Recipe By Sheri Ferrell
Rating
Published Apr 21st
Prep 15m Cook 30m Additional - Ready In 45m
Servings 8 servings Calories 343.1

Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.

Recipe Ingredients

  • 1 (10.75 ounce) can condensed nacho cheese soup
  • ½ cup milk
  • 3 cups cooked, diced chicken meat
  • ½ cup salsa
  • 1 (4 ounce) can diced green chiles
  • 10 (8 inch) flour tortillas

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a small bowl, mix together cheese soup and milk.
  3. 3 In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
  4. 4 Bake for 30 minutes.

Nutrition Facts

  • Calories 343.1
  • Carbohydrate 39.8 g
  • Cholesterol 50.4 mg
  • Fat 9 g
  • Fiber 3.1 g
  • Protein 24 g
  • Saturated Fat 3 g
  • Sodium 845 mg
  • Sugar 2.3 g

Reviews

  1. Overall a great dish. I give it 3.5 stars for taste (good for kids grown-ups added hot sauce) but 5 stars for ease of assembly ingredients and quickness for when you have a screaming toddler hanging on your legs!
  2. Not being a fan of using canned soups as sauces I didn't think this was going to work as well as it did. I sprinkled some shredded jalapeno jack cheese over the soup mix and browned it; gave it a little extra zest.
  3. Easy to make. I think next time I will add a little velveeta to the cheese sauce and add some more spices. Overall I thought it was pretty good.
  4. Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices.
  5. I've made this recipe over and over again, and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actually came out the way I hoped. Thanks for a great recipe that will always be one of my favorites!
  6. These were good but they didn't have as much flavor as other recipes. I will try a spicier salsa next time.
  7. This recipe is so good...I used red enchilada sauce mixed with the cheese soup to pour over the top to add more flavor. I also doubled the recipe for company and it made a nice presentation with the olives on top! This is a keeper for sure!
  8. Don't think I'll make this again. The filling was good but the cheese soup just doesn't do it for me. I think next time I'll just use shredded cheese and enchilada sauce for a more traditional dish.

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