Pantry Raid Enchiladas

Jun 05, 2023June 5, 20230 1

Pantry Raid Enchiladas recipe for a filling dinner

by The Chefin Mexican

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

531

Sugar

Fat

26g

Pantry Raid Enchiladas are a perfect meal for busy weeknights when you need a filling and flavorful dish that can be made quickly with ingredients that are probably already in your pantry. Using canned soup and enchilada sauce makes this recipe an easy one to modify with your own personal touch, such as adding fresh veggies or using homemade sauces. These enchiladas are a crowd-pleaser and are sure to satisfy even the pickiest eaters.

Instructions

1.	Preheat oven to 350°F (175°C)
2.	Cut chicken breasts into small pieces and cook in a skillet over medium heat until no longer pink.
3.	Add green chilies, cream of chicken soup, and sour cream to the skillet and mix until combined.
4.	Spoon chicken mixture evenly onto the center of each tortilla and roll up tightly.
5.	In a 9x13 inch baking dish, spread a small amount of enchilada sauce on the bottom.
6.	Place the filled tortillas seam side down in the dish.
7.	Pour the remaining enchilada sauce on top of the tortillas, and sprinkle with shredded cheese.
8.	Bake in the preheated oven for 15-20 minutes, or until cheese is melted and bubbly.

PROS

These enchiladas are quick and easy to make with simple ingredients that can be found in most pantries.

They are filling and flavorful, perfect for a weeknight dinner.

CONS

These enchiladas are not particularly healthy, as they are high in fat and calories.

They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While these enchiladas do provide some protein from the chicken, they are not particularly nutrient-dense.
Adding extra veggies, such as bell peppers, onions, or spinach, can increase the nutritional value of the dish.

	3 chicken breasts
	7 ounces green chilies
	1 can cream of chicken soup
	1/4 cup sour cream
	12 flour tortillas
	1 can red enchilada sauce
	1/2 cup shredded cheese