Cheesy Chicken Enchiladas
I love one dish meals, especially with alot of yummy cheese so you gotta know I needed this recipe!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 2 cans Campbell's Cream of Chicken soup
- 1 cup sour cream
- 2 TBS butter or margarine
- 1 cup chopped onion
- 2 tsp chili powder
- 4 chicken breasts cooled and cubed I use the already made fiesta chicken strips found in the lunch meat isle
- 8 oz chopped green chiles
- 1 package of 8-10 flour tortillas
- 12 oz bag co-jack shredded cheese
- 2 TBS diced jalapeño peppers
Preheat oven to 400 degrees F.
In a small bowl stir together soup and sour cream until smooth. Set mixture aside.
In large frying pan (or 2 qt saucepan) over medium heat, add in hot margarine and cook onion and chili powder until onion is tender, stirring often.
Stir in chicken, chilies, and (4) TBS of soup mixture. Jalapeño peppers can be added to the mixture now, or to individual enchiladas in step #6.
Remove from heat.
Spread chicken mixture along center of tortilla.
Place enchiladas seam side down in a 13x9 baking dish.
Spread remaining soup mixture over enchiladas.
Sprinkle shredded cheese over the entire contents of the baking dish.
Bake for 20-30 minutes to melt cheese and warm the enchiladas.
Mission brand tortillas work better than Aztec brand.
Chicken can be cooked between steps #3 or #4 or can be grilled.
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Serving: 1g | Calories: 229kcal | Carbohydrates: 21g | Protein: 17.4g | Fat: 8g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 798mg | Potassium: 0mg | Fiber: 1.4g | Sugar: 2.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg