Zesty Chicken Enchiladas

15 m
45 m
Ready in:
1 h 0 m
These incredible chicken enchiladas are the tastiest way to use your leftover chicken!
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Servings: 6
Garlic powder
½ tsp.
Green chili
1 (4 oz.) can, diced
Chopped green onions
1/2 cup
Condensed cream of mushroom soup
1 (10.75 oz.) can
Sour cream
½ cup
Chicken breast meat
1 ½ cups, cubed
Shredded Cheddar cheese
1 cup, divided
6 (12 inch) flour tortillas
¼ cup
  1. Heat the oven to 350° F/180° C/ Gas Mark 4 and lightly grease a large baking pan.
  2. Put the butter in a medium-sized saucepan and melt it over medium heat. Add onion and sauté it until tender, or for about 3 to 4 minutes.
  3. Add the next four ingredients (from garlic powder to sour cream) and stir the mixture well. Reserve ¾ of the sauce and set aside.
  4. Add the chicken and half the cup of cheese to the remaining ¼ of the sauce in the saucepan. Stir all the ingredients together.
  5. Fill each tortilla with the chicken mix and roll them up. Put the enchiladas seam side down in the baking dish.
  6. Mix the reserved ¾ of the sauce with the milk in a small bowl. Spread the sauce over the tortillas and top them with the remaining ½ cup of the cheese.
  7. Bake tortillas in the preheated oven for half an hour or until the cheese is bubbly.
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