Easy Chicken Enchiladas Recipe - Allrecipes.com
Easy Chicken Enchiladas Recipe
  • READY IN 13+ hrs

Easy Chicken Enchiladas

Recipe by  

"Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice."

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Ingredients Edit and Save

Original recipe makes 6 enchiladas Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    13 hrs 5 mins


  1. Prepare a 13x9-inch baking dish with cooking spray.
  2. Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
  3. Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
  4. Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
  5. Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
  6. Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.
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Reviews More Reviews

Jan 16, 2015

There's nothing special about these, but they're good. I actually came across this recipe while trying to eat from my fridge, pantry and freezer. The only thing I didn't have on-hand was the cream of mushroom soup, so I made my own (2 Tbls butter; 1 large chopped mushroom; 3 Tblsp flour; 1 cup milk and 1 tsp chicken bouillon granules). For the green taco sauce, I used a 12 oz. jar of Herdez Tomatillo Verde sauce (the entire jar) and for the chicken, I actually had some sliced chicken meat that I just shredded in my food processor. I only mixed half of the sauce with the chicken, filled the tortillas, and then used the remaining half of the sauce on top. Served this with some rice and beans and pico de gallo on the side.

May 26, 2015

I liked this. I dont cook with canned soup much anymore, but this made for an easy sauce compared to my scratch recipe. I used Trader Joes Homemade tortillas, their 12 oz salsa verde, and sharp cheddar. I had 2 large chicken breasts, instead of 3, but it was 1 1/3 lbs. I sprinkled them lightly with garlic salt and onion powder and broiled them on a foil lined sheet. They were done in the time it took me to mix up the rest of the ingredients. I used all the ingredients, but the green chilis as the salsa verde already included them and was 12 oz. I covered and baked as suggested, but didnt do the second bake uncovered. I baked the after preparing instead of 12 hours later. I am glad, because the bottoms were already slightly soggy. That wouldnt have been good. I think these taste similar to the pulled chicken enchiladas at Chuys. They are a little salty, but not unexpected with the soup. I would make these again when wanting to save time. I recalculated the calories, as made above, and it came to 216 calories each.


3 Ratings

Mar 30, 2015

this was a family winner, easy to make and loved by all


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  • Calories
  • 610 kcal
  • 30%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 45.9 g
  • 92%
  • Sodium
  • 2303 mg
  • 92%

* Percent Daily Values are based on a 2,000 calorie diet.

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