Daisy Brand - Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.6
  • Total Fat: 8.4 g
  • Cholesterol: 27.5 mg
  • Sodium: 554.6 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 7.5 g

View full nutritional breakdown of Daisy Brand - Chicken Enchiladas calories by ingredient
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Very creamy enchiladas verde Very creamy enchiladas verde
Number of Servings: 12


    1 teaspoon onion powder
    1 teaspoon cumin
    1 teaspoon chili powder
    1/2 teaspoon oregano
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 1/2 pounds boneless skinless chicken breasts
    1/3 cup cream cheese
    1 1/4 cups Verde sauce (green enchilada sauce)
    10 ounce can drained Rotel® Tomatoes and Chiles
    1 can cream of mushroom soup
    16 ounces Daisy Brand Sour Cream
    12 corn or flour tortillas
    2 cups shredded Mexican cheese blend *Optional


Makes12 Enchiladas - Serving size above is per enchilada.

Recipe from Daisy Brand website. Prepared as directed the sauce is more than needed and overwhelmed the dish. Would recommend decreasing the sauce by at least a third.

Combine the onion powder, cumin, chili powder, oregano, salt, and pepper. Coat each of the chicken breasts thoroughly with the seasoning blend. Grill on each side for about 5 minutes or until cooked through. Allow to rest for 10 minutes then pull apart with two forks to shred. Cut cream cheese into chunks. Place cream cheese, Verde sauce, drained Rotel®, and mushroom soup in a pan. Heat on medium low, until cheese melts (don't boil). Take off of the heat and add the Daisy Brand sour cream. Wrap tortillas in a damp paper towel and microwave for about 30 seconds to soften. In each tortilla, spoon 1 1/2 tablespoons of the sauce and some of the shredded chicken. Roll tortilla up and place seam side down in a 9x13 inch casserole pan. Pour remaining sauce over the top of the enchiladas. Sprinkle with the Mexican cheese and bake at 350°F for about 30 minutes, or until hot and bubbly. *Recipe can be frozen and cooked later. If cooking frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user CHICAGOBEAN.

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