This recipe is a comforting, creamy take on a classic Mexican-American dish. It features a rich filling of diced chicken, sour cream, cheddar cheese, chopped onions, and mild green chilies, all wrapped in soft tortillas and baked until golden and bubbly.While enchiladas originate in traditional Mexican cooking, this version, featuring cream of chicken soup, sour cream, and cheddar cheese, is a distinctly Americanized adaptation. It reflects the fusion of Mexican flavors with U.S. comfort food staples, making it popular in American home cooking, especially in the Midwest and Southwest.
Ingredients
- 2 cups Diced Chicken (thigh or breast)
- 1 can Cream chicken soup
- 8 oz Sour cream
- 2 cups Shredded cheddar
- ½ cup Onion (chopped)
- 4 oz Mild Green Chillies
- 10 Tortillas
Instructions
- Mix half of the sour cream, chicken soup, onion, chillies and cheese.
- If you want you can add chopped or shredded olives to the tortilla filling.
- Fill the tortillas with the mixture and roll them up.
- Spread the other half of the sour cream on top of the rolled tortillas and sprinkle with cheese.
- Bake for ½ hour at 350℉.
Tips
To reduce calories and saturated fat:
- Use low-fat sour cream or a plain Greek yogurt alternative.
- Opt for reduced-fat cheddar cheese.
- Choose low-sodium cream of chicken soup.
- Use whole wheat or low-carb tortillas for added fiber.
Nutrition
Calories: 640kcalCarbohydrates: 48gProtein: 36gFat: 36gCholesterol: 120mgSodium: 1200mg
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