Chicken Enchiladas

Chicken Enchiladas Recipe

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chicken breast halves, skinless and boneless
16 oz
tomatoes, chopped
10 oz
cream of chicken soup
4 oz
green chile peppers, chopped
1 c
chopped onion
2 c
shredded cheddar cheese
1 tsp
1/2 tsp
garlic powder
corn tortillas

How to Make Chicken Enchiladas


  • 1Cover chicken with water and simmer for 30 minutes.
  • 2Cool, bone, and cut into strips, set aside.
  • 3Mix tomatoes, soup, chiles, cumin and garlic powder.
  • 4Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 tablespoons of mixture and 1 tablespoon of cheese.
  • 5Roll up and place seam side down in baking
  • 6After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
  • 7Bake at 350 until cheese is melted (about 20 minutes).

Printable Recipe Card

About Chicken Enchiladas

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