plenty of kick. I doubled the sauce amount (and probably used more than 2 cups chicken though I'm not sure since I didn't measure it) and made 8 enchiladas, 6 in a row across the bottom and 2 across the top and had lots of sauce to pour over the top, which is the way we like it. Next time I may try using corn tortillas instead of the flour. A big hit at my house!
RECIPE SUBMITTED BY
Petdrwife
United States
I currently reside in a quaint little town on Lake Erie. I spend most of my time caring for my three children (DH,DS,DD). My love of cooking comes from my deeply rooted southern upbringing. I love to entertain and people enjoy my vittles.