Chicken Enchiladas

3.4 of 5 (62)
editors choice
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 464.4
  • Total Fat: 21.8 g
  • Cholesterol: 101.5 mg
  • Sodium: 1,138.0 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 33.4 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient

Number of Servings: 8


    3 chicken breasts, bone and skin removed
    1 can (10.75 oz) cream of mushroom soup
    1 can (10.75 oz) cream of chicken soup
    2 cups sour cream, reduced fat
    2 cups colby jack cheese, shredded
    1/2 cup green chili peppers
    8 burrito-sized tortillas


Mix soups, sour cream, chilis, and 1/2 the shredded cheese together.
Cut up chicken into cubes or shred, add to the mixture. Place about 1/3 cup of the mixture in each tortilla shell and wrap up, follow with 7 more shells.
Add to 9x13" pan and spread remaining mixture over the wrapped tortillas.
Top with remaining cheese and bake at 350* for 30 mins or until cheese is golden brown.

Number of Servings: 8

Recipe submitted by SparkPeople user CATNIP76.

Member Ratings For This Recipe

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    6 of 6 people found this review helpful
    As many others have commented, I use low sodium/low fat soup when making this recipe. Also my recipe uses only the cream of chicken mixed with enchilada sauce rather than sour cream. I spread a bit of refried beans onto each tortila, mix soup and sauce with chicken, sprinkle w/cheese. Family loves! - 4/12/10

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    5 of 5 people found this review helpful
    When the dish was FINALLY done, it was ok. The directions said to add the cut up chicken to the mix of soup and cheese, it did not say that the CHICKEN SHOULD BE COOKED FIRST! That would be a good addition to the recipe. Thanks - 4/13/09

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    5 of 5 people found this review helpful
    Very good, we used low fat soups and only half the low fat sour cream and then half salsa to cut down calories. Still need to calculate them. Excellent dish. - 1/30/08

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    3 of 3 people found this review helpful
    I baked my chicken breasts fn the oven on 350 for 45 minutees (covered with foil). then shredded by using 2 forks. Used low sodium cream of celery & cream of chicken soups....but only 1/2 of each can. Used only a tsp. sour cream to top each enchilada...Then used salsa instead of chili peppers. - 4/12/09

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    2 of 2 people found this review helpful
    WOW, I would not make this just because of the nutritional count. It may be very tasty but that is a lot of calories, fat and sodium. TOO much for me - 4/12/10