Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 258.0
  • Total Fat: 9.0 g
  • Cholesterol: 46.6 mg
  • Sodium: 796.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 18.9 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Number of Servings: 10


    1 (10.75 ounce) can condensed cream of chicken soup
    1/2 cup sour cream
    1 onion, chopped
    1 teaspoon chili powder
    1 lb chicken, whatever part you prefer, weight approx after cooking
    1 (4 ounce) can chopped green chile peppers, drained
    8 (8 inch) flour tortillas
    1 cup shredded Cheddar cheese
    3 tsp Taco Seasoning
    Lawry's Seasoning


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil chicken and generous seasoning of Lawry's. Boil until chicken is just done, about 10 minutes. Remove from pot and let cool to remove skin and bones, if necessary. Break up into small chunks or shred with fingers into large bowl.
3. While the chicken is boiling, cook spinach according to directions on package.
3. In a small bowl mix the soup, sour cream, chili powder and taco seasoning; set aside.
4. Add 2 tablespoons of soup mixture and all of spinach to chicken and mix thoroughly.
5. Spread 1/2 cup of the soup mixture into a 9 x 13 inch baking dish (or 1/4 cup into each 8 x 8 inch baking dish).
6. Measure about 1/4 cup of chicken mixture into each tortilla and roll up. Place seam down into baking dish.
7. Spoon remaining soup mixture evenly on top of enchiladas and sprinkle with cheese (be sure to split evenly among dishes if using two).
8. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Number of Servings: 10

Recipe submitted by SparkPeople user PACIFICTRIOMOM.

TAGS:  Poultry |

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