Chicken and Cheese Enchiladas

Deborah Foust-Vick


Takes a few minutes to make...but it is soooo worth it!


★★★★★ 1 vote

20 Min
20 Min


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  • 3 c
    shredded chicken (i used chicken breast tenders)
  • 1 1/2 can(s)
    chicken broth
  • 3 pkg
    mexican blend shredded cheese
  • 1 c
    sour cream
  • 3 Tbsp
  • 1 pkg
    flour tortillas (10 count fajita or soft taco size)
  • 1 can(s)
    rotel tomatoes
  • 1 pkg
    fajita seasoning

How to Make Chicken and Cheese Enchiladas


  1. Cook chicken in pan with chicken broth and fajita seasoning.
  2. When chicken is cooked through, remove from pan and shred, set aside.
  3. Add flour to pan and whisk into chicken broth until thickened.
  4. Add sour cream and rotel and whisk together until creamy.
  5. Spray a glass casserole dish with cooking spray and preheat oven to 350 degrees.
  6. Fill tortillas in center with chicken and cheese, roll and place seam side down in casserole dish. You can fit 5 to a dish and I had to use two casserole dishes for all 10 tortillas.
  7. Pour the pan ingredients over the enchiladas and then top with remaining cheese until covered completely.
  8. Bake for 20 minutes until cheese is completely melted.
  9. Top with lettuce, sour cream, salsa or whatever else you desire and serve.

Printable Recipe Card

About Chicken and Cheese Enchiladas

Course/Dish: Chicken, Tacos & Burritos

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