Easy, Peasy Cheesy Chicken Enchiladas

Easy, Peasy Cheesy Chicken Enchiladas Recipe

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Linda Stevens


My daughter gave me this recipe and if you are a cheese lover these are the type for you!


★★★★★ 1 vote

15 Min
45 Min


  • 1
    rotisserie chicken, deboned
  • 1 can(s)
    tomatoes and chilies, diced (rotel)
  • 1 can(s)
    fiesta nacho cheese soup
  • 1 can(s)
    cream of chicken soup
  • 12 medium
    flour tortillas
  • 2 c
    mexican blend shredded cheese

How to Make Easy, Peasy Cheesy Chicken Enchiladas


  1. Rape your rotisserie chicken of it's skin and bones. Break up your white and dark meat into bite size pieces in a large bowl.
  2. Add the soups, and diced tomatoes to your chicken and stir thoroughly.
  3. Lay out 10-15 corn or flour tortilla on your clean counter top and place an ice cream scoop size of mixture onto each.
  4. Roll up and place seam side down in sprayed cake pan.
  5. I make 12-15 of these placing 6 or 7 in each of two smaller rectangular cake pans. You can load of a larger cake pan with all, if you prefer.
  6. There will be enough leftover mixture to put some on top of each pan of tortillas. If not, you could also cover each with some enchilada sauce. I then sprinkle with shredded cheese using whatever I have, but shredded mexican mixture tastes best!
  7. Cover with foil and bake in a 350 oven for about 45 minutes. Serve warm with chips, salsa, guacamole and sour cream if you like.

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