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Easy Chicken Enchiladas Recipe
|Chopped cooked chicken||2 Cup (32 tbs)|
|Sour cream||2 Cup (32 tbs) (Use Of Any Commercial Brand)|
|Canned cream of chicken soup||10 3⁄4 Ounce, undiluted (One Can)|
|Shredded monterey jack cheese||16 Ounce (2 Cup 16 Tablespoon)|
|Canned chopped green chiles||4 Ounce, drained (1 Can)|
|Chopped onion||2 Tablespoon|
|Flour tortillas||10 (10 Inch Each)|
|Vegetable oil||1 Tablespoon|
|Shredded longhorn cheese||4 Ounce (1 Cup 16 Tablespoon)|
Calories 945 Calories from Fat 582
% Daily Value*
Total Fat 65 g100.3%
Saturated Fat 34.3 g171.5%
Trans Fat 0 g
Cholesterol 156.7 mg
Sodium 2051.8 mg85.5%
Total Carbohydrates 45 g15%
Dietary Fiber 2 g7.8%
Sugars 6.9 g
Protein 48 g95.9%
Vitamin A 90.8% Vitamin C 27.9%
Calcium 91.3% Iron 13.7%
*Based on a 2000 Calorie diet
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened, add additional oil, if necessary.
Drain on paper towels.
Place a heaping 1/2 cup of chicken mixture on each tortilla, roll up each tortilla, and place seam side down in a 13- x 9- x 2-inch baking dish.
Cover and bake at 350Â° for 20 minutes.
Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes.
Serve enchiladas immediately.