Cheesy Poblano Chicken Enchiladas

Cheesy Poblano Chicken Enchiladas

"Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve."
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45 m servings 233 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 541 mg
  • 22%

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. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
  2. Stir the remaining soup and the milk in a small bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
  4. Bake for 30 minutes or until the enchiladas are hot and bubbling.


  • Serving Suggestion: Top with chopped tomato, sliced green onion and fresh cilantro leaves.


Read all reviews 11
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Holy cow... First off if you haven't tried this soup, go fix you some for lunch. Best canned soup ever. I'm no "food snob"(there's enough of those in the world, don't you think?) so I have no tr...

this was very good the poblano sauce is sooo good!!! I only rated it though 4 stars because i think next time I am going to reduce the temp to 375 deg as my corn tortillas were too crisp on the ...

Love this recipe! Have tried it twice and loved it each time. The second time I added more cheese than the recipe called for (I'm a cheese lover).

So good

My teenagers loved this!! They ate the whole pan.

Biggest problem here is that my grocery store did not have the Creamy Poblano soup review is based on the substitution of Chicken Chili Black Bean I had to use. Not sure why the store...

Great base recipie to work with! I cooked my chicken in 1 can of chicken broth and 1 package of taco seasoning, then proceeded with this recipie. You can also add fresh poblanos and adjust the h...

Nothing bad to say! My whole family loved them!

Delicious, but please clarify if you are using corn or flour tortillas. Your recipe states "corn", but your photos indicate "flour". I am guessing you use flour tortillas because if you are onl...