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


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


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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos