Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Easy Chicken Enchiladas
Cottage Cheese Chicken Enchiladas
Chicken Enchiladas I
Sour Cream Chicken Enchiladas
Chicken and Red Bean Enchiladas
MORE
Top Related Articles
Lunch Box: Chicken Pops
Rotisserie Chicken Jump-starts Snazzy Meals
Making Enchiladas (Video)
Deboning a Chicken Breast
Deboning a Chicken Thigh
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Cutting Up a Whole Chicken
Citrus Skillet Chicken & Rice (Video)
Chicken & Broccoli Alfredo (Video)
Finger-Lickin' Chicken Dippers
Related Collections
Baked Chicken Breasts with Cheese
Canned Chile Peppers
Canned Cream of Chicken Soup
Chicken Enchiladas
Baked Chicken Breasts
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Chicken Enchiladas V
SUBMITTED BY:
Jeri Reed
PHOTO BY:
CHELLY77662
"A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love."
RECIPE RATING:
Read Reviews
(555)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Mar. 23, 2005 by mominpa
X
Full Review
mominpa
Mar. 23, 2005
Excellent! I used 1 T of Olde El Paso Taco seasoning mix instead of chili powder and pepper jack cheese instead of cheddar for more spice. For my "picky" child I just put aside some chicken, (no onion or chiles) mixed with sauce, used cheddar and put hers on one side of the dish. She loved it. Just a few tips for those making this for the first time. 1. Don't start this from scratch, if like me, you get home at 5:15 unless your family likes to eat late. Next time I will have the chicken cooked and chopped ahead of time. 2. Double the sauce. It's worth it. 3. SPRAY the baking dish with PAM. 4. Wrap tortillas in foil and put in oven for a few minutes. They are much easier to wrap. Try this recipe. It is very good.
Was this review helpful?
[
YES
]
20 users found this review helpful
Excellent! I used 1 T of Olde El Paso Taco seasoning mix instead of chili powder and pepper...
MORE
MORE
Reviewed on Nov. 29, 2006 by JENNYB5149
X
Full Review
JENNYB5149
Nov. 29, 2006
This recipe is very good and easy to make. I think I got the biggest compliment last week about it too...my boyfriend and I went out to eat at a local, well-known Mexican restaurant. He ordered the enchiladas....as he pushed his half finished plate away he told me "your enchiladas are better"! I have made a few modifications to the recipe to suit my tastes. Instead of the cream of chicken soup, I use Campbells Nacho Cheese or Southwestern Cheese soup. I add a jar of medium or mild green chile salsa to the sour cream/soup mixture for texture and spice. Instead of chopping the chicken for the filling, I shred it and add a few tablespoons of the sour cream/soup mixture to moisten the filling, otherwise it tends to be a bit dry to me.
Was this review helpful?
[
YES
]
18 users found this review helpful
This recipe is very good and easy to make. I think I got the biggest compliment last week...
MORE
MORE
Reviewed on Mar. 26, 2006 by BOBBESONG
X
Full Review
BOBBESONG
Mar. 26, 2006
I have to admit, I only used this as a basis for what I ended up creating! Mine turned out wonderfully...with all of my alterations, but thought I'd share them with you. I mixed 1 can cream of chicken soup and 1 can cream of mushroom soup and added the 4 oz can of green chilies to this mixture. I sliced and sauteed 8 boneless/skinless chicken thighs with 1-2 tsp cumin and 1 tsp chili and 3 garlic cloves. Then to assemble...lay out your 8 inch tortilla, put 2 tbsp soup mixture, a tbsp of cottage cheese, a big handful of fresh spinach, some chicken and top with a bit more soup mixture. Roll it up and place in a 9 x 12 pan that you've added some of the soup mixture in the bottom of to avoid sticking. Repeat - this quantity made 6 tortillas with a bit of chicken left over which I chopped and added to the top. Cover it with cheddar, bake for one hour at 325. Remove foil for last 10 minutes and allow to rest for 10 minutes before dishing up. I prepared this for family - and it was a huge hit. Thanks for inspiring me.
Was this review helpful?
[
YES
]
10 users found this review helpful
I have to admit, I only used this as a basis for what I ended up creating! Mine turned out...
MORE
MORE
Reviewed on Feb. 13, 2005 by
BONNIET310
X
Full Review
BONNIET310
Feb. 13, 2005
Excellent! Just the recipe I've been searching for. I added a couple of things and they turned out wonderful. I added a can of Rotel to the chicken after browning, and added a can of green enchilada sauce to the cream of chicken and sour cream. Just the kick it needed. Thanks for a great recipe!
Was this review helpful?
[
YES
]
9 users found this review helpful
Excellent! Just the recipe I've been searching for. I added a couple of things and they...
MORE
MORE
Reviewed on Feb. 19, 2004 by KamTheCook
X
Full Review
KamTheCook
Feb. 19, 2004
Love, love, LOVED this recipe! The only thing I changed was added a tablespoon of cumin with the chili powder, stirred in some canned enchilada sauce to the soup mixture and added cheese inside each enchilada. These are the BEST enchiladas I've ever tasted. (You made my husband a happy Man!) Thanks Jeri!!
Was this review helpful?
[
YES
]
9 users found this review helpful
Love, love, LOVED this recipe! The only thing I changed was added a tablespoon of cumin with...
MORE
MORE
Reviewed on Sep. 5, 2003 by
KK
X
Full Review
KK
Sep. 5, 2003
Everyone I have made this for loves it! I have change one thing after making it several times. I now throw 2 boneless skinless chicken breasts in the crockpot with some peperoncini's & juice (sp) let them cook all day and then shread the chicken. It really gives it a good flavor that is not too hot.
Was this review helpful?
[
YES
]
8 users found this review helpful
Everyone I have made this for loves it! I have change one thing after making it several...
MORE
MORE
Reviewed on Feb. 18, 2008 by luvmyfam
X
Full Review
luvmyfam
Feb. 18, 2008
Delicious! I doubled the soup (used the Healthy Request version) and the sour cream(low-fat), used half a packet of taco seasoning mix instead of the chili powder, and used a reduced-fat Mexican cheese blend. My entire family loved it.
Was this review helpful?
[
YES
]
7 users found this review helpful
Delicious! I doubled the soup (used the Healthy Request version) and the sour cream(low-fat),...
MORE
MORE
Reviewed on Jun. 15, 2004 by
REBEKAHMO
X
Full Review
REBEKAHMO
Jun. 15, 2004
I've made this several times for groups of people; everybody loves it! I made a few modifications....I added chopped green peppers and celery with the onion, replaced the can of green chilies with a can of Rotel (diced tomatoes with green chilies) and put half of it with the soup mixture, half with the chicken. I also put cheese inside each enchilada. These are SO good, definitely one of our favorite meals now.
Was this review helpful?
[
YES
]
7 users found this review helpful
I've made this several times for groups of people; everybody loves it! I made a few...
MORE
MORE
Reviewed on Apr. 29, 2008 by
JenD2006RN
X
Full Review
JenD2006RN
Apr. 29, 2008
while i'm sure this recipe is good with the chili powder, I substitute it with Hot Taco Seasoning. I like things spicy! I also add a little of the seasoning to the cream of chicken and sour cream mixture, but just a touch. For the chicken, i buy a pre-cooked chicken from the deli section at the grocery store and shred off some breast meat. Just before I put the cheese on top, I place a few jalapeno slices on top of each one. Like i said, I like things spicy!
Was this review helpful?
[
YES
]
6 users found this review helpful
while i'm sure this recipe is good with the chili powder, I substitute it with Hot Taco...
MORE
MORE