Quick Chicken Enchiladas recipe

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Ingredients

1 (10.75 ounce) can condensed nacho cheese soup
½ cup milk
3 cups cooked, diced chicken meat
½ cup salsa
1 (4 ounce) can diced green chiles
10 (8 inch) flour tortillas

Nutrition Info

343.1 calories
carbohydrate: 39.8 g
cholesterol: 50.4 mg
fat: 9 g
fiber: 3.1 g
protein: 24 g
saturatedFat: 3 g
servingSize: -
sodium: 845 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a small bowl, mix together cheese soup and milk.

  3. In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.

  4. Bake for 30 minutes.

Recipe Yield

8 servings

Recipe Note

Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.

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