Real Recipes From Real Home Cooks ®

chicken enchiladas

(1 rating)
Recipe by
Nicole Schafer
Rochester, MN

A recipe from a family friend... I've been making this since before I knew how to make anything else! Hope you enjoy it as much as my husband and I do.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 35 Min

Ingredients For chicken enchiladas

  • 1 can
    cream of chicken soup (large can)
  • 24 oz
    sour cream
  • 1/4 c
    milk
  • 2 can
    diced green chilies
  • 1 Tbsp
    diced jalepenos
  • 1
    store-bought rotisserrie chicken
  • 1 lb
    pepperjack cheese
  • 2 c
    shredded mozzarella cheese

How To Make chicken enchiladas

  • 1
    Mix soup, sour cream, milk, chilies, and peppers in a saucepan over medium heat until well mixed.
  • 2
    In a 9x13 baking dish, put a thin layer of the sauce, just enough to cover the bottom of the dish. In each tortilla, shredded chicken, pepperjack cheese, 2 tbs of sauce. Lay them side by side in the pan. Fit them together as tight as possible so they don't unroll on their own.
  • 3
    When you have fit as many rolls into the baking dish as humanly possible, pour the remaining sauce over everything. Finish it off with the entire 2 cups of mozzarella cheese.
  • 4
    Bake at 350 for 30-35 minutes. The sure sign will be bubbly cheese and nice and brown on top. YUMMY.

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