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

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4.5 24 38
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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


  • 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 each: 663 calories, 39g fat (23g saturated fat), 144mg cholesterol, 1160mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 35g protein.


  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.

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dozer77 User ID: 5241414 251930
Reviewed Jul. 27, 2016

"These are the best. So easy to make and throw together especially with a rotisserie chicken.I did freeze half since there is only two of us and the part I froze came out as good as the first batch..We have ours with Salsa."

StacieFaulk User ID: 8875598 249114
Reviewed Jun. 5, 2016

"My husband and I really enjoyed this, we shredded the chicken and used a second can of cream of chicken soup. We made a really quick enchilada sauce and poured it on top. We served it with a pico de gallo. It was amazing and we didn't have a problem with dry chicken either!"

treybug99 User ID: 6718311 247917
Reviewed May. 6, 2016

"Enjoyed the enchiladas very much. Agree with comments below regarding the dryness. The only problem is trying to cut the recipe down as shown is way too much for two people. Is it possible to cook and freeze or prepare and freeze a portion of the recipe?"

Vchasse522 User ID: 8821734 246383
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"

hchambers User ID: 7140928 245866
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."

eyeball4 User ID: 2602555 244741
Reviewed Mar. 1, 2016

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

dzickuhr User ID: 8680782 241684
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."

Itchykoo User ID: 2625120 225535
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!"

teresahickson User ID: 8329820 224557
Reviewed Apr. 9, 2015

"About to cook up some tonight. Can't wait. Looks easy and delilious."

MY REVIEW User ID: 3864962 216514
Reviewed Dec. 31, 2014

"Loved them, will make them again."

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