READY IN 40 mins

Chicken Enchiladas III

Read Reviews (51)

"It is very easy, and the kids love it." — Heather

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside.
In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all.
Bake in the preheated oven for 20 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 11, 2003

Mmmmmm...these were delicious. When hubby goes on these overnight trips for work, I am able to prepare anything I want for dinner. And I usually lean towards something "mexican" since it is my favorite. I made a few alterations to this recipe, but my results were fabulous. These are VERY cheesy, so I may reduce the amount to 3/4 of a package next time. I didn't have any canned chicken so I cut up 10 chicken tenderloins and sauteed them in oil. I replaced the evaporated milk with a 10oz can of enchilada sauce and didn't add the cumin since I was out. I had originally intended to use the mexican style velvetta cheese if I could have found it, but I ended up using the regular. I only added 1/2 a cup of sour cream and had plenty of sauce to pour over the enchiladas. Keep in mind...these do not have a "spicy" flavor. The green chilies only add a small amount of flavor if any at all, so be sure to add your spices accordingly. You could also melt all of the ingredients together in a crock pot and use this as a dip. That's exactly what I did with the small amount of chicken and sauce mixture I had left over. Terrific!! Thanks for sharing Heather.

—JOSIE

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Most Helpful Critical Review

Mar 10, 2010

I saw all the reviews stating "too much cheese" and thought, "Blasphemy! There's no such thing!" Never again shall I doubt. There was INDEED far too much cheese in this dish. Serving it with salsa helped, but next time I will absolutely cut down on the cheese and increase the meat.

—Krista

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61 Ratings

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Jan 19, 2003

Use cheddar or other cheese in place of "cheese food". Add chili powder to taste. Be sure to save plenty of cheese to put on top. I also like Jalapeno`s and black olives in this recipe too. This is also one of those "even better the next day" dishes. Remember also to cover every bit of the tortillas witht he mixture or they will go very hard.

—Scott d BBQ man

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Oct 17, 2003

I loved this dish, and received many compliments and requests for the recipe. The only thing I did different was add 8oz. chopped green chiles, and used cheddar/jack cheese instead of the processed cheese. I added green onions on top and sliced black olives. I wish there had been leftovers, I have a craving for this! Thank you for sharing this delicious recipe.

—peanutswife

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Nov 10, 2004

This is similar to the way I make my chicken enchiladas, but almost every recipe at this site I have seen for these uses flour tortillas. We live in South Texas and no one has ever heard of using flour tortillas for enchiladas. We use only corn tortillas. I'll bet if you try them you will never go back to the flour ones.

—REDIRG

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Nov 21, 2004

delicious. I boiled three chicken breast and shredded them and also added a packet of taco seasoning to the sour cream mixture instead of the cumin. Everyone loved them!

—LOSANGEL1

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Sep 04, 2003

This was good, but I don't know if I would make it again...a little too cheesy for me and thats rare because I love cheese...also, it doesn't have much spice to it, but that could be changed by adding more cumin or maybe even some taco seasoning....

—HAHWEE

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Jan 23, 2003

My family loved this!! Instead of rolling up the tortillas individually, i just layered torn tortillas in the bottom of the dish. this made it quicker. i also used jalapeno peppers and another can of soup. i didn't use 16 oz. of sour cream....only 8. this dish is a "keeper".

—DJORDAN

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Nutrition

Calories
885 kcal
44%

Carbohydrates
66.7 g
22%

Cholesterol
136 mg
45%

Fat
45 g
69%

Fiber
3.2 g
13%

Protein
38.7 g
77%

Sodium
2218 mg
89%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Enchiladas III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 885
Calories from Fat: 405

% Daily Value *
Total Fat 45g 69 %
Saturated Fat 25.2g 126 %
Cholesterol 136mg 45 %
Sodium 2218mg 89 %
Potassium 602mg 17 %
Total Carbohydrates 66.7g 22 %
Dietary Fiber 3.2g 13 %
Protein 38.7g 77 %
** Sugars 8.4g
Vitamin A 29 %
Vitamin C 19 %
Calcium 100 %
Iron 52 %
** Thiamin 55 %
Niacin 97 %
Vitamin B6 17 %
Magnesium 26 %
Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.