Creamy Chicken Enchiladas
Cream of mushroom soup adds a new flavor to this Mexican-inspired meal. Combine it with Tyson® Premium Chunk White Chicken Breast and other Mexican ingredients for a dish your family will enjoy.
4
Servings
20 m
Preparation
60 m
Cooking
856
Calories
Ingredients
1 can , drained
1 can Cream of Mushroom Soup, 10.5-oz.
2/3 cup sour cream
1-1/2 cup Colby-Jack cheese, shredded
1 can green chilies, drained
1-1/4 cup enchilada sauce
8 large corn tortillas, 8 to 10-inches
| Calories | 856 |
| Protein | 42 g |
| Total Fat | 33 g |
| Cholesterol | 110 mg |
| Sodium | 2357 mg |
| Total Carbohydrate | 91 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Combine soup and sour cream in medium bowl. Stir in chicken, 3/4 cup cheese and chilies.
2. Spread 1/4 cup enchilada sauce in bottom of baking dish. Top each tortilla with about 1/3 cup chicken mixture. Roll tortillas to enclose filling; arrange in baking dish. Top enchiladas with any remaining enchilada sauce. Cover baking dish with foil.
3. Bake 40 minutes. Remove foil. Sprinkle with remaining 3/4 cup cheese. Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.
| Calories | 856 |
| Protein | 42 g |
| Total Fat | 33 g |
| Cholesterol | 110 mg |
| Sodium | 2357 mg |
| Total Carbohydrate | 91 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
