It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
cost per recipe: $6.79
Heat the oven to 375°F. While the oven is heating, stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake for 35 minutes or until the filling is hot. Serve topped with chopped fresh cilantro and additional picante sauce, if desired.
easy and tasty
my first time making this, I will double the recipe next time so there are leftovers. gooey cheeseyness, yum!
Chicken Cheese Enchiladas
I have made this recipe several times and every time I make it for somebody new they fall in love with the recipe and I am asked to make it again and again!!!!
EXACTLY AS ANTICIPATED!
With winter here in full force, I've been wanting to make more "oven" meals and enchiladas seemed the perfect occasion. I actually dislike the "authentic" variety, but these were absolutely amazing and exactly as I was hoping they'd be. They're very cheesy, with enough Mexican flavor that you really feel you're having something different outside of the traditional box dinners or for us being an Italian household, sans pasta. I decided on this particular recipe, but modified it slightly by adding ingredients I read in some of the others on here. My filling consisted of the soup mixture, chicken (and I would say way more than the 2 cups), Pace Picante Sauce, sour cream, shredded Mexican cheese blend, green chilis, and Chipotle spice instead of Chili powder for a more smokey flavor. The end result was spectacular and so simple, I will definitely make this one again!
Everyone I have made this for absolutely loves it.....and the best part is it tastes even better the next day warmed up..
Chicken & Cheese Enchiladas
I used medium salsa and I only use 3/4 of a can of chiles. Before I served it I sprinkled more cheese on top with sour cream and green onions. It was awesome, couldn't believe how easy and versatile this was.