Chicken enchiladas

Chicken Enchiladas Recipe

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Carolyn Haas


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


★★★★★ 2 votes

20 Min
50 Min


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  • 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)
  • 12
    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


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

Printable Recipe Card

About Chicken enchiladas

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

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