Chicken Enchiladas Recipe
2 Feb
Chicken Enchiladas is an awesome dish, and this recipe is a bit unique. A super creamy and flavorful white sauce is makes these enchiladas so special. If you do prefer a red sauce on your Chicken Enchiladas, omit the soup, sour cream, and 1 cup of milk. Stir the reserved chile peppers into 2 1/2 cups of canned or homemade red sauce. Bake as directed.
To make your Chicken Enchiladas more healthful, prepare as below, except use fat-free cream cheese (4 ounces), reduced-sodium condensed soup, fat-free or light sour cream, fat-free milk, and reduced-fat cheese. This will cut the calories per serving down to 476, 19 g total fat, 74 mg cholesterol, 762 mg sodium, 47 g carbohydrates, 2 g fiber, and 29 g protein. This makes a big difference without sacrificing on taste. You’ll never be able to tell the difference. If you like, add about a 1/2 cup chopped tomatoes to the top of baked enchiladas.
Serve these up with a side of of rice and refried beans, and you got yourself a meal for a crowd.
Recipe: Chicken Enchiladas
Summary: Chicken Enchiladas is an awesome dish, and this recipe is a bit unique. A super creamy and flavorful white sauce is makes these enchiladas so special.
Ingredients
- ¼ cup chopped onion
- 2 tablespoons butter or margarine
- 1 4 ounce can diced green chile peppers
- 1 3 ounce package cream cheese, softened
- 1 tablespoon milk
- ¼ teaspoon ground cumin
- 2 cups chopped cooked chicken
- 12 7-inch flour tortillas or 6-inch corn tortillas
- 1 10 ¾ ounce can condensed cream of chicken or cream of mushroom soup
- 1 8 ounce carton sour cream
- 1 cup milk
- ¾ cup shredded Monterey Jack or cheddar cheese
Instructions
- In a medium skillet cook the ¼ cup of chopped onion in hot butter over medium heat until the onion is tender. Remove skillet from heat. Stir in 1 tablespoon of the green chile peppers; reserve remaining peppers for sauce.
- In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up.
- Place filled tortillas, seam side down in a greased 3 quart rectangular baking dish. Set aside.
- For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil.
- Bake in a 350°F oven for about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and return to oven; bake about 5 minutes more or until cheese melts.
Quick notes
Serve these up with a side of of rice and refried beans, and you got yourself a meal for a crowd.
Preparation time: 5 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
Calories: 610
Fat: 38
Protein: 28
Rating
Copyright © The Hungry Wife.
These are delicious.