Chicken Enchiladas

Megan Stewart


This is the original recipe. I have made alterations to make it my own, and it is fantastic! I have also used steak in place of the chicken, and the hubby loves it! See my alterations in the directions under notes!


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  • ·
    flour tortillas
  • 2-3
    chicken breasts, boneless and skinless
  • 1
    chicken bouillon cube
  • 1 can(s)
    cream of chicken soup
  • 1/2 c
    chicken broth, or water
  • 4 oz
    can sliced/diced green peppers
  • ·
    shredded cheese
  • ·
    pepper to season

How to Make Chicken Enchiladas


  1. Boil chicken breasts and bouillon cube. Shred chicken when cooked. Mix soup, broth, green peppers and pepper in a separate bowl. Spoon shredded chicken into tortillas and put soup mixture on top. Top with cheese. Roll up and place in a 9x13 sprayed with Pam until pan is full (about 5 tortillas). Pour remaining soup mixture on top, cover with cheese, Cover with foil and bake at 350 degrees for 15 min. Serve with sour cream, guacamole, and lettuce if desired.
  2. Notes: I boil the chicken in water, then let cool and shred. I do not use chicken broth or bouillon. I also omit the green peppers, and instead use a can of rotel original, with it inside. You can make it spicier with another version of rotel if you want. Do not drain the rotel, it takes the place of the broth to have the correct consistency.
    If making steak, cut thin strips against the grain of the meat, fry in just a little oil in a skillet until cooked through, then follow the directions as if rolling chicken inside the tortillas.

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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