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Easy Chicken Enchiladas


"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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13 h 5 m servings 610 cals
Original recipe yields 3 servings (6 enchiladas)


  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 45.9 g
  • 92%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 2303 mg
  • 92%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 6
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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 cre...

Put it in oven right away, still came out great. Took it to my cooking teacher and got an 98% with no changes to the recipe. She said I could've got a 100 if I put more cheese

I used 2 tsp Mexican spice instead of canned chilies; added 1 small can of mushrooms and 1 small can of spinach then covered casserole with a can of red enchilada sauce before putting cheese on ...

Family loved it! I obviously added black olives to half because I’m a fan and my husband and son are not. I also added a can of diced tomato and I shredded the chicken (using the mixer/beater me...

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 ...

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