Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Mexican
Ingredients: 283 grams can condensed cream of chicken soup, undiluted; 710 milliliters cubed cooked chicken; 425 grams can enchilada sauce; 10 8-inchs flour tortillas (8 inches), warmed; 59 milliliters sliced green onions; 10 servings Shredded lettuce, optional; 59 milliliters sliced ripe olives; 454 grams can refried beans; 340 grams cups shredded cheddar cheese, divided; 227 grams cup sour cream

The recipe Chicken Enchiladas could satisfy your Mexican craving in approximately 50 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 519 calories, 27g of protein, and 27g of fat each. Only If you have condensed cream of chicken soup, green onions, olives, and a few other ingredients on hand, you can make it. It works well as a main course.

Instructions

Spread about 2 tablespoons of beans on each tortilla.

Ingredients you will need

Tortilla

Spread

Beans

Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.

Ingredients you will need

Sour Cream

Tortilla

Whole Chicken

Cheese

Soup

Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

Ingredients you will need

Roll

Equipment you will use

Baking Pan

Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.

Ingredients you will need

Enchilada Sauce

Cheese

Olives

Onion

Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.

Ingredients you will need

Lettuce

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

283grams

can condensed cream of chicken soup, undiluted 710milliliters

cubed cooked chicken 425grams

can enchilada sauce 108-inchs

flour tortillas (8 inches), warmed 59milliliters

sliced green onions 10servings

Shredded lettuce, optional 59milliliters

sliced ripe olives 454grams

can refried beans 340grams

cups shredded cheddar cheese, divided 227grams

cup sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.