Chicken Enchiladas

Chicken Enchiladas Recipe

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Penny Bateman


Got this recipe many years ago from a girl I worked with. Try it, you will definitely like it IF you LOVE Enchiladas!

★★★★★ 1 vote
10 or more
1 Hr
45 Min


4 - 5 large
chicken breast filets
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 c
sour cream
1 large
onion chopped
1 large
bell pepper - chopped
3 c
monterey jack cheese
4 - 5 Tbsp
chili powder
3 - 4 Tbsp
garlic powder
25 small
corn tortillas


1Boil Chicken breasts in pot approx. 35 -40 mins. Or until done. When done, cool in frig or freezer, until you can touch.
2Soften tortillas in hot oil in shallow pan, one at a time, draining on paper towels
3Saute onion and bell pepper in hot oil till soft, 10 mins. Or so.
4Mix onion, bell pepper, crm.of mushroom, crm.of chicken, sour cream , garlic and chili powder in large bowl.
5Shread or chop chicken and add to bowl.
6Fill tortillas with approx. 3 T. chicken filling and approx. 1 T. of cheese, roll and place in a greased or sprayed 9 x 11 glass baking dish. Usually makes more than will fit in dish, use another dish.
7Cover all enchiladas in pan(s) completely with left over chicken filling (should be approx 2 cups left), and remainder of cheese.
8Cover with Foil and Bake at 375 degrees for 45 minutes

About Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtag: #enchiladas