Chicken Enchiladas

Dianne Wells


These go fast!

pinch tips: Flour, Eggs & Breading Techniques




30 Min


30 Min


1 pkg
flour tortillas
2 c
shredded chicken
4 oz
cream cheese
2 c
shredded pepper jack cheese
1 can(s)
(small) chopped green chilies, drained
1 small
onion, diced and cooked until tender
1 can(s)
cream of chicken soup
4 oz
canned milk
4 oz
1 c
shredded cheddar cheese
1/2 tsp
ground cumin
1 tsp
1/2 tsp
jalapeno salt

Directions Step-By-Step

mix together shredded chicken, 2 oz cream cheese, 1 c pepper jack, chilies, onion, 1/4 of the can of cream of chicken soup, cumin, pepper and jalapeno salt. Divide mixture between the flour tortillas and roll up. Place seam side down in baking pan or casserole dish. Mix 2 oz. cream cheese, 1 c pepper jack cheese, remaining 3/4 can cream of chicken soup,, canned milk, water and 1 c shredded cheddar cheese, Pour evenly over enchiladas. Bake at 350 degrees for 30 min or hot and bubbly.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Hashtags: #Dish, #enchiladas, #main