Chicken Enchiladas V

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


  • 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


  • 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