Chicken Enchiladas V
World Cuisine Latin American Mexican
A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
Servings per recipe: 8
Calories per serving: 352
Preparation time: 20m
Total cooking time: 45m
Ingredients:
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 tablespoon margarine
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 1 (4 ounce) can chopped green chile peppers, drained
- 8 (8 inch) flour tortillas
- 1 cup shredded Cheddar cheese
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 2 In a small bowl mix the soup and sour cream; set aside.
- 3 Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- 4 Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
- 5 Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrion facts:
Total Fat | 16.9g | 26% |
Saturated Fat | 7.0g | |
Cholesterol | 50mg | 17% |
Sodium | 794mg | 32% |
Potassium | 172mg | 5% |
Total Carbohydrates | 30.6g | 10% |
Dietary Fiber | 0.5g | 2% |
Protein | 19.2g | 38% |
Sugars | 1g | |
Vitamin A | 591IU | |
Vitamin C | 11mg | |
Calcium | 229mg | |
Iron | 2mg | |
Thiamin | 0mg | |
Niacin | 6mg | |
Vitamin B6 | 0mg | |
Magnesium | 19mg | |
Folate | 10mcg |