Cheesy Chicken Enchiladas

1
Kathy Austin

By
@jkaustin02

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!

Rating:
★★★★☆ 3 votes
Comments:
Serves:
4-6
Prep:
45 Min
Cook:
20 Min

Ingredients

3 lb
frozen boneless, skinless chicken breasts, thawed
20
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

How to Make Cheesy Chicken Enchiladas

Step-by-Step

  • 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.

Printable Recipe Card

About Cheesy Chicken Enchiladas

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