Chicken and Cheese Enchiladas

Peggy J Shabazz


Easy as 1-2-3 recipe that I enjoy making for my family!


★★★★★ 1 vote

10 Min
40 Min


  • 1 can(s)
    (10 3/4 oz) condensed cream of chicken soup
  • 1 c
    sour cream
  • 1 1/2 c
    pace picante sauce or salsa of your choice
  • 2 tsp
    chilli powder
  • 2 c
    chopped cooked chicken
  • 1/2 c
    cooked rice
  • 1 c
    shredded monterey jack cheese
  • 6
    (6") flour totillas, warmed
  • 1 small
    tomato, chopped
  • 1
    green onion, sliced

How to Make Chicken and Cheese Enchiladas


  1. Stir soup, sour cream, picante sauce and chilli powder in medium bowl.
  2. Stir 1 cup soup mixture, chicken, cooked rice and cheese in large bowl.
  3. Divide chicken and rice mixture among tortillas. Roll up tortillas and place seam-side up in 13"x 9" shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
  4. Bake at 350 F. or until enchiladas are hot and bubbling. Top with tomato and green onion.

Printable Recipe Card

About Chicken and Cheese Enchiladas

Course/Dish: Chicken Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #cheese #enchiladas

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