Description
These Ultimate Quick & Easy Chicken Enchiladas are creamy, cheesy, and packed with flavor—perfect for busy weeknights.
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie recommended)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 can (4 oz) diced green chiles (optional)
- 8–10 flour tortillas
- 1 can (10 oz) red or green enchilada sauce
- 1–2 cups additional shredded cheese for topping
- Optional garnishes: cilantro, green onions, tomatoes, sour cream
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, cheddar, Monterey Jack, taco seasoning, and diced green chiles. Mix well until creamy.
- Spoon 2–3 tablespoons of the mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle with the remaining shredded cheese.
- Bake for 20–22 minutes or until hot, bubbly, and the cheese is fully melted.
- Garnish with cilantro, green onions, or sour cream before serving if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Chicken Enchiladas, Quick Dinner, Easy Recipe