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Chicken Enchiladas

Makes: 6 servings
Prep 30 mins Bake 350°F 40 mins
Chicken Enchiladas
Ingredients
  • 1/4  cup  slivered almonds
  • 1/4  cup  chopped onion
  • 2  tablespoons  butter or margarine
  • 1 4  ounce can  diced green chile peppers, drained
  • 1 3  ounce package  cream cheese, softened
  • 1  tablespoon  milk
  • 1/4  teaspoon  ground cumin
  • 2  cups  chopped cooked chicken or turkey
  • 12 7  inches  flour tortillas or 6-inch corn tortillas
  • 1 10 3/4 ounce can  reduced-fat condensed cream of chicken or cream of mushroom soup
  • 1 8  ounce carton  light dairy sour cream
  • 1  cup  milk
  • 3/4  cup  shredded Monterey Jack or cheddar cheese (3 ounces)
  • 2  tablespoons  slivered almonds
Directions

1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.

2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.

3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.

Nutrition Facts (Chicken Enchiladas)
  • Servings Per Recipe 6,
  • cal. (kcal) 538,
  • Fat, total (g) 30,
  • chol. (mg) 100,
  • sat. fat (g) 13,
  • carb. (g) 38,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 29,
  • vit. A (RE) 0,
  • vit. A (IU) 972,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 635,
  • Potassium (mg) 424,
  • calcium (mg) 343,
  • iron (mg) 3,
  • Starch () 3,
  • Lean Meat () 3,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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