Never mistake an enchilada with a burrito because there is a distinction between the two. You eat burritos with your hands while you need a fork to eat an enchilada. If you’re looking for a wonderful variety of enchilada dishes, this chicken enchiladas recipe is an excellent start. We bake the dish until hot and served with a creamy sauce.
How To Make Creamy Chicken Enchiladas
Prep:
20 mins
Cook:
40 mins
Total:
1 hr
Ingredients
- 10 flour tortilla, 8 inches, warmed
- 10 ¾ oz. cream of chicken soup
- 8 oz. sour cream
- 1 cup picante sauce
- 2 tsp. chili powder
- 2 cup chicken, chopped ,cooked
- 1 cup Monterey Jack Cheese, shredded
- 1 medium tomato , chopped
- 1 green onion, sliced
Instructions
- Mix soup, sour cream, picante sauce and chili powder.
- Mix 1 cup picante sauce mixture, chicken and cheese.
- Spread about 1/4 cup chicken mixture down center of each tortilla.
-
Roll up and place seam-side down in 3-qt. shallow baking dish.
- Pour remaining picante sauce mixture over enchiladas. Cover.
- Bake at 350 degrees for 40 minutes until hot.
- Top with tomato and onion.
Nutrition
- Sugar: 4g
- :
- Calcium: 159mg
- Calories: 240kcal
- Carbohydrates: 21g
- Cholesterol: 32mg
- Fat: 14g
- Fiber: 2g
- Iron: 2mg
- Potassium: 245mg
- Protein: 9g
- Saturated Fat: 6g
- Sodium: 706mg
- Vitamin A: 830IU
- Vitamin C: 3mg
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