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 This simple recipe has tender cooked chicken, onions, and green chilies, rolled up into soft flour tortillas, baked in cream of chicken soup, and topped with gooey cheddar cheese. It’s a fast and easy, tasty casserole that goes from the oven to the table in minutes. Enchiladas are perfect for those nights when the family is craving something different. Try serving it with a bottle of chipotle sauce on the table for those who like it hot.


  • 10½ ounces cream of chicken soup 1 can
  • ½ cup sour cream
  • 1 Tablespoons butter
  • ½ cup chopped onions
  • 1 teaspoon chili powder
  • 1½-2 cups chopped cooked chicken *
  • 4 ounces chopped green chilies 1 small can
  • 8-10 flour tortillas 6”
  • 1 cup shredded cheddar cheese or monterey jack cheese


  • Preheat oven to 375˚F. Grease an 8x11" (good for 8) or 9x13" (perfect for 10) baking dish.
  • In a medium bowl, mix together soup and sour cream until combined.
  • In a skillet over medium heat, add butter, onions, and chili powder and cook for about 5 minutes, or until onion is tender. Remove from heat and stir in chicken, chilies, and 2 Tablespoons of the soup mixture.
  • Evenly divide the chicken mixture between the tortillas*, about ¼ cup per tortilla.
  • Fold one end of the tortilla over the mixture, and roll the tortilla closed. Place all enchiladas seam side down in the baking dish, close together.
  • Pour remaining soup mixture over the enchiladas and cover with foil
  • Bake for 20-22 minutes, until sauce has started to warm and become thinner.
  • Remove foil, sprinkle with cheese and bake for 5-7 minutes, until cheese is melted.
  • Serve with a green salad and a side of corn.

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