Easy Chicken & Cheese Enchiladas Recipe

Introduction

These easy chicken and cheese enchiladas combine creamy, cheesy filling with a flavorful sauce for a comforting meal. Perfect for busy weeknights, they come together quickly and taste like they’ve been slow-cooked for hours.

Ingredients

• 1 can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 cup picante salsa
• 2 teaspoons chili powder
• 2 cups cooked chicken
• 1/2 cup Monterey Jack cheese, shredded
• 6 6-inch flour tortillas
• 1 tomato, chopped
• 1 bunch scallion, sliced

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C).
2. Step 2: In a medium bowl, stir together the condensed cream of chicken soup, sour cream, picante salsa, and chili powder until well combined.
3. Step 3: In a large bowl, mix 1 cup of the soup mixture with the cooked chicken and Monterey Jack cheese.
4. Step 4: Divide the chicken mixture evenly among the flour tortillas.
5. Step 5: Roll up each tortilla tightly and place seam-side down in an 11×8-inch baking dish. Pour the remaining soup mixture over the rolled enchiladas and cover the dish.
6. Step 6: Bake for 40 minutes, or until the enchiladas are hot and bubbling.
7. Step 7: Remove from the oven and top with the chopped tomato and sliced scallions.
8. Step 8: Serve warm and enjoy!

Tips & Variations

• For extra spice, add chopped jalapeños to the chicken mixture or top with hot sauce before serving.
• Use rotisserie chicken for a quick shortcut.
• Swap Monterey Jack for cheddar or a Mexican blend cheese for a different flavor.
• Add black beans or corn to the filling to boost texture and nutrition.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350 degrees F until heated through, about 15-20 minutes. You can also microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them with the sauce, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of cream of chicken soup?

If you prefer, make a quick homemade creamy sauce using a roux with butter, flour, chicken broth, and a splash of milk or cream. This will make the dish fresher and reduce processed ingredients.

Easy Chicken & Cheese Enchiladas Recipe

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★★★★★

4.9 from 96 reviews

• Author: Ben
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Easy Chicken & Cheese Enchiladas recipe combines tender chicken, creamy cheese, and a zesty sauce wrapped in warm flour tortillas. Baked to perfection, these enchiladas are topped with fresh tomato and scallions for a deliciously satisfying meal that’s perfect for weeknights.

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Ingredients

Scale 1x2x3x

Sauce and Filling

• 1 can (10.5 oz) Condensed Cream of Chicken Soup
• 1/2 cup Sour Cream
• 1 cup Picante Salsa
• 2 teaspoons Chili Powder
• 2 cups Cooked Chicken, shredded or chopped
• 1/2 cup Monterey Jack Cheese, shredded

Other Ingredients

• 6 6-inch Flour Tortillas
• 1 Tomato, diced or sliced
• 1 bunch Scallion, chopped

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) to prepare for baking the enchiladas.
2. Prepare Sauce: In a medium bowl, combine the condensed cream of chicken soup, sour cream, picante salsa, and chili powder. Stir well until all ingredients are evenly mixed to create a creamy, flavorful sauce.
3. Mix Filling: In a large bowl, mix 1 cup of the prepared sauce mixture with the shredded chicken and Monterey Jack cheese until well combined.
4. Assemble Enchiladas: Divide the chicken mixture evenly among the six flour tortillas. Roll each tortilla tightly around the filling and place them seam-side down in an 11×8-inch baking dish to hold their shape.
5. Add Sauce and Cover: Pour the remaining sauce mixture evenly over the filled tortillas in the baking dish, then cover the dish with foil or a lid to retain moisture while baking.
6. Bake: Bake the enchiladas in the preheated oven for 40 minutes or until they are hot and bubbly, ensuring the flavors meld together beautifully.
7. Garnish: Remove the enchiladas from the oven and top with diced or sliced tomato and chopped scallions for freshness and extra flavor.
8. Serve: Serve the enchiladas warm and enjoy this comforting, cheesy chicken dish perfect for any meal.

Notes

• For a spicier version, add jalapeños or use a hotter salsa.
• Use cooked rotisserie chicken for convenience and added flavor.
• Monterey Jack cheese can be substituted with cheddar or a Mexican cheese blend.
• To save time, assemble the enchiladas ahead and refrigerate before baking.
• Serve with sour cream, guacamole, or extra salsa on the side.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Keywords: chicken enchiladas, easy enchiladas, baked enchiladas, Mexican chicken recipe, creamy chicken enchiladas