Ingredients and Weight:
- 1 (4-ounce) can chopped mild green chilies
- 1 (10.75-ounce) can cream of chicken soup, undiluted
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup cooked chicken, shredded
- 12 (6-inch) corn tortillas
- 1 cup shredded lettuce
- 1 cup chopped tomato
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the green chilies, soup, cumin, chili powder, cheddar cheese, Monterey Jack cheese, and chicken.
- Spread 1/2 cup of the chicken mixture down the center of each tortilla.
- Roll up tortillas and place seam-side down in a greased 9x13-inch baking dish.
- Cover and bake for 20-25 minutes, or until heated through.
- Top with lettuce, tomato, onion, and cilantro before serving.
Nutritional Information:
- Calories: 320
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 690mg
- Carbohydrates: 35g
- Protein: 15g
Dish Characteristics:
- Savory and flavorful
- Easy to make ahead and reheat
- Perfect for a crowd or meal prep
User Comments:
- "These enchiladas are so delicious and convenient. I love that I can make them ahead of time and have a hot meal ready to go."
- "The combination of spices and cheeses is perfect. It gives the enchiladas a nice kick of flavor."
- "I've tried many different enchilada recipes, but this one is my favorite. It's always a hit with my family and friends."
Special Precautions and Tips:
- Be careful not to overfill the tortillas, or they will break when you roll them up.
- If you don't have shredded chicken, you can use cooked chicken breast or rotisserie chicken.
- For a spicier flavor, add more chili powder or diced jalapenos to the filling.
