Name: Easy Chicken & Cheese Enchiladas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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; 6 6-inch Flour Tortillas; 1 Tomato, diced or sliced; 1 bunch Scallion, chopped

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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.

A clear glass rectangular baking dish filled with three layers of baked enchiladas. The bottom layer shows soft tortillas wrapped with a textured filling. The middle layer is covered with melted, creamy white cheese that looks gooey and smooth. On top, there are small bright red tomato pieces and green chopped scallions scattered evenly, adding fresh color. A woman's hand with a metal spatula is lifting one enchilada slightly from the right side of the dish. The dish sits on a wooden surface with blurred red tomatoes and a small glass bowl in the background, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350 degrees F (180 degrees C).
Step 2: In a medium bowl, stir together the condensed cream of chicken soup, sour cream, picante salsa, and chili powder until well combined.
Step 3: In a large bowl, mix 1 cup of the soup mixture with the cooked chicken and Monterey Jack cheese.
Step 4: Divide the chicken mixture evenly among the flour tortillas.
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.
Step 6: Bake for 40 minutes, or until the enchiladas are hot and bubbling.
Step 7: Remove from the oven and top with the chopped tomato and sliced scallions.
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

The image shows a clear glass baking dish filled with a baked dish that has two visible layers. The bottom layer appears to be a mixture of cooked ingredients with a brownish tone, possibly shredded meat or beans. The top layer is covered with melted white cheese, spread evenly, bubbling slightly on the edges. On top of the cheese, there are small pieces of bright red diced tomatoes and chopped green onions scattered all over. A silver serving spoon held by a woman's hand is scooping a portion, lifting the soft, creamy cheese layer. The dish is placed on a white marbled surface, and there are red tomatoes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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.