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

Easy Chicken Enchiladas Recipe

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4.5 21
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A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. —Cheryl Pomrenke, Coffeyville, Kansas
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 10 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
  • Pico de gallo, optional

Nutritional Facts

1 serving (1 each) equals 663 calories, 39 g fat (23 g saturated fat), 144 mg cholesterol, 1160 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 13x9-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. If desired, serve with pico de gallo. Yield: 10 servings.
Originally published as Easy Chicken Enchiladas in Country Woman January/February 2002, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Easy Chicken Enchiladas

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 31, 2016

"Pretty good but they looked like they'd be dry so I poured some salsa on top before baking. Gave them more flavor. Also added siracha to chicken mixture for more of a kick. Cooked for 25-30 minutes. Might use half the soup/sour cream next time and more chicken"

MY REVIEW
Reviewed Mar. 23, 2016

"My family really enjoyed these enchiladas. I used green onion instead of regular onions because it makes the dish look prettier. I also baked these a little bit longer in the oven to make sure it was hot enough in the center. Great dish."

MY REVIEW
Reviewed Mar. 1, 2016

"I leave out the onions and add 1/2cup salsa and then serve with more salsa, lettuce and chopped tomato!"

MY REVIEW
Reviewed Jan. 13, 2016

"These had a good flavor but when I eat Mexican food I expect heat or at least a hot dish. There was no need to cool these because they were not hot to eat. It was more of lukewarm temperature when served immediately. The one reason for this is due to the coldness of the sour cream. I did make chicken strips and laid them on the tortilla and then added the mixture on top of that. This allows the chicken to be spread evenly and I like bigger chunks of chicken in my Mexican Enchiladas."

MY REVIEW
Reviewed Apr. 27, 2015

"I made this for company and everybody loved it. I used green onions instead of regular onions, and thought they added a nice touch. Also, I got 16 enchiladas out of this recipe. Great recipe!"

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