Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 585.9
- Total Fat: 25.8 g
- Cholesterol: 69.1 mg
- Sodium: 2,659.8 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 2.3 g
- Protein: 26.1 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
My girls love this! You can also use 10 oz chicken left-overs. I often use Cream of Chicken soup instead of the chicken gravy. My girls love this! You can also use 10 oz chicken left-overs. I often use Cream of Chicken soup instead of the chicken gravy.Number of Servings: 6
Ingredients
-
1 Tblsp butter
1/2 cup chopped onion
2 cans (5 oz) chunk chicken, flaked
2 Tblsp finely chopped celery
2 Tblsp finely chopped green pepper
1 can (10.5 oz) chicken gravy
1/2 cup sour cream
1 Tblsp salad oil
6 7-8" tortillas
1/2 c. grated Monterey Jack cheese
Chopped tomatoes
Directions
1. Preheat oven to 350F.
2. Sauté onion in butter; add chicken, celery and green pepper.
3. In a small bowl, combine gravy and sour cream; blend 2 Tblsp into chicken mixture.
4. Spoon 1/3 cup chicken mixture into each tortilla. Roll and place seam side down in 1 1/2 quart baking dish. Pour remaining gravy over tortillas; bake 30 minutes until heated through.
5. Remove from oven, sprinkle with cheese and bake until cheese melts. Garnish with tomatoes.
2. Sauté onion in butter; add chicken, celery and green pepper.
3. In a small bowl, combine gravy and sour cream; blend 2 Tblsp into chicken mixture.
4. Spoon 1/3 cup chicken mixture into each tortilla. Roll and place seam side down in 1 1/2 quart baking dish. Pour remaining gravy over tortillas; bake 30 minutes until heated through.
5. Remove from oven, sprinkle with cheese and bake until cheese melts. Garnish with tomatoes.