Easy Chicken Enchiladas Recipe
- 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
- 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.
1 each: 663 calories, 39g fat (23g saturated fat), 144mg cholesterol, 1160mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 35g protein.
Reviews for Easy Chicken Enchiladas
"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."
"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?"
"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."
"I leave out the onions and add 1/2cup salsa and then serve with more salsa, lettuce and chopped tomato!"
"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."
"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!"
"About to cook up some tonight. Can't wait. Looks easy and delilious."
"Loved them, will make them again."
"Very good. I loved it.. Will diffidently make it again!"
"It was good. Needs a little more "crunch" in my opinion, but then again, I'm not a fan of Mexican dishes. The family likes it."
"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 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"
"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."
"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."
"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!!!"
"I have made this dish for many carry-in dinners at work and at family functions. Each time multiple people ask for the receipe!"
"I have made this recipe quite a few times both for family and friends. It is delicious!"
"I use ground beef instead. Makes 12. My family's fvorite Sunday dinner!"
"REALLY bad for you! but REALLY tasty!!!!!!"
"We love these! So yummy! Every time we have them, we like them more! I've made them using canned chicken breast, too. It made about 15 enchiladas."