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Easy Chicken Enchiladas Recipe
Easy Chicken Enchiladas Recipe photo by Taste of Home

Easy Chicken Enchiladas Recipe

Publisher Photo
A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 8 servings

Ingredients

  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups chopped cooked chicken
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 10 flour tortillas (8 inches), warmed

Nutritional Facts

1 serving (1 each) equals 663 calories, 39 g fat (23 g saturated fat), 144 mg cholesterol, 1,160 mg sodium, 39 g carbohydrate, 1 g fiber, 35 g protein.

Directions

  1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
  2. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Easy Chicken Enchiladas in Country Woman January/February 2002, p33

Nutritional Facts

1 serving (1 each) equals 663 calories, 39 g fat (23 g saturated fat), 144 mg cholesterol, 1,160 mg sodium, 39 g carbohydrate, 1 g fiber, 35 g protein.

Reviews for Easy Chicken Enchiladas

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 11, 2014

I just made it last night and it was very good. It did take longer to prepare, but it was still worth it and good. I put some enchilada sauce over top with the cheese on top and that made it really moist and very good. It was a great recipe!!!

MY REVIEW
Reviewed Mar. 6, 2014

My family loved this recipe and so did my quilting group. I will be making it again by requests. I did make some changes for my families tastes but I it is basically the same recipe. It was very rich tastes with the cheeses and sour cream so I added a lot more chicken, I used the 7oz can of chopped chilies, and a 1/4 cup dried chopped onion pieces. I ended up making two casserole sdishes and only baked one for my family and the next day I baked the other for the ladies and topped with fresh shredded cheese. Many happy ladies and they all thought I slaved over a hot stove before the meeting. I thought next time I will cut down on time to prepare by buying a chicken cooked at the deli and use that. Great recipe. Thanks

MY REVIEW
Reviewed Mar. 22, 2013

Just made this 2 nights ago and we enjoyed it. I have to agree with several other reviews: it is on the bland, not spicy, side but that's good for us. We don't like hot spicey foods. And, it did take longer to prepare. Also, I had more filling than tortillas. I bought another package of 6" tortillas yesterday and will have the dish again tonight......if I can stop sneaking fingerfuls out of the bowl of leftover filling! I actually think the filling would be good spread on crackers. I'll make this again but will wait until I have more people.

MY REVIEW
Reviewed Jan. 11, 2013

First of all, this took a lot longer than 15 minutes to prepare. I found it pretty bland. My husband liked it, but our college-age son gave it a thumbs-down. I won't be making it again.

MY REVIEW
Reviewed Nov. 4, 2012

I have been making this recipe for years. The first time I made it, I thought it was a little bland, so now I add Sazon Goya with Culanto y Achiote (Coriander and Annato), a little of my favorite hot sauce and some Adobo. Oh, and I only use about a cup of sour cream. This makes it 100 time better and everyone in my family always asks for the recipe. I also cook the chicken in a skillet, with some Mexican seasonings and add the chillies once the chicken is cooked....make the sauce separate and add a few Tablespoons to the skillet. Then, spray the baking pan, spread a thin layer of the sauce on the bottom, fill the tortillas with chicken mixture, layer in the dish and top them with the remaining sauce and lots of cheese. I have also added black olives and green onions to the top....AMAZING!!!

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