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


  • 1Cook chicken in pan with chicken broth and fajita seasoning.
  • 2When chicken is cooked through, remove from pan and shred, set aside.
  • 3Add flour to pan and whisk into chicken broth until thickened.
  • 4Add sour cream and rotel and whisk together until creamy.
  • 5Spray a glass casserole dish with cooking spray and preheat oven to 350 degrees.
  • 6Fill 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.
  • 7Pour the pan ingredients over the enchiladas and then top with remaining cheese until covered completely.
  • 8Bake for 20 minutes until cheese is completely melted.
  • 9Top 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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