Chicken Enchiladas V Recipe - Allrecipes.com
Chicken Enchiladas V Recipe
  • READY IN 45 mins

Chicken Enchiladas V

Recipe by  

"A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl mix the soup and sour cream; set aside.
  3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
  4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2006

This recipe is very good and easy to make. I think I got the biggest compliment last week about it too...my boyfriend and I went out to eat at a local, well-known Mexican restaurant. He ordered the enchiladas....as he pushed his half finished plate away he told me "your enchiladas are better"! I have made a few modifications to the recipe to suit my tastes. Instead of the cream of chicken soup, I use Campbells Nacho Cheese or Southwestern Cheese soup. I add a jar of medium or mild green chile salsa to the sour cream/soup mixture for texture and spice. Instead of chopping the chicken for the filling, I shred it and add a few tablespoons of the sour cream/soup mixture to moisten the filling, otherwise it tends to be a bit dry to me.

 
Most Helpful Critical Review
Jan 18, 2011

Was okay, but still not what I'm looking for...way too bland for us.

 
Mar 23, 2005

Excellent! I used 1 T of Olde El Paso Taco seasoning mix instead of chili powder and pepper jack cheese instead of cheddar for more spice. For my "picky" child I just put aside some chicken, (no onion or chiles) mixed with sauce, used cheddar and put hers on one side of the dish. She loved it. Just a few tips for those making this for the first time. 1. Don't start this from scratch, if like me, you get home at 5:15 unless your family likes to eat late. Next time I will have the chicken cooked and chopped ahead of time. 2. Double the sauce. It's worth it. 3. SPRAY the baking dish with PAM. 4. Wrap tortillas in foil and put in oven for a few minutes. They are much easier to wrap. Try this recipe. It is very good.

 
Mar 26, 2006

I have to admit, I only used this as a basis for what I ended up creating! Mine turned out wonderfully...with all of my alterations, but thought I'd share them with you. I mixed 1 can cream of chicken soup and 1 can cream of mushroom soup and added the 4 oz can of green chilies to this mixture. I sliced and sauteed 8 boneless/skinless chicken thighs with 1-2 tsp cumin and 1 tsp chili and 3 garlic cloves. Then to assemble...lay out your 8 inch tortilla, put 2 tbsp soup mixture, a tbsp of cottage cheese, a big handful of fresh spinach, some chicken and top with a bit more soup mixture. Roll it up and place in a 9 x 12 pan that you've added some of the soup mixture in the bottom of to avoid sticking. Repeat - this quantity made 6 tortillas with a bit of chicken left over which I chopped and added to the top. Cover it with cheddar, bake for one hour at 325. Remove foil for last 10 minutes and allow to rest for 10 minutes before dishing up. I prepared this for family - and it was a huge hit. Thanks for inspiring me.

 
Feb 13, 2005

Excellent! Just the recipe I've been searching for. I added a couple of things and they turned out wonderful. I added a can of Rotel to the chicken after browning, and added a can of green enchilada sauce to the cream of chicken and sour cream. Just the kick it needed. Thanks for a great recipe!

 
Feb 19, 2004

Love, love, LOVED this recipe! The only thing I changed was added a tablespoon of cumin with the chili powder, stirred in some canned enchilada sauce to the soup mixture and added cheese inside each enchilada. These are the BEST enchiladas I've ever tasted. (You made my husband a happy Man!) Thanks Jeri!!

 
Sep 05, 2003

Everyone I have made this for loves it! I have change one thing after making it several times. I now throw 2 boneless skinless chicken breasts in the crockpot with some peperoncini's & juice (sp) let them cook all day and then shread the chicken. It really gives it a good flavor that is not too hot.

 
Jun 15, 2004

I've made this several times for groups of people; everybody loves it! I made a few modifications....I added chopped green peppers and celery with the onion, replaced the can of green chilies with a can of Rotel (diced tomatoes with green chilies) and put half of it with the soup mixture, half with the chicken. I also put cheese inside each enchilada. These are SO good, definitely one of our favorite meals now.

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 794 mg
  • 32%

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

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