cheesy chicken enchiladas

★★★★☆ 3 Reviews
jkaustin02 avatar
By Kathy Austin
from Katy, TX

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 Reviews
serves 4-6
prep time 45 Min
cook time 20 Min

Ingredients For cheesy chicken enchiladas

  • 3 lb
    frozen boneless, skinless chicken breasts, thawed
  • 20
    flour tortillas
  • 1 can
    green enchilada sauce
  • 1 can
    red enchilada sauce (mild or hot)
  • 1 can
    cheese soup (campbell's)
  • 2 c
    shredded mexican cheese

How To Make cheesy chicken enchiladas

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

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