Recipe by Heather
"It is very easy, and the kids love these enchladas."
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1 (1 pound) loaf
processed cheese food, cubed
1 (16 ounce) container
2 (10.75 ounce) cans
condensed cream of chicken soup
8 fluid ounces
1 (10 ounce) can
chicken chunks, drained
shredded Cheddar cheese
1 (4 ounce) can
chopped green chile peppers
10 (10 inch)
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.
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.
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.
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.
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.
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!
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....
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".
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchiladas III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 405
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
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