Recipes Chicken Enchiladas

Chicken Enchiladas

A great way to use leftover chicken. Even kids love these!
Prep Time: 45 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Mexican Food, spicy
Servings: 6 services
Calories: 891kcal


  • 1 tbsp Butter
  • 1/2 cup chopped green onions
  • 1/2 tsp garlic powder
  • 1 (4 ounce) can diced green chilies
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 cu shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  • Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Calories: 891kcal | Carbohydrates: 93g | Protein: 54g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 5067mg | Potassium: 1706mg | Fiber: 7g | Sugar: 13g | Vitamin A: 870IU | Vitamin C: 33.6mg | Calcium: 405mg | Iron: 11.1mg