So Easy Enchiladas
February 22, 2012
"My daughter got this recipe from her good friend who stayed with her family for awhile. Then I got the recipe from my daughter. Since my husband don't like sour cream I changed it just a little to our likes. It's easy and actually fast to make. Add tasty to that and you have one yummy meal! Just add any thing you want on the side!"
- Serving Size: 1 (257.9 g)
- Calories 815
- Total Fat - 41.7 g
- Saturated Fat - 16 g
- Cholesterol - 138.3 mg
- Sodium - 692.2 mg
- Total Carbohydrate - 76.3 g
- Dietary Fiber - 3.1 g
- Sugars - 43.3 g
- Protein - 36.9 g
- Calcium - 412.2 mg
- Iron - 2.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.5 mg
Cook chicken breast, drain and shred
Heat rice in microwave according to package directions
Mix 14 oz can soup, rice, chilies, 1 and 1/2 cups of cheese, chicken, If you want creamier mixture add 2nd can of soup.
Grease large baking dish and pour about 1/3 cup enchilada sauce in bottom of pan. Move pan around to cover bottom.
With tortilla in hand, put about 3 TBSP of mixture down center of each tortilla and roll up, place in dish seam side down, till dish s full.
Pour remaining enchilada sauce evenly over the top of enchiladas.
Sprinkle remaining cheese evenly over top of enchilada sauce.
Spray a sheet of foil with non stick spray and cover dish.
Bake at 350 for 30 minutes or until hot.
Top with your choice of favorite toppings.
Tips & Variations
No special items needed.