Angela's Creamy Chicken Enchiladas
Angela's Creamy Chicken Enchiladas feature tender chicken tucked into soft tortillas with mild green chiles and plenty of melted Cheddar. A tangy blend of sour cream and cream of chicken soup keeps every bite rich and comforting, while enchilada sauce adds gentle heat and depth. Ideal for a cozy family dinner or a potluck where you want a satisfying, crowd-pleasing bake.
- Prep45 mins
- Cook1 hr 5 mins
- Serves8
- DifficultyMedium
- 1
Place the chicken in a large pot and add enough water to cover.
- 2
Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until the chicken is no longer pink and the juices run clear, about 10 minutes.
- 3
Check with an instant-read thermometer inserted into the center; it should read 165 degrees F (74 degrees C).
- 4
Remove from the pot and let sit until cool enough to handle; shred the chicken with two forks.
- 5
Combine the sour cream, condensed soup, and chili powder in a saucepan.
- 6
Bring to a simmer over medium heat, stirring occasionally, then turn off the heat and cover to keep warm.
- 7
At the same time, melt the butter in a skillet over medium heat.
- 8
Add the onion; cook and stir until translucent, about 5 minutes.
- 9
Add the shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes.
- 10
Stir in the lime juice, onion powder, and garlic powder; simmer for 10 more minutes.
- 11
Preheat the oven to 350 degrees F (175 degrees C).
- 12
Stir 1 cup of the soup mixture into the skillet with the chicken.
- 13
Spread the remaining soup mixture over the bottom of a 9x13-inch baking dish.
- 14
Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.
- 15
Roll the tortillas around the filling and place the enchiladas, seam-side down, in the baking dish.
- 16
Pour enchilada sauce over the top and sprinkle with the remaining Cheddar, remaining green onions, and olives.
- 17
Bake in the preheated oven until the filling is heated through and the cheese is melted and bubbling, about 25 minutes.
- Calories 726.76 kcal High
- Protein 43.7 g Good Source
- Carbs 41.43 g Moderate
- Total Fat 42.39 g High
- Saturated Fat 21.11 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 187.43 mg High
- Sodium 2141.99 mg High
- Fiber 2.28 g Low Source
- Sugar 6.48 g Moderate
- Added Sugar 1.88 g Low Source
- Calcium 629.8 mg Good Source
- Iron 2.19 mg Moderate
- Potassium 511.7 mg Moderate
- Vitamin A 227.01 mcg_rae Good Source
- Vitamin C 1.05 mg Low Source
- Vitamin D 0.53 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅
About This Recipe
Angela's Creamy Chicken Enchiladas is a Tex Mex dinner recipe made with 17 ingredients. It takes about 1 hr 50 mins, serves 8, and is rated medium. Key ingredients include Butter, Chili Powder, Cream of Chicken Soup, and Diced Green Chiles. Each serving provides about 726.76 kcal, and is a good source of protein.
Recipe Questions
- What is Angela's Creamy Chicken Enchiladas?
- It is a Tex-Mex recipe made with 17 ingredients, usually served for dinner or lunch.
- What is Angela's Creamy Chicken Enchiladas made of?
- The main ingredients are Butter, Chili Powder, Cream of Chicken Soup, Diced Green Chiles, Enchilada Sauce. The full list of 17 is above.
- What goes well with Angela's Creamy Chicken Enchiladas?
- Explore these Tex-Mex side-dish recipes.
- How long does it take to make Angela's Creamy Chicken Enchiladas?
- About 1 hr 50 mins in total: 45 mins to prepare and 1 hr 5 mins to cook.
- How many calories are in one serving?
- One serving provides about 726.76 kcal. The full nutrition breakdown is above.
- Is Angela's Creamy Chicken Enchiladas easy to make?
- This recipe is rated medium, with 17 ingredients and 17 steps.
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