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

Quick Chicken Enchiladas

Recipe by  

"Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, mix together cheese soup and milk.
  3. In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
  4. Bake for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

I've made this recipe over and over again, and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actually came out the way I hoped. Thanks for a great recipe that will always be one of my favorites!

 
Most Helpful Critical Review
Jan 16, 2004

Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices.

 
Jun 22, 2003

This recipe is so good...I used red enchilada sauce mixed with the cheese soup to pour over the top to add more flavor. I also doubled the recipe for company and it made a nice presentation with the olives on top! This is a keeper for sure!

 
Aug 10, 2005

Not being a fan of using canned soups as sauces, I didn't think this was going to work as well as it did. I sprinkled some shredded jalapeno jack cheese over the soup mix and browned it; gave it a little extra zest.

 
Jun 22, 2003

These were good, but they didn't have as much flavor as other recipes. I will try a spicier salsa next time.

 
Aug 28, 2005

Overall a great dish. I give it 3.5 stars for taste (good for kids, grown-ups added hot sauce), but 5+ stars for ease of assembly, ingredients and quickness for when you have a screaming toddler hanging on your legs!

 
Jul 28, 2004

Easy to make. I think next time I will add a little velveeta to the cheese sauce and add some more spices. Overall I thought it was pretty good.

 
Jun 22, 2003

Don't think I'll make this again. The filling was good, but the cheese soup just doesn't do it for me. I think next time I'll just use shredded cheese and enchilada sauce for a more traditional dish.

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 845 mg
  • 34%

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

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