Chicken Enchiladas
  • Chicken Enchiladas

Chicken Enchiladas

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Prep Time

35mins

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Time to Table

1hr 5mins

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Serves

12

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Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoon ground 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
  • 3 ounces cream cheese
  • 1 1/4 cups Verde sauce (green enchilada sauce)
  • 10 ounce can Rotel® Tomatoes and Chiles, drained
  • 1 can cream of mushroom soup
  • 2 cups Daisy Sour Cream
  • 12 6-inch corn tortillas
  • 2 cups shredded Mexican cheese blend

Tips

  • Save Some Time:

    Rotisserie chicken may be used to save time.

  • Cooking Tip:

    Enchiladas may be frozen and cooked later. To cook frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.

Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoon ground 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
  • 3 ounces cream cheese
  • 1 1/4 cups Verde sauce (green enchilada sauce)
  • 10 ounce can Rotel® Tomatoes and Chiles, drained
  • 1 can cream of mushroom soup
  • 2 cups Daisy Sour Cream
  • 12 6-inch corn tortillas
  • 2 cups shredded Mexican cheese blend

Tips

  • Save Some Time:

    Rotisserie chicken may be used to save time.

  • Cooking Tip:

    Enchiladas may be frozen and cooked later. To cook frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.

Directions

  1. Combine the onion powder, cumin, chili powder, oregano, salt, and pepper. Coat each of the chicken breasts thoroughly with the seasoning blend.
  2. Grill the chicken 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.
  3. Cut the cream cheese into chunks. Place the cream cheese, Verde sauce, drained Rotel®, and cream of mushroom soup in a pan. Heat the sauce on medium-low, until cheese melts being careful not to bring to a boil. Remove from the heat and add the sour cream.
  4. Heat the tortillas according to the package directions. In each tortilla, spoon 1 1/2 tablespoons of the sauce and some of the shredded chicken. Roll the tortilla up and place seam side down in a 9x13 inch casserole dish.
  5. Pour the remaining sauce over the top of the enchiladas. Sprinkle with the Mexican cheese blend, if desired, and bake at 350°F for 30 minutes, or until hot and bubbly.
  • Calories:293
  • Cholesterol:83
  • Dietary Fiber:2
  • Protein:21
  • Sodium:651
  • Total Carbohydrate:17
  • Total Fat:14

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