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Easy Chicken Enchiladas

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


  • 3 cups shredded cheddar cheese, divided
  • 2 cups shredded Monterey Jack cheese
  • 2 cups chopped cooked chicken
  • 2 cups 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


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

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Average Rating:
  • Cindy
    Jan 4, 2018

    Next time I will read all of the reviews before I make anything!! These enchiladas were very disappointing. The bottom of the enchiladas were crispy and totally dry!! I followed the exact recipe. I thought it was odd it did not call for enchilada sauce on the bottom of the glass pan or on the top but I trusted the recipe! Also, this was not hot at all; luke warm due to a very heavy filling which was the only thing good about this. Adding sliced black olives as a garnish.

  • bstewart319
    Aug 7, 2016

    No comment left

  • dozer77
    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
    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
    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
    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
    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.

  • cota247
    Mar 2, 2016

    No comment left

  • eyeball4
    Mar 1, 2016

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

  • dzickuhr
    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.