Chicken Enchiladas (no cream of anything soup)

Alice C


LOL just a personal preference to stay away from cream soups in my enchiladas. Not that I'm a soup snob - I just try to avoid the extra preservatives and sodium. I hope you enjoy these. You can substitute the Monterey Jack for Mexican blend of cheeses.


★★★★☆ 1 vote

30 Min
20 Min


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  • 4
    chicken breasts, diced
  • 1 large
    onion, diced
  • 1 Tbsp
    vegetable oil
  • 1 small
    tin rotel tomatoes
  • 8 large
    flour tortillas
  • 1 1/2 c
    grated monterey jack cheese, divided
  • 1/2 c
  • 1/2 c
  • 1 large
    carton chicken broth (900gr)
  • 1 pkg
    taco seasoning, divided
  • 1 tsp
  • 1 c
    sour cream
  • 1 can(s)
    green chilies (4 oz)

How to Make Chicken Enchiladas (no cream of anything soup)


  1. Preheat oven to 400 F. Lightly spray a 9 x 13 dish with cooking spray. In a medium fry pan, cook chicken and onion together in oil until chicken is just done. Add rotel tomatoes and 1/2 pkg taco seasoning.
  2. Divide chicken mixture evenly between 8 tortillas. Add 1-1/2 tablespoons of cheese over chicken. Roll enchiladas and place seam side down in a 9 x 13 dish.
  3. In a separate sauce pan, melt butter. Stir in flour to make a roux. Stir and cook until bubbly. Add remaining 1/2 package of taco seasoning and cumin. Gradually whisk in chicken broth then bring to a boil, stirring frequently.
  4. Remove from heat. Stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with 3/4 cup cheese. Bake for 20 minutes until cheese is melted and sauce around the edges of the baking dish is bubbly.
  5. Note - this makes a lot of sauce. I put my 9 x 13 pan on a cookie sheet when baking.

Printable Recipe Card

About Chicken Enchiladas (no cream of anything soup)

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican

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