Recipes and Cooking Chicken Enchiladas 4.1 (96) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 40 mins Total Time: 1 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients ¼ cup slivered almonds ¼ cup chopped onion 2 tablespoon butter or margarine 1 4 ounce can diced green chile peppers, drained 1 3 ounce package cream cheese, softened 1 tablespoon milk ¼ teaspoon ground cumin 2 cup chopped cooked chicken or turkey 12 7 inch flour tortillas or 6-inch corn tortillas 1 10.75 ounce can reduced-fat condensed cream of chicken or cream of mushroom soup 1 8 ounce carton light dairy sour cream 1 cup milk ¾ cup shredded Monterey Jack or cheddar cheese (3 ounces) 2 tablespoon slivered almonds Directions 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. 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. Rate it Print Nutrition Facts (per serving) 538 Calories 30g Fat 38g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 538 % Daily Value * Total Fat 30g 38% Saturated Fat 13g 65% Cholesterol 100mg 33% Sodium 635mg 28% Total Carbohydrate 38g 14% Total Sugars 6g Protein 29g Vitamin C 7.1mg 36% Calcium 343.3mg 26% Iron 3.1mg 17% Potassium 424mg 9% Folate, total 32.3mcg Vitamin B-12 0.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.