Chicken Enchiladas

57 g
59 g
57 g
Total Fat
30 min
Prep Time
45 min
Cook Time


  • 2 cups (16 ounces) sour cream
  • 2 (10¾-ounce) cans cream of chicken soup
  • 2 (4-ounce) cans diced green chiles
  • 4 cups cooked cubed chicken
  • 10 medium flour tortillas
  • 4 cups shredded Colby-Jack cheese
  • Sliced green onions and/or chopped cilantro

Nutrition Facts

per serving

Calories: 963
Protein: 57 g
Carbohydrate: 59 g
Fiber: 2 g
Total Fat: 57 g
Saturated fat: 31 g
Cholesterol: 107 mg
Calcium: 70% DV
Sodium: 2326 mg


In a large bowl, combine sour cream, soup and chiles. Spray 9x13-inch baking dish with cooking spray. Spread ½ cup sauce in dish. Stir chicken into remaining sauce. Fill tortilla with about ¾ cup of chicken mixture. Add sprinkle of cheese. Wrap and place in dish. Continue with remaining tortillas. Cover enchiladas with remainder of cheese. Cover loosely with foil; bake for 30 minutes at 350°F. Remove foil and bake 15 minutes more. Garnish with green onions or cilantro.