How to Make Chicken Enchiladas III - A Step-by-Step Guide

If you’re craving a delicious and comforting Mexican-inspired meal, look no further than Chicken Enchiladas III. This mouthwatering recipe is a crowd-pleaser and is perfect for a family dinner or a casual get-together with friends. Filled with tender shredded chicken, gooey cheese, and flavorful enchilada sauce, these enchiladas are sure to become a new favorite in your recipe rotation.

One of the best things about this recipe is its versatility. You can easily customize it to suit yo...

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Ingredients

  • 1 (1 pound) loaf processed cheese food, cubed
  • 1 (16 ounce) container sour cream
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 8 fluid ounces evaporated milk
  • 1 teaspoon ground cumin
  • 1 (10 ounce) can chicken chunks, drained
  • 2 cups shredded Cheddar cheese
  • 1 (4 ounce) can chopped green chile peppers
  • 10 (10 inch) flour tortillas

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside.
  • In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all.
  • Bake in the preheated oven for 20 minutes.
  • Nutrition

    885 cal.

    • Total Fat: 45g
    • Saturated Fat: 25g
    • Cholesterol: 136mg
    • Sodium: 2218mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 39g
    • Vitamin C: 11mg
    • Calcium: 803mg
    • Iron: 5mg
    • Potassium: 602mg