Cheesy Chicken Enchilada

Cheesy Chicken Enchilada Recipe

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Kelly Adkins


I got this super yummy easy recipe from a friend of mine. It was a big hit with my picky dad and husband. Definately a keeper! Enjoy!

★★★★★ 1 vote
3-6 (depends on how may each person eats)
30 Min
25 Min


chicken breast (i used boneless, skinless)
1 can(s)
cream of chicken soup
1/2 c
sour cream
2 Tbsp
heavy cream
8-16 oz
shredded cheese (i used cheddar and swiss, as i had those on hand)
1 1/2 c
salsa (i used mild)
1/2 can(s)
10-12 inch tortilla shells


1Boil chicken breast in water untill done. (I added salt, pepper, 1/2 cup chicken stock and fresh parsley just to add flavor to chicken) When done and cooled some shred
2In a bowl mix can of soup, sour cream, 1 cup cheese and 1/2-1 can Rotel mix (depending on how much of a kick you want them to have) once chicken cooled some add to mixture mixing evenly. I also added some fresh cilantro for taste
3Divide mixture up into 6 equal parts and place on tortilla roll up and place seam side down in a greased 9x13 pan
4Top with salsa and as much cheese as you desire. I add quite a bit because we all love cheese in my house. Bake uncovered for 20-30 minutes.
5I served with a side of black bean and rice

About Cheesy Chicken Enchilada

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