This is an easy chicken enchilada recipe you can make when in a hurry. Depending on how you portion them, this recipe will make anywhere from 4-8 enchiladas.
- 3 3/4 Cup Cooked, Shredded Chicken
- 1 1/2 Cup Chopped Onion
- 1 1/2 Teaspoon Chili Powder
- 3-4 Cups Monterey Jack Cheese
- 1 10oz. Can Cream of Chicken Soup
- 1 1/2 Cup Sour Cream
- 1 4oz. Can Green Chiles
- Salt and Pepper
- Flour Tortillas
Microwave or saute onions until translucent. Combine shredded chicken, chili powder, salt and pepper. Spoon meat mixture and cheese on each tortilla, roll up. Place seam side down in a greased 9x13 inch dish. Cover with sauce made from combining soup, sour cream and chiles. Sprinkle remaining cheese on top. Bake uncovered at 375 degrees for 20-25 minutes.
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