Chicken Enchiladas

4-5
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"I love enchiladas and this recipe is really good!"

Original recipe yields 4-5 servings
OK

Nutritional

  • Serving Size: 1 (545.6 g)
  • Calories 821.9
  • Total Fat - 38.4 g
  • Saturated Fat - 19.6 g
  • Cholesterol - 122 mg
  • Sodium - 2500.9 mg
  • Total Carbohydrate - 92 g
  • Dietary Fiber - 10.9 g
  • Sugars - 29.9 g
  • Protein - 31.1 g
  • Calcium - 855.5 mg
  • Iron - 4.5 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 375°F.

Step 2

In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.

Step 3

Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.

Step 4

Heat oil in a skillet until hot.

Step 5

Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.

Step 6

You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.

Step 7

Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.

Step 8

Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.

Step 9

Repeat with remaining tortillas and filling.

Step 10

Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.

Step 11

Sprinkle cheese evenly over the top.

Step 12

Garnish with the chopped onion and sliced olives, if desired.

Step 13

Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.

Step 14

To serve, garnish with sour cream, if desired.

Tips & Variations


No special items needed.

Related

KitchenWhichWay

I made a green chili sour cream cheese sauce to use instead of the soup, then followed the rest of the recipe. It was so good with loads of flavor!

review by:
(6 Jul 2021)

Shar Pei

I did use the oil to make the tortillas. Didn't want them to split. The only other thing I did differently was add the onion in with the chicken and topped with the black olives along with the sauce and cheese before baking. Topped with sour cream and salsa at serving time and chowed down!

review by:
(11 Oct 2018)