Chicken Enchiladas Recipe

Terrific chicken enchiladas. The enchilada sauce and cream of chicken soup and the perfect topping to the rolled up tortillas stuffed with chicken, chilies and cheese.
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  • 2 cups chicken, cooked, diced
  • 1 onion, diced
  • 1 cup chopped green chilies
  • 1 cup sour cream
  • 3 cups shredded Monterrey Jack cheese, divided
  • 8 flour tortillas
  • 1 can enchilada sauce
  • 1 can cream of chicken soup
  • 1/2 cup water
15 mins
40 mins
Preheat oven to 350 degrees F. Grease a 9x13" pan.

Combine chicken, sour cream, onion, grean chilies and 1 cup cheese. Fill each tortilla with a little bit of this mixture. Roll up and arrange seam side down in prepared pan.

Cover with enchilada sauce.

Combine chicken soup, water and remaining cheese. Pour this mixture on top of the tortillas in the pan.

Bake 35-40 minutes.

Top with lettuce, sour cream or any other desired toppings.

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Chicken Enchiladas Recipe Reviews

chicken enchiladas 130

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mm mmm good User
Rating of 4 out of 5.0 stars
Reviewed By
"Great flavor. I made the mistake of making them in advance, so the bottoms got too mushy but I think if you baked them right away, that wouldn't be the case. I will do that next time."
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