Chicken enchiladas

Chicken Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

Carolyn Haas


I found this in an old magazine clipping I had saved - it sounds pretty yummy!

★★★★★ 1 vote
20 Min
50 Min


1 can(s)
condensed cream of chicken soup (can use less-sodium)
12 oz
mild green chile sauce
3/4 c
chopped cilantro
1/2 tsp
2 c
shredded cooked chicken (turkey, beef, or pork work, too!)
1 1/2 c
shredded mexican style cheese blend
1 1/4 c
thawed frozen corn
4 oz
chopped green chiles (small can)
corn tortillas, warmed
2 c
shredded lettuce
1 c
diced tomatoes
1 medium
hass avocado, diced
1/2 c
red onion, diced
sour cream to serve

How to Make Chicken enchiladas


  • 1Heat oven to 350ºF. Coat 13x9 baking dish with nonstick spray.
  • 2SAUCE: Mix together soup, 1/2 soup-can of water in bowl till smooth. Stir in salsa, 1/4 cup cilantro and cumin.
  • 3In another bowl, combine chicken, 3/4 cup each cheese blend and sauce from Step 2, corn chiles and remaining cilantro.
  • 4Working with 1 tortilla at a time, spoon a scant 1/3 cup chicken mixture down center. Roll up, seam side down in baking dish.
  • 5Pour remaining sauce over top, sprinkle with remaining cheese. Cover dish with non-stick foil.
  • 6Bake 30 minutes; uncover and bake 20 minutes longer until the sauce bubbles and cheese melts.
  • 7Serve with lettuce, tomato, avocado, onion and sour cream.

Printable Recipe Card

About Chicken enchiladas

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican