By Julie
My Chicken Enchiladas
2 steps
Prep:30minCook:30min
This recipe originally had the enchiladas rolled. To save time, I started to layer the sauce and chicken between the tortillas. I got the idea from a recipe for 'King Ranch Casserole'. I also sometimes use a rotisserie chicken.
Updated at: Thu, 17 Aug 2023 05:04:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories698.8 kcal (35%)
Total Fat46 g (66%)
Carbs32.4 g (12%)
Sugars2.4 g (3%)
Protein38.9 g (78%)
Sodium1073.9 mg (54%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1whole chicken
boiled and deboned
2 tablespoonsbutter
1can diced green chiles
chopped
1stalks celery
chopped
1onion
chopped
1can cream of chicken soup
1can cream of mushroom soup
2 tablespoonschili powder
10corn tortillas
softened in chicken broth
1 ½ cupsour cream
1can cream of celery soup
2 cupscheddar cheese grated
1can black olives
sliced
Instructions
Step 1
Sauté onions and celery in butter. Add cream of chicken, cream of mushroom, green chillies, chili powder.
Step 2
Layer soften tortillas and chicken mixture. Mix sour cream and cream of celery soup. Top chicken with sour cream mixture, then cheese, then black olives. Bake at 350°F for 30-40 minutes.
