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


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
store-bought rotisserrie chicken
1 lb
pepperjack cheese
2 c
shredded mozzarella cheese

How to Make Chicken Enchiladas


  • 1Mix soup, sour cream, milk, chilies, and peppers in a saucepan over medium heat until well mixed.
  • 2In 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.
  • 3When 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.
  • 4Bake 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