Cheesey Chicken Enchiladas

Cheesey Chicken Enchiladas Recipe

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Desiree Wilmoth


These are not true enchiladas. My family does not like the sauce in real ones, but this is what they call them. This is very filling meal. I take to family parties and always come home with an empty dish.

★★★★★ 2 votes
25 Min
45 Min


2 lb
chicken breast halves, skinless and boneless
3 c
cheddar cheese, shredded
2 pkg
taco seasoning mix
tortillas, flour
green onions
1 can(s)
black olives
sour cream
nacho cheese
tortilla chips, baked

How to Make Cheesey Chicken Enchiladas


  • 1Preheat oven 350 degrees F, grease 13x9 pan
  • 2Dice chicken breasts and cook in frying pan
  • 3When chicken is done add taco season as per packet directions. Simmer for 5 minutes
  • 4Take 1 flour tortilla, put some shredded cheese across the tortilla then add chicken. (I use a large serving spoon, but amount of chicken is up to you.) Then roll and place in pan with seam side down.
  • 5Repeat til all chicken is done. Might need another pan.
  • 6Poor the sauce from the chicken over the top of the rolled tortillas and top with remaining shredded cheese.
  • 7Cover with foil and back for 30 mintues. Then bake for 15 minutes uncovered.
  • 8While baking dice tomatoes, slice olives and green onions (using stalk and all), and warm nacho cheese.
  • 9When done cut each enchilada in half and plate one half in center of plate and other half leaning with cut side up.
  • 10Around enchilada place tortilla chips. Top with tomatoes, olives, green onions and drizzle nacho cheese over the top. Add dollop of sour cream and add a few green onions for decorations.

Printable Recipe Card

About Cheesey Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy