Community Pick
Chicken Enchiladas
"Yummy!!"
photo by SharonChen
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 cup sour cream
- 2 tablespoons butter
- 1⁄2 cup chopped onion
- 1 teaspoon chili powder
- 2 cups diced cooked chicken
- 1 (4 ounce) can chopped green chilies
- 8 flour tortillas
- 1 cup shredded cheddar cheese
directions
- Heat oven to 375°F.
- In small bowl, stir soup and sour cream together.
- Heat butter in saucepan over medium heat.
- Add onion and chili powder, cook until onion is tender.
- Stir in chicken, green chilies, and 3 TBS of soup mixture.
- Spread 1/4 cup mix along center of each tortilla.
- Roll, place seam side down in 12x8 baking dish.
- Spread remaining soup mixture over enchiladas.
- Bake, covered, for 15 minutes.
- Uncover, sprinkle with cheese, and bake 5 minutes more.
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Reviews
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Yummy is right Inez! Soft and savory with a very creamy topping is what makes this recipe special. I wanted something easy, quick to make, with no sacrifice on taste. Your chicken enchilada recipe was all of these and more. The chili powder was a nice splash of spice without overpowering the mildness of this comfort food. I made an additional pan for dinner the next day, and left the cheese off until just before baking (it took about 25 minutes in a 350 oven to heat through.) The flavors were deliciously marinaded together overnight, and it was wonderful! I used Sargento mexican cheese for the topping. It contains monterey jack, cheddar, queso quesadilla and asadero cheeses. I shredded the chicken instead of dicing just for a quicker prep time. I also substituted lower fat cream of chicken and sour cream for the "real stuff" and could not tell the difference! The outcome was a scrumptious dish that I will make again and again. I can't thank you enough Inez for posting this wonderful recipe! -
I am always resistant to any recipe that calls for "a can of" anything, especially prepared soup, but I whipped this up the other night for family and it was a huge hit. Very good, going to make another batch tonight! -
Excellent as is, but I made a couple of changes the second go around. For one, I didn't have cream of chicken soup, so I used cream of celery. I used corn tortillas instead of flour. I also had some Trader Joe's enchilada sauce (red) and added that across the top. It was a little different and very, very good. -
GREAT! My husband and i gobbled it down! I added a can of drained diced tomatoes to give it a salsa like taste. I would also recommend using a little cilantro and lime juice just for some more flavor. I thought more spice would have been nice but my hubby said it was good enough for him so the tabasco sauce is always a helpful friend in the end. I also used left over thanksgiving turkey and my husband had no clue--he thought it was just chicken and was so happy not to have more turkey leftovers, hahaha totally tricked him! -
This was good, but I thought the sauce needed a bit more spice, so I added about 1/2 can of Rotel tomatoes and chilies. It was perfect and added that "bite" that we liked. I used left-over chicken which I shredded and seasoned with taco seasoning. I also used a small can of green chili sauce on top of the cream sauce. This recipe is very forgiving for any extra seasonings one chooses to use. I will make these again, we enjoyed them. Donna
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Tweaks
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Lazy Girl's way to make this: While chicken cooks in pan, stir up sour cream and soup. Set aside mixture. In the chicken pan, add onions, half a can of corn, half can of black beans, half can of tomatillos, a pat of butter, dash of cumin, dash of chili powder, shred the chicken and stir. Add three dollops of the mixture. Stir. Bust out an 8x8, grease/spray it, grab a tortilla, put a scoop in the middle, roll and tuck. When the pan is full, spread a little more mixture on top of the enchiladas and stash it in the oven (375). Shred the cheese in the meantime and add it to the top. Let cook for 15 minutes. -
***** TEN STARS! Used "crockpot chicken taco meat" (#4957) and made a few minor adjustments: added a little cumin along with the chili powder, substituted olive oil for the butter, used whole wheat tortillas, and topped it all off with shredded lettuce and chopped tomatoes along with the cheese in step 10. The leftovers were even better the next day. Thank you from the bottom of our very happy stomachs! -
Very good but I had to admit that I made changes adapting it to what I had. I used bell peppers and fried together with the onion and used corn tortillas since its what I had in hand. I misread the directions and got the can of mushroom soup instead of the chicken soup as I was in a rush and fortunately it still came out delicioso! A keeper for sure. -
Very, very Delicious. I changed a few things. Used comino instead of chili powder, and after topping with the monterey jack and colby jack cheese, and soup mixture I poured a little bit of green enchilada sauce. I add lots of cilantro even while cooking the onions!! Tastes pretty authentic.
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Made this for my family but changed it slightly. I followed the recipe but Instead of a 4oz. can of green chiles, I diced up a jalapeno pepper and I spread refried beans on the flour tortillas and then added the chicken mixture as within the recipe and then instead of cheddar cheese, I used shredded Chihuahua Cheese (authentic mexican cheese) so the recipe is the same for measurements and these minor changes so this was DELICIOUS!! Will definitely make again!!
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
