Creamy Chicken Enchiladas Recipe | Yummly
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Creamy Chicken Enchiladas

ALL SHE COOKS(7)
Cassell: "Loved it. So did my boyfriend, who rarely gets ex…" Read More
6Ingredients
50Minutes
630Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 cups cooked 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

    630Calories
    Sodium50% DV1200mg
    Fat54% DV35g
    Protein67% DV34g
    Carbs15% DV44g
    Fiber12% DV3g
    Calories630Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol110mg37%
    Sodium1200mg50%
    Potassium470mg13%
    Protein34g67%
    Calories from Fat320
    % 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(7)

    Cassell 2 months ago
    Loved it. So did my boyfriend, who rarely gets excited about a new dish. I made no changes to the ingredients or directions, although I did serve with taco/hot sauce on the table. Will make again! (Pro tip: Boil your chicken in chicken broth or a combination of chicken broth and water for juicer chicken than boiling in plain water.)
    Marsha 3 months ago
    Nice flavor. Just a little dry. I think I’ll use 2 cans of green chillies in the soup mixture the next time I try this recipe.
    Christine Headrick 5 months ago
    Amazing! I used 2 cans of diced jalapenos instead of green chiles and cooked my chicken in the crock pot with some green salsa and taco seasoning a couple of days before in advance. I used 2 large chicken breasts and it was just enough. Not pictured is the part we ate already because it was so good! The sauce really tasted like white queso. Definitely a keeper!
    Rich a year 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. 3 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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