47 Ratings
  • 5 star values: 16
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a small bowl, mix together cheese soup and milk.

  • In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.

  • Bake for 30 minutes.

Nutrition Facts

343 calories; 9 g total fat; 50 mg cholesterol; 845 mg sodium. 39.8 g carbohydrates; 24 g protein; Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/13/2003
I've made this recipe over and over again and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actually came out the way I hoped. Thanks for a great recipe that will always be one of my favorites! Read More
(18)

Most helpful critical review

Rating: 2 stars
06/23/2003
Don't think I'll make this again. The filling was good but the cheese soup just doesn't do it for me. I think next time I'll just use shredded cheese and enchilada sauce for a more traditional dish. Read More
(5)
47 Ratings
  • 5 star values: 16
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
01/16/2004
Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices. Read More
(27)
Rating: 5 stars
07/13/2003
I've made this recipe over and over again and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actually came out the way I hoped. Thanks for a great recipe that will always be one of my favorites! Read More
(18)
Rating: 5 stars
06/23/2003
This recipe is so good...I used red enchilada sauce mixed with the cheese soup to pour over the top to add more flavor. I also doubled the recipe for company and it made a nice presentation with the olives on top! This is a keeper for sure! Read More
(17)
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Rating: 4 stars
08/10/2005
Not being a fan of using canned soups as sauces I didn't think this was going to work as well as it did. I sprinkled some shredded jalapeno jack cheese over the soup mix and browned it; gave it a little extra zest. Read More
(7)
Rating: 3 stars
06/23/2003
These were good but they didn't have as much flavor as other recipes. I will try a spicier salsa next time. Read More
(6)
Rating: 2 stars
06/23/2003
Don't think I'll make this again. The filling was good but the cheese soup just doesn't do it for me. I think next time I'll just use shredded cheese and enchilada sauce for a more traditional dish. Read More
(5)
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Rating: 4 stars
08/28/2005
Overall a great dish. I give it 3.5 stars for taste (good for kids grown-ups added hot sauce) but 5 stars for ease of assembly ingredients and quickness for when you have a screaming toddler hanging on your legs! Read More
(5)
Rating: 4 stars
06/23/2003
Quick and easy recipe. Will cook only 25 minutes next time. Read More
(4)
Rating: 4 stars
07/28/2004
Easy to make. I think next time I will add a little velveeta to the cheese sauce and add some more spices. Overall I thought it was pretty good. Read More
(4)