Cheesy Chicken Enchiladas

Kathy Austin


EVERYONE loves this recipe! I give it out all the time. You can also substitute ground beef for the chicken, but it's not as creamy good!

★★★★☆ 3 votes
45 Min
20 Min


3 lb
frozen boneless, skinless chicken breasts, thawed
flour tortillas
1 can(s)
green enchilada sauce
1 can(s)
red enchilada sauce (mild or hot)
1 can(s)
cheese soup (campbell's)
2 c
shredded mexican cheese


1Boil chicken until done...I season as if I was making chicken soup (freeze the broth for later use)
2Shred the chicken using a fork or put in food processor until shredded coarsely.
3Mix 1 can cheese soup and 1 can green enchilada sauce into shredded chicken.
4At this point if you LOVE cheese, add a handful of shredded cheese to mixture, mix well.
5Spray the largest casserole dish you have with Pam. I use an 11”x 15” dish, but you could split into 2 dishes if needed.
6Place 2-3 tablespoons of chicken mix into tortilla and roll up tightly like a burrito. Lay them side by side in dish, squishing as close together as possible.
7Once all are filled and rolled, pour red enchilada sauce over top, spread with spoon if necessary.
8Sprinkle shredded cheese over top to cover completely...the more the better!
9Place in 350 degree oven for 20 minutes or until cheese starts to brown.
10Serve with sour cream. Freezes well.

About this Recipe

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