Allrecipes.com 6 Servings
"A great way to use leftover chicken. Even kids love these! Ole!" ***SEE REMARKS BELOW *** THE BEST enchilada recipe I've ever tried! This was better than the restaurants!! (Okay well, close!!) Everyone I made it for RAVED. The changes I made: I used a pre-cooked rotisserie chicken from the grocery store for the chicken filling (a little more expensive, but well worth it), CORN tortillas instead of flour (I think enchiladas are technically supposed to be made with the corn tortillas), and for the sauce, instead of adding the 1/4 cup milk, I substituted a half a can of "Ortega's" red enchilada sauce. This was key, if you ask me! THIS WAS SOOO GOOD!!!! *** , I used a store- bought rotisserie chicken. I doubled the sauce and used 1 can of cream of chicken and 1 can of cream of poblano chile soup. I also added a squeeze of lime juice, fresh cilantro, fresh garlic, pinch of oregano and chili powder and some salsa at the end. Those additions really gave it a nice flavor. I also used corn tortillas. I served the dish with homemade avocado salsa, beans & rice. ^^^ PREP TIME: 15 Min ; COOK TIME: 30 Min
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom 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. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. 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.
This a good chicken BURRITO recipe. The problem with almost every recipe on this site for chicken enchiladas is that they call for flour tortillas!! Enchiladas are made with CORN tortillas, not flour. The corn tortillas also hold up better and have much better flavor. For chicken enchiladas, in place of flour tortillas, use white corn tortillas, and dip them in to hot oil just for a couple of seconds to make the tortillas flexible and easy to roll. Try it this way. It is so much better, though not low in calories, and it is also more authentic. If you want a lower cal alternative, use olive oil flavored or regular no stick cooking spray. Spray a skillet with the non stick cooking spray very generously then put in the tortilla for a few seconds on each side. Repeat the process including adding more nonstick cooking spray every time you add another tortilla. Same effect.
I DOUBLED the recipe as written, EXCEPT for: using 1 can chopped jalapenos (4 oz.), 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper in place of the green chilies; 4 cups of shredded chicken rather than 3; 2 dozen 6" corn tortillas rather than a dozen 12" flour ones; and a full cup of milk rather than 1/2 cup. I also ADDED to the sauce: 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, and a can of cream of chicken soup (to help extend the sauce and add a little more chicken flavor). For color, I added a few more chopped red and green bell peppers on top of the cheese before baking. This made 12 servings, and was a major hit. It also fell within the sodium and potassium restrictions of my grandfather's diet. The added spices and the jalapeno added a more adult kick to them, and they "felt" more like enchiladas to everyone. This is a wonderful dish, good enchilada alternative for those who can't or won't eat tomatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 219 (37%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 64.5mg||20 %|
|Sodium 1290.1mg||44 %|
|Potassium 374.7mg||10 %|
|Total Carbohydrate 64.6g||19 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 60.8g|
|Protein 27.5g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 594
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!