Creamy Chicken Enchiladas
Creamy Chicken Enchiladas takes about 1 hour from beginning to end. One portion of this dish contains around 28g of protein, 35g of fat, and a total of 575 calories. For $2.07 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. A couple people really liked this main course. 81 person have tried and liked this recipe. This recipe from Recipe Girl requires monterey jack cheese, tomato, healthy request cream of chicken soup, and flour tortillas. Overall, this recipe earns an outstanding spoonacular score of 81%. If you like this recipe, take a look at these similar recipes: Creamy Chicken Enchiladas, Creamy Chicken Enchiladas, and Creamy Chicken Enchiladas.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 avocado, mashed & mixed w/ a little sour cream & picante sauce (quick guacamole)
2 teaspoons chili powder
2 cups chopped cooked chicken
10 (6-inch) flour tortillas
3 green onions, sliced
1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
2 cups shredded Monterey Jack cheese
1 cup Pace picante sauce
8 ounces light sour cream
1 large tomato, chopped
Equipment:
oven
frying pan
bowl
aluminum foil
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Spray 9x13 pan with cooking spray.2. Stir together soup, sour cream, picante sauce and chili powder in a medium bowl.3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.
Step by step:
1. Preheat oven to 350 degrees F. Spray 9x13 pan with cooking spray.
2. Stir together soup, sour cream, picante sauce and chili powder in a medium bowl.
3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.
4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla.
5. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray.
6. Place sprayed-side-down on enchiladas and cover tightly.
7. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion.
8. Add a dollop of guacamole, if desired.
Nutrition Information:
