Recipe by BREAKSTONE'S
"Dinner's on the table in less than an hour with these cheesy chicken enchiladas baked with chunky salsa."
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2 1/2 cups
cubed cooked chicken
1 (10.75 ounce) can
condensed cream of chicken soup
BREAKSTONE'S Reduced Fat Sour Cream, divided
1 (8 ounce) package
KRAFT Shredded Colby & Monterey Jack Cheese
chopped cilantro, divided
12 (8 inch)
1 1/2 cups
TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
This is a mild,creamy, and filling version of Enchiladas. I usually hate enchiladas because of the awful red sauce. This is so great because the salsa replaces the sauce. It so simple to make. I didn't stray from the recipe.
This was okay. Wasn't a fan of the chicken in this recipe.
These enchiladas were super easy and good. I had roasted a whole chicken Sunday and had leftover meat. So this was a great to make it into a meal. Next time, I think I will only use half a can of soup and perhaps increase the sour cream. I also ended up with only 7 enchiladas instead 12, but I made them really big. The 7 I made filled up the entire pan. One each was enough for dinner.
This recipe was excellent!! The only changes I made was I doubled the soup and the sour cream for the "stuffing" of the enchiladas. Next time I might saute some onions and bell peppers for some veggies.
This was a wonderful recipie! Next time I will use enchilada sauce instead of the salsa. I made homemade chicken stock and this was perfect to use the chicken for.
This is similar to the enchilada recipe we use with leftover turkey every year! To get about a dozen well-stuffed enchalidas increase the turkey by 1 cup. I also add about a 1/2-3/4 cup of chopped greens like kale, spinach, or hanover salad--whatever is in the garden in November. To turn up the heat a little use Pepper Jack cheese or a mix of Pepper Jack and ColbyJack. I put a little picante sauce on the bottom of the pan as well as covering the top of the enchiladas. Bake covered with foil for about 20 minutes and then add cheese for about 10 minutes.
This turned out fine, but the soup filling really wasn't doing it for me. I don't think I'll be making this again.
Not my thing... After making authentic chicken ench. I guess nothing else tastes as good.
* Percent Daily Values are based on a 2,000 calorie diet.
BREAKSTONE'S Creamy Sour Cream Chicken Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 209
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