Creamy Chicken Enchilada

What's For Dinner?

Creamy Chicken Enchilada - Jump to recipe

Subscribe to our free weekly newsletter

Today's suggested meal:

What's For Dinner?

Creamy Chicken Enchilada

– by Jean Fisher

Made with canned chicken, cream of chicken soup, canned diced tomatoes with chilis and topped with two kinds of cheeses, these enchiladas are quick, easy and scrumptious.

Share It!

Creamy Chicken Enchilada

Print out the recipe for Creamy Chicken Enchilada

Serves 4

Change the Serving Size

6 ounces onion
1 cup cream of chicken soup
1 cup canned tomatoes with green chilies
1/2 cup ranch salad dressing
4 ounces cheddar cheese
2 ounces mozarella cheese
4 flour tortillas
8 ounces canned chicken
2 ounces tortilla chips

Grocery Shopping List for Creamy Chicken Enchilada

From kitchen to table in 30 minutes.

Directions

Chop onion and heat in a saucepan with cream of chicken soup, diced tomatoes,
and Ranch dressing.
Shred cheese and separate into half.
Spoon 1 tablespoon of sauce and half the cheese into the center of a tortilla and add chicken.
Roll tortilla and top with remaining sauce.
Place in a 350 degree oven and bake for
5 minutes.
Top with remaining cheese and serve with tortilla chips.

Custom Search

Nutritional information for Creamy Chicken Enchilada

Calories: 655.5
Calories from Fat: 288.5

% Daily Value*

Total Fat 32g	49%
Saturated Fat 12g	62%
Cholesterol 89mg	30%
Sodium 2153mg	90%
Total Carbohydrates 58.5g	19%
Dietary Fiber 3.5g	15%
Sugars 5g	~
Protein 33.5g	67%

Vitamin A	18%	Iron	22%
Vitamin C	15%	Calcium	67%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Home || Today's Menu || Newsletter || Directory of Recipes || Mystery Photos || Article Library