Chicken and cheese enchiladas
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By Lynette Evans
Chicken and cheese enchiladas
This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. A few pantry staples and 15 minutes and it goes into the oven.
Updated at: Fri, 01 Nov 2024 14:37:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
9
Low
Nutrition per serving
Calories391.5 kcal (20%)
Total Fat21.6 g (31%)
Carbs27.8 g (11%)
Sugars3.7 g (4%)
Protein16.7 g (33%)
Sodium1143.6 mg (57%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Step 2
Stir 1 cup soup mixture, chicken and cheese in a large bowl. Season the mixture with salt and pepper.
Step 3
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 13 x 9 inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Step 4
Bake for 40 minutes or until the enchiladas are hot.
Step 5
Sprinkle 1/2 cup cheese on top and bake for additional 5 Minutes.
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