Recipe by Sheri Ferrell
"Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers."
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1 (10.75 ounce) can
condensed nacho cheese soup
cooked, diced chicken meat
1 (4 ounce) can
diced green chiles
10 (8 inch)
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 that actually came out the way I hoped. Thanks for a great recipe that will always be one of my favorites!
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.
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 with the olives on top! This is a keeper for sure!
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 it a little extra zest.
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 hanging on your legs!
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 dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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