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Chicken Enchiladas
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Chicken Enchiladas

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 boneless skinless chicken breasts, boiled & shredded
1 can cream of chicken soup
8 oz sour cream
1 small can diced green chiles
8 in flour tortillas
2 cups shredded cheddar or Mexican blend cheese
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Let's Make It
1
Boil and shred chicken breast. Set aside. In a small saucepan, warm cream of chicken soup, sour cream, and diced chiles.
2
Spay a 13x9 pan with non stick spay. Smear 2 tablespoons of soup mixture in bottom of pan. Take 1 tortilla, spoon 1 Tbsp. of soup mixture down the middle, top with chicken and cheese, roll up and place seam side down in pan. Repeat till your pan is filled up (about 8). Pour remaining soup mixture over top, and top with shredded cheese.
3
Bake at 350°F for about 20 min or till cheese is hot and bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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