Easy Chicken Enchiladas


Easy Chicken Enchiladas

5 Min
27 Min

These everybody will love 'em Easy Chicken Enchiladas taste so good because we use only our own fresh ingredients, starting with flavorful cooked rotisserie chicken. They're a cinch to make ourselves, so why waste time and money ordering out?

What You'll Need

  • 2 cups chopped cooked rotisserie chicken
  • 2 cups sour cream
  • 1 (10-3/4-ounce) can cream of chicken soup, undiluted
  • 1 1/2 cup (6 ounces) shredded Monterey Jack cheese
  • 1 1/2 cup (6 ounces) shredded Colby-Jack cheese blend
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 2 tablespoons chopped onion
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 10 (10") corn tortillas
  • Vegetable oil
  • 1 cup (4 ounces) shredded Colby-Jack cheese blend
  • Salsa

What to Do

  1. Preheat oven to 350 degrees F. Combine first 9 ingredients in a large bowl; stir well, and set aside.
  2. Fry tortillas 1 at a time in 2 tablespoons oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain.
  3. Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 9- x 13-inch baking dish.
  4. Cover and bake 20 minutes.  Sprinkle with 1 cup cheese, and bake, uncovered, an additional 5 minutes.  Serve with salsa.


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Not bad. I served enchilada sauce on the side. I'm wondering if you could bake these in the sauce. Would they get soggy?


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