Cheesy Chicken Enchiladas
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5 from 2 votes

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
Course: Dinner
Cuisine: Mexican
Keyword: cheese, chicken
Method: Bake
Skill Level: Intermediate
Servings: 10
Calories: 229
Author: Marilyn Lesniak

Ingredients

  • 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

Instructions

  • 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.

Notes

Mission brand tortillas work better than Aztec brand.
Chicken can be cooked between steps #3 or #4 or can be grilled.
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

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