Lil' Luna · by Kristyn Merkley★ 5.0 (152)
Creamy Chicken Enchiladas Recipe
NUTRITION · PER SERVING70M COOK
CAL 24%·PRO 46%
CARBS 31G25% OF CAL
0G FIBER2G SUGAR29G OTHER
FAT 28G53% OF CAL
13G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft flour tortillas layered with shredded chicken, roasted green chiles, and a silky sauce of sour cream and cream cheese. Baked until bubbly, these creamy enchiladas freeze well for busy weeknights.
mainmexicancasserolechicken🥧 baking dish
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 soft taco flour tortillas
- 2 chicken breasts, (cooked and shredded)
- 2 (10.5-ounce) cans cream of chicken soup
- 2 (4-ounce) cans diced green chilis, (drained)
- 1 pint sour cream
- 4 ounces cream cheese, (softened)
- 4 cups Colby Jack cheese, (grated)
- salt and black pepper, (to taste)
At a glance
PER SERVING · TIME 70M
CAL 24%·PRO 46%
CARBS 31G25% OF CAL
0G FIBER2G SUGAR29G OTHER
FAT 28G53% OF CAL
13G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1024mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 296mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1024MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.