Chicken enchiladas are a family favorite and this recipe is perfect for those nights when you want to make something quick and delicious. My kids love this dish so I usually double the batch to have leftovers for lunch or dinner during the week! This recipe is also great for cooking with your kids because it’s such an easy meal that they can learn how to prepare as well as eat!
The ingredients include: corn tortillas, shredded chicken, shredded Mexican cheese blend, green chilies (optional), red onion, garlic cloves, chopped cilantro leaves (optional) and salt. Mix all of these together in a bowl until combined before filling each tortilla with the mixture. Place them seam side down in a baking pan sprayed with non
prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings
¼ cup milk
1 (4 ounce) can diced green chiles
½ cup chopped green onions
1 tablespoon butter
1 cup shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
½ teaspoon garlic powder
6 (12 inch) flour tortillas
1 ½ cups cubed cooked chicken breast meat
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Per Serving: 619 calories; protein 26.1g; carbohydrates 66.8g; fat 27.1g; cholesterol 60.4mg; sodium 1459mg.