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Creamy Chicken Enchiladas

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“Super easy and delicious recipe I got from our neighbor. I just added the peppers for texture and taste.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 591.47 ml cooked chicken, chopped
  • 304.75 g can condensed cream of chicken soup
  • 236.59 ml sour cream, divided
  • 118.29 ml green pepper, chopped
  • 118.29 ml red pepper, chopped
  • 473.18 ml tex-mex cheese, shredded
  • 59.14 ml fresh cilantro, chopped
  • 8 (48 inch) flour tortillas
  • 354.88 ml salsa

Directions

  1. Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
  2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
  3. Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.

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