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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 372.7
  • Total Fat: 21.6 g
  • Cholesterol: 54.7 mg
  • Sodium: 734.0 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 15.8 g

View full nutritional breakdown of Chicken White Enchelada's calories by ingredient
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Chicken White Enchelada's

Submitted by: MISSZ1
Chicken White Enchelada's

Introduction

One serving = One filled tortilla.
One batch/tray makes 12 servings.

This is NOT a low calorie food. I don't recommend having a whole serving if you are on a moderate diet. I will be making a low calorie version of this very soon. (Likely also vegetarian aka Mushroom White Enchelada's.)

BTW I seriously doubt this recipe counts as "Mexican Food." Think of it as American and leave it at that.
One serving = One filled tortilla.
One batch/tray makes 12 servings.

This is NOT a low calorie food. I don't recommend having a whole serving if you are on a moderate diet. I will be making a low calorie version of this very soon. (Likely also vegetarian aka Mushroom White Enchelada's.)

BTW I seriously doubt this recipe counts as "Mexican Food." Think of it as American and leave it at that.

Number of Servings: 12

Ingredients

    2 cans condensed cream of chicken soup
    16 oz. sour cream
    1 big can of cooked chicken
    1 (4 ounce) can chopped green Chile peppers, drained
    1 pkg. flour tortillas (whatever size fits your pan)
    1 large package Mexican-style shredded cheese OR 8 oz. shredded Cheddar cheese
    Spray vegetable oil (OR) plain vegetable oil

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Directions

TOOLS
You will need:
1 fork
1 large spoon
1 spatula (if you feel like being fancy)
2 mixing bowls
can opener
baking pan/cake pan 13"x9"
a conventional oven
(1 large plate… if you only have regular oil)
(Cheese grader & bowl if you bought chunk cheese)

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a one bowl thoroughly mix the soup and sour cream, drained Chile peppers; set aside.
3. Prep your chicken by chopping it into small pieces and add to the soup/sour cream mixture; stir.
4. Prepare your baking pan by spraying it with oil, or using a paper towel and putting a little oil on it and lining the pan. (notice mine is also lined with aluminum foil, for easy clean up)
5. Take 1/2 of the soup mixture and put it in the other bowl, off to the side.
6. (If you don’t have spray oil, you need to lightly coat the outside of each tortilla in oil, by putting a few table spoons of oil on a plate and laying each tortilla in the oil, hold it up and let the oil drip off, then lay it in the pan oil side down. Skip this step if you have spray oil and go on to step 7.)
7. From your first bowl, spoon about two to three spoonfuls of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish.
8. Next use your cooking oil spray and lightly spray the finished enchiladas.
9. Spoon remaining soup mixture from the second bowl on top, spreading evenly.
10. Sprinkle the top of the enchiladas with cheese.
11. Bake 25-35 minutes in the preheated oven, or until bubbly and lightly browned.


To see a picture play by play of this recipe being made go here: http://thewylddream.livejournal.com/143348.html#cutid1
(The version of this recipe in the link has mushrooms as well and has more calories.)

Number of Servings: 12

Recipe submitted by SparkPeople user MISSZ1.






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