Easy Chicken & Cheese Enchiladas
You can never have too many main course recipes, so give Easy Chicken & Cheese Enchiladas a try. This recipe serves 6. One serving contains 440 calories, 22g of protein, and 17g of fat. For $2.2 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 4353 people were impressed by this recipe. It is brought to you by Tidy Mom. From preparation to the plate, this recipe takes roughly 45 minutes. Several people really liked this Mexican dish. If you have lime, fresh cilantro, milk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is tremendous. Easy Chicken & Cheese Enchiladas, Easy Chicken and Cheese Enchiladas, and Awesome Easy Cheese and Chicken Enchiladas are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup green taco sauce
2 cups skinless, boneless rotisserie chicken breast, shredded
2 teaspoons chili powder
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
6 flour tortillas (6-inch), warmed
fresh cilantro (garnish)
1 (10 ounce) can Mexican Lime & Cilantro Rotel
1/2 cup milk
1-1/2 cup shredded Mexican Blend cheese (divided)
1/2 cup sour cream
chopped tomato (garnish)
Equipment:
baking pan
oven
bowl
aluminum foil
Cooking instruction summary:
Heat the oven to 350°F. Spray 11 x 8 x 2-inch baking dish with cooking sprayStir the soup, sour cream, milk, rotel and chili powder in a medium bowl.In a large bowl, combine 1 cup soup mixture with chicken and 3/4 cup cheese.Fill enchiladas with the chicken mixture. Drizzle with a little taco sauce then roll up the tortillas and place seam-side down in baking dish. Pour the remaining soup mixture and taco sauce over the filled tortillas, then sprinkle with remaining cheese. Cover the baking dish with aluminum foil.Bake for 15 minutes, remove foil and continue baking for another 15-20 minutes or until the enchiladas are hot and bubbling. Top with the tomato and cilantro if desired.
Step by step:
1. Heat the oven to 350°F. Spray 11 x 8 x 2-inch baking dish with cooking spray
2. Stir the soup, sour cream, milk, rotel and chili powder in a medium bowl.In a large bowl, combine 1 cup soup mixture with chicken and 3/4 cup cheese.Fill enchiladas with the chicken mixture.
3. Drizzle with a little taco sauce then roll up the tortillas and place seam-side down in baking dish.
4. Pour the remaining soup mixture and taco sauce over the filled tortillas, then sprinkle with remaining cheese. Cover the baking dish with aluminum foil.
5. Bake for 15 minutes, remove foil and continue baking for another 15-20 minutes or until the enchiladas are hot and bubbling. Top with the tomato and cilantro if desired.
Nutrition Information:
covered percent of daily need
