Parent's Resource Center

Chicken Enchiladas
Submitted by:  Steph



" A great way to use leftover chicken. Even kids love these! Ole! "
  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can  condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C).


In a medium saucepan, melt the butter/margarine and saute the green onion over medium heat until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the chili peppers, soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese and stir together.


Fill each flour tortilla with the chicken mixture and roll up. Place seam-side-down in a lightly greased 9x13 inch baking dish.


In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes or until cheese is bubbly.

Makes 6 servings


Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 643  
Protein 27g
Total Fat 27g
Sodium 1305mg
Cholesterol 61mg
Carbohydrates 72g
Fiber 4g