Cheesy Chicken Enchiladas Recipe

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cheesy chicken enchiladas

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)


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.

About this Recipe

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