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Chicken Enchiladas II
SUBMITTED BY:
teppij
PHOTO BY:
SAX2000MAN
"A great way to use leftover chicken. Even kids love these! Ole!"
RECIPE RATING:
Read Reviews
(1,574)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jan. 7, 2004 by WOODANGELA
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WOODANGELA
Jan. 7, 2004
This a good chicken BURRITO recipe. The problem with almost every recipe on this site for chicken enchiladas is that they call for flour tortillas!! Enchiladas are made with CORN tortillas, not flour. The corn tortillas also hold up better and have much better flavor. For chicken enchiladas, in place of flour tortillas, use white corn tortillas, and dip them in to hot oil just for a couple of seconds to make the tortillas flexible and easy to roll. Try it this way. It is so much better, though not low in calories, and it is also more authentic. If you want a lower cal alternative, use olive oil flavored or regular no stick cooking spray. Spray a skillet with the non stick cooking spray very generously then put in the tortilla for a few seconds on each side. Repeat the process including adding more nonstick cooking spray every time you add another tortilla. Same effect.
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150 users found this review helpful
This a good chicken BURRITO recipe. The problem with almost every recipe on this site for...
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Reviewed on Dec. 2, 2003 by
BETHYESQUE
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BETHYESQUE
Dec. 2, 2003
I would say that this recipe, as published, is an excellent basic one and quite adaptable. It stands on its own and is really yummy though. My husband, however, didn't really care for the flour tortillas and the ultra creaminess. It just didn't "feel" like enchiladas to him. I loved it. I am now cooking for a large group of people (10...sometimes more) including my grandfather who is on a strict renal diet. After reading some of the reviews here, I decided to give this recipe another try...with modifications. I DOUBLED the recipe as written, EXCEPT for: using 1 can chopped jalapenos (4 oz.), 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper in place of the green chilies; 4 cups of shredded chicken rather than 3; 2 dozen 6" corn tortillas rather than a dozen 12" flour ones; and a full cup of milk rather than 1/2 cup. I also ADDED to the sauce: 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, and a can of cream of chicken soup (to help extend the sauce and add a little more chicken flavor). For color, I added a few more chopped red and green bell peppers on top of the cheese before baking. This made 12 servings, and was a major hit. It also fell within the sodium and potassium restrictions of my grandfather's diet. The added spices and the jalapeno added a more adult kick to them, and they "felt" more like enchiladas to everyone. This is a wonderful dish, good enchilada alternative for those who can't or won't eat tomatoes.
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57 users found this review helpful
I would say that this recipe, as published, is an excellent basic one and quite adaptable. It...
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Reviewed on Jan. 7, 2004 by Erin J
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Erin J
Jan. 7, 2004
I made quite a few changes to the recipe with excellent results. First, I used a store- bought rotisserie chicken. I doubled the sauce and used 1 can of cream of chicken and 1 can of cream of poblano chile soup. I also added a squeeze of lime juice, fresh cilantro, fresh garlic, pinch of oregano and chili powder and some salsa at the end. Those additions really gave it a nice flavor. I also used corn tortillas. I served the dish with homemade avocado salsa, beans & rice.
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55 users found this review helpful
I made quite a few changes to the recipe with excellent results. First, I used a store- bought...
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Reviewed on Oct. 17, 2006 by
79SHALE97
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79SHALE97
Oct. 17, 2006
Revamping this Review. Wonderful Recipe!!!!! First made this back in 2002 without subsituting any ingredients (ok i added a few...but didnt use non or low fat items)...for my then boyfriend (now fiance..he is probably marrying me for my cooking! haha) and he loved it! I use Extra Soft..Soft Taco Size tortillas..(8" I think). I get mine at Frys (Fry's/Kroger brand). They have a little more give to them and dont break as easily. Made it for a second time a few months after that with non or low fat ingredients. Tasted just as wonderful as with original ingredients. TRUST ME...NO ONE WILL BE ABLE TO TELL! AND...I know some of you have suggested or stated that enchiladas are made with corn not flour tortillas...This is true. But, for myself and my family and friends i have made this for...they prefer the flour over the corn. A lot of people said they didnt like the toughness of the corn and i personally dont like fryin anything i dont have to. The only way to make the corn tortilla plyable is to fry it for a few seconds. Try tortillas made with organic ingredients. Ingredients altered or added: 1. 1 can of Ro-Tel tomatoes partially drained 2. 1 can of green enchilada sauce. 3. Low-fat or soy cheese 4. Low-fat sour cream 5. Skim Milk 6. Boil then shred chicken 7. Double the Sauce (VERY IMPORTANT) 6. 1 can of cream of mushroom soup (along with cream of chicken) Thanks Steph for a superdooperwh00tin recipe.
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44 users found this review helpful
Revamping this Review. Wonderful Recipe!!!!! First made this back in 2002 without...
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Reviewed on Dec. 2, 2003 by
Jenny
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Jenny
Dec. 2, 2003
OHMYGOSH! These were the best enchilada’s I’ve ever made!!! And was told the best others have ever eaten.This is what I did for those who like suggestions and tips: Taking heed of the advise of other users, I planned on making more sauce from the beginning. So I used a package of boneless/skinless Chicken thighs (dark meat for more flavor) and one large bone-in split chicken breast. I coated all with Fajita seasoning, garlic powder, onion powder, paprika, salt and pepper. Then I browned them along with chopped white onions in a pan in a little bit of olive oil on each side, added some water and chicken bullion to the pan, and cooked them until done. I then cut them up (careful to remove all bones from breast) and used that for the meat filling. I also added the onions that cooked with the chicken to the mix. As for the sauce: I dbl'd all ingrediants. I used two cans of soup one was crm chick/crm shroom combined and one was just crm shrooms. I also added 2 cans of mushrooms pieces, and an extra can of chili's. That was about all of the changes I made, except in addition to cheddar cheese, I also added a shredded white cheese on top (Monterey-jack works well, but I used an authentic Mexican variety that can be found in Texas). The sauce was enough to make about 9-10 enchiladas, each amply stuffed. EXCELLENT! (I also used fresh made tortilla's that you can find in some grocery stores, but not sure if that had any impact or not.) I cannot wait to make these AGAIN!!!
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35 users found this review helpful
OHMYGOSH! These were the best enchilada’s I’ve ever made!!! And was told the best others have...
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Reviewed on Apr. 27, 2003 by SUSANLEE
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SUSANLEE
Apr. 27, 2003
THE BEST enchilada recipe I’ve ever tried! This was better than the restaurants!! (Okay well, close!!) Everyone I made it for RAVED. The changes I made: I used a pre-cooked rotisserie chicken from the grocery store for the chicken filling (a little more expensive, but well worth it), CORN tortillas instead of flour (I think enchiladas are technically supposed to be made with the corn tortillas), and for the sauce, instead of adding the 1/4 cup milk, I substituted a half a can of “Ortega’s” red enchilada sauce. This was key, if you ask me! THIS WAS SOOO GOOD!!!! Thank you, Steph!!
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31 users found this review helpful
THE BEST enchilada recipe I’ve ever tried! This was better than the restaurants!! (Okay well,...
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Reviewed on Jan. 27, 2007 by ivyguppy
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ivyguppy
Jan. 27, 2007
This is the best enchilada recipe I've ever tried. I found that the recipe measurements are perfect for twelve 6" sized tortillas. Instead of green onions, which no one in my family really cares for, I used 1 large chopped onion, and also 2 fresh finely chopped jalapeno peppers (in addition to the can of chilis that the recipe calls for) that I sauteed. I used Cream of Chicken soup, not mushroom. I added 1 package of dry taco seasoning to the sauce because the condensed soup and sour cream by itself just didn't feel like Mexican food to me. And to further "up" the Mexican factor, I used 1 can of refried beans -- I smeared the tortilla with approximately 1 tbs of beans (use more with a larger tortilla) before spooning on the chicken filling and wrapping. Instead of cubing, I also shredded the chicken. In addition, I increased the cheese to 2 cups (1 cup of sharp cheddar, 1 cup of Colby cheese). Yum! This recipe is definitely a keeper!
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27 users found this review helpful
This is the best enchilada recipe I've ever tried. I found that the recipe measurements are...
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Reviewed on Oct. 5, 2005 by
Chef Boyar Ha Ha
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Chef Boyar Ha Ha
Oct. 5, 2005
I have made this recipe several times now and just realized I never rated it. I'll start by saying every time I feed this to someone new they end up leaving with the recipe. Really I follow it to a tee with the exception of cooking the chicken in chicken taco seasoning first and then making the recipe. It gives it a more authentic flavor. Other than that follow it and you will be very pleased and so will your guests!!!
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25 users found this review helpful
I have made this recipe several times now and just realized I never rated it. I'll start by...
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Reviewed on Apr. 25, 2003 by KRISGRIF4
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KRISGRIF4
Apr. 25, 2003
This was a very easy recipe and a nice change from the Enchiladas I usually fix. I did make some changes to the recipe. I used Cream of Chicken soup instead of mushroom. I added about 1/2 half cup more chicken and 1/2 cup more cheese to the filling. I used 1/2 of the sauce in the filling. To stretch the sauce that was left and to add some zip I added about 3/4 cup of salsa instead of the milk. Really yummy! I served it with homemade guacamole. My family really liked it! Thanks for the great recipe!
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21 users found this review helpful