a variation on the traditional Caprese salad. This could be an entree or a side dish.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 skinless boneless chicken breasts, cut into 1-inch cubes
- 1 ½ cups shredded Cheddar cheese
- 1 onion, chopped
- 12 (10 inch) flour tortillas
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (3 ounce) can chopped green chiles, undrained
- 1 (8 ounce) container sour cream
- ½ cup shredded Cheddar cheese
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9×13 inch baking pan.
- Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Nutrition Facts
| Calories | 783 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 17 g |
| Sodium | 1678 mg |
| Sugars | 4 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy place to start. Added cilantro and cumin when cooking the chicken. Also used caso fresco instead of sharp cheese in the enchilasas but still sprinkled it on top to bake. Mmmmm!
I really enjoyed these – but I read what other reviewers said and followed their advice and I was glad, because an empty tortilla shell is pretty boring. So – I shredded the ckn, I sauted some onions AND red and grn peppers and put those inside, I put some black beans inside and then I put s small amount of the sour cream mix inside. The result was delicious. I could eat these 4 times a week.
I added tomato’s and Black olive’s to chicken mixture, inside tortilla’s. We loved it!
This was fantastic and so easy to make. I had to adjust a bit to what I had on hand. I used corn tortillas and cut them in strips to layer as a casserole. I had some mozzarella, jack and colby jack cheese that I mixed together to have enough for the recipe. I used Old El Paso green chile enchilada sauce instead of green chiles and substitued onion powder for onions. It turned out wonderful! I can’t wait to make it again just like the recipe calls for. Great comfort food! Thanks!
My grandmother taught me this recipe but with shredded chicken that’s been seasoned with taco seasoning and also puts some of the cream sauce on top of the chicken before rolling them but we also add sweet corn into the filling as well
Turned our great. I made as per recipe. Might have added a bit more shredded cheese but not much more. Delicious and will make again. Not too spicy as I cannot do spicy. I was worried with green chilis it might be. I paired it with Spanish rice pilaf. Yummy. Then home made vanilla ice cream for dessert.
Tastes like FLUFF in your mouth! We give it a #10 ~ they want me to make it again soon!
Wonderful recipe will add a few things next time but did as is in the recipe tonight and it was wonderful!!!
The only things I did differently was add black beans inside the tortillas, used half the amount of cheese as called for, and used Colby Jack cheese instead of cheddar. I think not using Cheddar was my downfall. It was too bland. I’ve made this many times as written and normally it’s yummy.
flavor is great but I add some cumin, salt, pepper, and chili powder to the chicken while cooking it, I also shred the chicken instead of cubing. it’s also a good idea idea to put some sauce down in the dish before the enchiladas to prevent them from sticking
Easy and excellent
I mix in green onion dip and it MAKES the dish.
I make this all the time, but use cream of mushroom soup. and add fresh lemon juice to the soup. It is so yummy!
I have made this dish 4 times and it is great for a quick and easy meal. Taste great too! I don’t do super hot so my hubby added his own and turned out ok. Did use salsa.
Such a great dish! I doubled the sauce but that’s just because, we like our enchiladas saucy. When we want a little spice, we add some chopped jalapenos to the sauce. But, even without these changes the recipe is great.
chicken I meant
The first time I made it almost exactly as the recipe says and they were really good. I roasted chicken breast halves and shredded it instead of cubing. The second time, I doubled the sauce, added a can of rotel, soup can full of milk, and used pepper jack and colby jack cheeses. Both are great and a nice variation.
Way too many onions and I would definitely cook them next time. Would also add some spice to give it a little better flavor.
I made this for my family and it was a hit! everyone loved it the only changes I made was the cheese, I used a spicier blend
Was decent, but mostly just tasted the condensed soup. Not planning to make again.
I used pepper jack cheese instead of cheddar cheese. I also added green bell pepper to the chicken mixture. It was delicious