Quick Chicken Enchiladas

Quick Chicken Enchiladas

35

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

45 m servings 343 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 845 mg
  • 34%

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.

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Directions

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  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.

Reviews

35
  1. 43 Ratings

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Most helpful positive review

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 tha...

Most helpful critical review

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.

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.

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 tha...

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 wit...

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 i...

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

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...

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.

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 ...

Quick and easy recipe. Will cook only 25 minutes next time.