Creamy Chicken Enchiladas Recipe | Yummly

Creamy Chicken Enchiladas

ALL SHE COOKS(4)
Rich: "Really delicious and creamy. I was concerned the…" Read More
6Ingredients
50Minutes
590Calories
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Ingredients

US|METRIC
  • 2 cups chicken (chopped)
  • 1 can cream of chicken soup
  • 4 ounces green chilies (mild)
  • 1/2 cup sour cream
  • 1 cup cheese (divided in half)
  • 6 burrito size flour tortillas
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    NutritionView More

    590Calories
    Sodium51% DV1220mg
    Fat45% DV29g
    Protein75% DV38g
    Carbs15% DV44g
    Fiber12% DV3g
    Calories590Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol125mg42%
    Sodium1220mg51%
    Potassium580mg17%
    Protein38g75%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A20%
    Vitamin C120%
    Calcium35%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Rich 4 months ago
    Really delicious and creamy. I was concerned the finished dish would be too bland but it wasn’t. Next time i make these enchiladas I will up the chili’s as I reduced them my first time making. The creamy sauce tamed the pickled jalapeños so the 4 ounce portion the recipe called for will be perfect.
    Jarrod Unruh 2 years ago
    Absolutely love these enchiladas! I did a few things different I added diced onion to the mix and added queso cheese on the inside of them. We make them all the time now and everyone loves them.
    Monica Becker 2 years ago
    Family loved! Will make again!
    Rose M. 2 years ago
    OMG, this is such an awesome recipe. Only thing I change was the tortilla I used corn instead of flour, my husband is gluten free. I warmed up the corn tortilla so it won't break. I didn't used Campbells soup, instead I went and got the gluten free version of cream of chicken as well. thank you!! I need more "no tomato" recipes like this.

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