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Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas Recipe

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 YIELD: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

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.

Nutritional Facts

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

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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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?"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

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

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

MY REVIEW
astarzynski@new.rr.com User ID: 3864962 216514
Reviewed Dec. 31, 2014

"Loved them, will make them again."

MY REVIEW
nll840457436 User ID: 8136066 213830
Reviewed Dec. 2, 2014

"Very good. I loved it.. Will diffidently make it again!"

MY REVIEW
tweetygrl User ID: 7071651 83519
Reviewed Sep. 6, 2014

"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."

MY REVIEW
Grace7494 User ID: 7880202 120949
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
cathe59 User ID: 1085221 91435
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
newrecipejunkie User ID: 876567 53252
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
doreensanzone User ID: 1270959 83455
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
KRJ1382 User ID: 6612903 91433
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!!!"

MY REVIEW
karlajsam User ID: 6559493 130656
Reviewed Mar. 5, 2012

"I have made this dish for many carry-in dinners at work and at family functions. Each time multiple people ask for the receipe!"

MY REVIEW
megnicholl User ID: 1451008 91431
Reviewed Nov. 21, 2011

"I have made this recipe quite a few times both for family and friends. It is delicious!"

MY REVIEW
jensen427 User ID: 5826614 42177
Reviewed Jun. 15, 2011

"gross. tasted like chicken casserole in a tortilla. furthest thing from mexican if you are looking for authentic."

MY REVIEW
polywogmom User ID: 5177843 42176
Reviewed May. 2, 2011

"These were great and we loved them. Only thing different I added the second time I made them was another can of Cream of chicken soup and a cup of sour cream. I added this to the top of the enchiladas before baking to keep them from drying out. Then added the final cheese. Yumm."

MY REVIEW
tinker159357 User ID: 4276839 42173
Reviewed Oct. 20, 2010

"I use ground beef instead. Makes 12. My family's fvorite Sunday dinner!"

MY REVIEW
j_eavou User ID: 3311243 120948
Reviewed Mar. 30, 2010

"REALLY bad for you! but REALLY tasty!!!!!!"

MY REVIEW
mommyto3boys User ID: 4334632 33762
Reviewed Oct. 18, 2009

"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."

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Wine Pairings

Sweet White Wine

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