My grandmother used to only make enchiladas with beef and I decided to try to use chicken instead. I started experimenting with different combinations of ingredients, from different types of chiles to cheeses and spices. After a few rounds of testing, I found what I believe to be the perfect mix of flavors for Chicken Enchiladas.
The combination of tender shredded chicken, savory enchilada sauce, melted cheese, and a hint of spice, makes these Chicken Enchiladas a wonderful use for your leftover chicken. The flavor is so delicious that you won't believe that it's a leftover dish! Serve them with some Mexican rice and beans and you have a meal that can please the whole family.
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Ingredients
- 1 Tablespoon(s) Butter
- ½ Cup(s) Green Onion (chopped)
- ½ Teaspoon(s) Garlic Powder
- 1 Can(s) Green Chiles diced (4 ounce)
- 1 Can(s) Condensed Cream of Mushroom Soup (10.75 ounces)
- ½ Cup(s) Sour Cream
- 1 ½ Cup(s) Chicken Breast meat (cubed, cooked)
- 1 Cup(s) Cheddar Cheese (shredded) divided
- 6 Flour Tortilla (12 inch)
- ¼ Cup(s) Milk
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Nutrition
- Calories 619
- Protein 26.1g
- Carbohydrates 66.8g
- Fat 27.1g
- Cholesterol 60.4mg
- Sodium 1459mg
How to make Chicken Enchiladas
- 01
Preheat your oven to 350°F and lightly grease a Large Baking Dish. - 02
Melt butter in a medium Saucepan over medium heat and sauté green onion until tender (about 3-4 minutes). - 03
Stir in garlic powder, green chiles, cream of mushroom soup, and sour cream. Reserve ¾ of the sauce, then add chicken and ½ Cup of Shredded Cheddar cheese to the remaining ¼ of the sauce in the pan and mix together. - 04
Fill each flour tortilla with the chicken mixture and roll up, placing them seam side down in the prepared baking dish. - 05
In a small Bowl, combine the reserved ¾ of the sauce with the milk and spoon over the rolled tortillas. - 06
Top with the remaining ½ Cup of Shredded Cheddar cheese and bake for 30-35 minutes or until cheese is bubbly. Enjoy!
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