Chicken Enchiladas II

Chicken Enchiladas II

World Cuisine Latin American Mexican

A great way to use leftover chicken. Even kids love these!

Servings per recipe: 6
Calories per serving: 619
Preparation time: 15m
Total cooking time: 45m


  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 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 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk


  • 1   Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • 2   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.
  • 3   Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • 4   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.

Nutrion facts:

Total Fat 27.1g 42%
    Saturated Fat 11.0g  
Cholesterol 60mg 20%
Sodium 1459mg 58%
Potassium 397mg 11%
Total Carbohydrates 66.8g 22%
Dietary Fiber 4.1g 16%
Protein 26.1g 52%
Sugars 4g  
Vitamin A 652IU  
Vitamin C 14mg  
Calcium 340mg  
Iron 5mg  
Thiamin 1mg  
Niacin 13mg  
Vitamin B6 0mg  
Magnesium 48mg  
Folate 137mcg