Ingredients for Mom's Chicken Enchiladas
- White Corn Tortillas
- Chicken Breasts
- White Cheese
- 1 medium onion, chopped
- Green Chilies
- Cream Of Celery Soup
- Sour Cream
- Milk
- Celery
- Mushroom
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How to Make Mom's Chicken Enchiladas
- Preheat oven to 375°F (190°C).
- In a large skillet, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
- Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more.
- Add cooked chicken (or turkey) and 1 can of enchilada sauce to the skillet; heat through, stirring to combine.
- Lightly grease a 9x13 inch baking dish.
- Fill each tortilla with about 1/2 cup of the chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
- Pour remaining 1 can of enchilada sauce evenly over the enchiladas.
- Sprinkle generously with cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5-10 minutes before serving. Top with extra enchilada sauce and garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
52g
Carbs
8g