Easy Chicken Enchiladas


A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.

Modified from: Easy Chicken Enchiladas

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40 min servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In a large bowl, combine 1/2 the cheese, chicken, sour cream, cream cheese, soup, chilies (in half of the mixture), onion powder, pepper and salt and hot sauce. Spoon about 1/2 cup off center on each tortilla; roll up. Put some enchilada sauce in bottom of pan. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Top with some red enchilada sauce to keep tortillas from drying out while baking.
  2. Cover and bake at 350 degrees F 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.


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