Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

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"On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers.  Better make plenty...they'll disappear quickly."
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45 m servings 717 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1798 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

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  1. Stir the soup and sour cream in a small bowl.
  2. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
  3. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
  4. Bake at 350 degrees F for 25 minutes or until the enchiladas are hot and bubbling.


  • Tip: You can substitute 3 cans (4.5 ounces each) Swanson(R)Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.


  1. 10 Ratings

Most helpful positive review

Made this for the first time and thought it was awesome. Cant believe it has gotten such bad ratings. Better than any I've had at a Mexican place.

Most helpful critical review

a little spicy but incredibly yummy!!

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Made this for the first time and thought it was awesome. Cant believe it has gotten such bad ratings. Better than any I've had at a Mexican place.

i did this a bit different and a bit more healthy! i added some fresh kale and garlic in with my onions. and instead of using sour cream i used nonfat plain yogurt. i also use mozzarella chees...

My kids call these 'Gringo Enchiladas'. They say that these are definitely not the kind their friend's mother's make. But for something different and for a sauce out of a can, they work in a p...

a little spicy but incredibly yummy!!

quick, easy, but missing something, i added the green enchilada sauce which made it a bit better

I made this tonight exactly like the instructions and it was very very dry. Sure is missing something

Good eating here!!! Light....heart and stomach/pouch healthy. Great for Gastric Bypass Folks!!! Please see the pics and web site. The sour cream in the Green Enchilada Sauce is a must. I only us...

Very tasty. I added in some extra seasonings, 1/2 teaspoon of salt, 1/2 teaspoon of onion power, and a dash of garlic. I also added in some extra cheese. These turned out great. Had the perfect...

Good recipe to start with. I made some changes though and really liked what I ended up with. I used a mix that replaces the condensed soup that is much lower in sodium than any condensed soup ...