Chicken Enchiladas with Creamy Green Chile Sauce Recipe - Allrecipes.com
Chicken Enchiladas with Creamy Green Chile Sauce Recipe
  • READY IN 45 mins

Chicken Enchiladas with Creamy Green Chile Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins

Footnotes

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

Most Helpful Positive Review
Aug 31, 2010

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
May 07, 2010

a little spicy but incredibly yummy!!

 

9 Ratings

Dec 10, 2010

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 cheese. (it was what i had, and a little healthier) very tasty!

 
Sep 02, 2010

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 pinch. They are a whole lot easier to make than the traditional enchiladas......

 
Apr 06, 2011

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

 
Apr 26, 2012

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

 
Jun 14, 2012

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 used a 1/2 can of the cream of chicken soup. That sauce is the key to me. The next batch I will make more sauce to put on the individual serving. During the 25 minutes at 350 degrees the Tortilla's suc up the sauce. I think a side of additional sauce is a must! Those things were Great! Thanks for the idea and help.

 
Sep 13, 2012

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 (1/8 & 2/3 Cup milk, 1 1/3 Tbsp Corn Starch, 1/2 Tbsp Instant Chicken Bouillon, 2/3 tsp dried minced Onion, scant 1/4 tsp Italian Seasoning: Combine with 1/4 cold water whisk until well blended, cook on stove top or in microwave until thickened, then use just as you would a can of soup). I also added a 1/8 cup of jarred salsa verde to the sauce to give it more flavor as well.

 

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Nutrition

  • Calories
  • 759 kcal
  • 38%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 1812 mg
  • 72%

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

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