cheesy chicken enchiladas

Cheesy Chicken Enchiladas Recipe

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Summer Lambert


Family favorite. I have also taken the filling and put it in the crock pot made a dip for chips or served it with tortillas on the side. Can be served with or without the enchilada sauce. Tried it with my kindergarten students and they liked it.

★★★★★ 1 vote
1 Hr
1 Hr


3 large
chicken breasts, cooked and shredded
3 can(s)
condensed cream of chicken soup
2 c
cheddar cheese, shredded
1 1/2 c
monterey jack cheese, shredded
1 c
sour cream
1 can(s)
chopped green chillies
1 medium
onion, chopped
1/2 tsp
salt and pepper


1 pkg
burrito size tortillas (8 pk)
1 Lg can(s)
enchilada sauce, green or red (your preference)

How to Make cheesy chicken enchiladas


  • 1If you want to make this into a dip for tortilla chips, then take top ingredients and put it in crock pot until all cheese is melted.
  • 2Preheat oven to 375. If making enchiladas, spread some filling to cover bottom of 9 x 13 casserole dish cover with 1/2 cup of enchilada sauce. Fill tortillas with filling and line up in casserole dish. Cover with remaining enchilada sauce. Bake for hour covered with aluminum foil.
  • 3Wait for at least 15 mins before serving because extremely hot.
  • 4some serving options: Extra cheese sprinkled on top.
    Salsa, extra enchilada sauce, guacamole, side of rice and beans.

Printable Recipe Card

About cheesy chicken enchiladas

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtags: #cheese, #pot, #crock