Chicken Enchiladas

Chicken Enchiladas Recipe

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Nicole Schafer


A recipe from a family friend... I've been making this since before I knew how to make anything else! Hope you enjoy it as much as my husband and I do.


★★★★★ 1 vote

20 Min
35 Min


Add to Grocery List

  • 1 can(s)
    cream of chicken soup (large can)
  • 24 oz
    sour cream
  • 1/4 c
  • 2 can(s)
    diced green chilies
  • 1 Tbsp
    diced jalepenos
  • 1
    store-bought rotisserrie chicken
  • 1 lb
    pepperjack cheese
  • 2 c
    shredded mozzarella cheese

How to Make Chicken Enchiladas


  1. Mix soup, sour cream, milk, chilies, and peppers in a saucepan over medium heat until well mixed.
  2. In a 9x13 baking dish, put a thin layer of the sauce, just enough to cover the bottom of the dish. In each tortilla, shredded chicken, pepperjack cheese, 2 tbs of sauce. Lay them side by side in the pan. Fit them together as tight as possible so they don't unroll on their own.
  3. When you have fit as many rolls into the baking dish as humanly possible, pour the remaining sauce over everything. Finish it off with the entire 2 cups of mozzarella cheese.
  4. Bake at 350 for 30-35 minutes. The sure sign will be bubbly cheese and nice and brown on top. YUMMY.

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy

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