Rating: 4 stars
95 Ratings
  • 5 star values: 61
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 7
  • 1 star values: 12

This is one of the most popular recipes for chicken enchiladas in our files. The easy dinner recipe produces wonderfully creamy enchiladas, thanks thanks to cream cheese and sour cream, but there's pleny of heat and spice, too, thanks to chile peppers and cumin.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
40 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

538 calories; fat 30g; cholesterol 100mg; saturated fat 13g; carbohydrates 38g; mono fat 10g; poly fat 3g; insoluble fiber 3g; sugars 6g; protein 29g; vitamin a 971.8IU; vitamin c 7.1mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 6.7mg; vitamin b6 0.3mg; folate 32.3mcg; vitamin b12 0.7mcg; sodium 635mg; potassium 424mg; calcium 343.3mg; iron 3.1mg.
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