Chicken Enchiladas I

Chicken Enchiladas I

1725

"This is a quick and easy recipe. Good for quick suppers."
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Ingredients

1 h 30 m servings 498 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1227 mg
  • 49%

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 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Reviews

1725
  1. 2431 Ratings

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Most helpful positive review

I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (...

Most helpful critical review

What the heck? I am just not getting the high rating on this recipe. I agree with MSAGGIEAMY (9/11/05) review. She mentioned growing up in Texas and exposed to much better enchiladas. Same here ...

I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (...

This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple bat...

This is a fabulous recipe!! Since I'm not one to follow recipes to a "T", I too made some modifications. Instead of the green pepper I use green chiles, more chili powder, and a few dashes of g...

These are wonderful! I do make some modifications so they are more like the Mexican food I am used to eating which does not have red sauce on the inside. I prepare the chicken in chicken broth a...

Very yummy enchiladas! Probably will become a staple in our household. Minor varitations based on other reviews. YOU MUST: Poach your chicken with a mixture of poultry seasonings, cumin, min...

These were incredible! For the filling I skipped the tomato sauce and water and used an 8 oz. jar of taco sauce instead. I also used a 4 oz. can of green chilis instead of green pepper. Also ...

I was very surprised at how good this recipe turned out! I had company over, and one of my guests was Mexican/American...all she said was WOW!!!!!!! When did YOU learn to cook real Mexican food?...

The overall taste of this recipe is great. However, I made the recipe without reading the reviews first and was sorry. Omit the water or you will have a soupy mess. I made do by using a slotted ...

What the heck? I am just not getting the high rating on this recipe. I agree with MSAGGIEAMY (9/11/05) review. She mentioned growing up in Texas and exposed to much better enchiladas. Same here ...