Chicken and Chile Poblano Enchiladas

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 302.7
  • Total Fat: 9.6 g
  • Cholesterol: 49.5 mg
  • Sodium: 1,030.2 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.8 g

View full nutritional breakdown of Chicken and Chile Poblano Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:


Another great Left over chicken + can of soup = dinner in 30 minutes with a Mexican Flavor Another great Left over chicken + can of soup = dinner in 30 minutes with a Mexican Flavor
Number of Servings: 6


    1 can Campbell's Cream of Chile Poblano soup
    1 cup 2% milk
    1 1/2 cups chicken, cooked and shredded
    12 tortillas, corn 6 inch
    1 cup - 4 blend Mexican cheese - or any combination of melting cheeses, shredded.
    1/3 cup salsa

    I use homemade salsa to reduce the Sodium, for nutrients I used the a favorite bottled variety.


Preheat oven to 400
Mix - Soup and milk in saucepan and heat through
Mix - Salsa and 1/2 cup of cheese into the shredded chicken and set aside.
Pour - 1/2 of the soup mixture into a 2 qt shallow baking dish
Fold each torilla around 2-3 Tbls of chicken and place in the baking dish - making sure the open side is on the bottom and all touch each other
Cover with the remaining cheese
Bake for 15 minues or until hot and bubbly and all the cheese has melted. An addition 10 minutes usually will even get the cheese a bit crispy.

Number of Servings: 6

Recipe submitted by SparkPeople user COLLINSLG.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.