Easy Chicken Enchiladas
A simple, family-friendly chicken enchilada recipe made with shredded chicken, creamy sauce, and melted cheese. Easy to prepare and perfect for weeknight dinners.
Ingredients
- 2 cups cooked, shredded chicken canned works great
- 1/2 cup sour cream
- 1 (10.5 ounce.) can Cream of Chicken Soup
- 1 (4 ounce) can chopped green chilies
- 3 cups shredded cheese Fiesta Blend works well
- 10-12 soft flour tortillas
Instructions
How to:
- Preheat oven to 375°F. Lightly grease a baking dish.Warm chicken in a skillet over medium heat. Add cream of chicken soup, sour cream, and green chiles. Stir until heated through.Transfer mixture to a bowl. Stir in 1½ cups of the shredded cheese, reserving the rest.Spoon filling into tortillas, roll tightly, and place seam-side down in the prepared baking dish.Spread remaining sauce over enchiladas and top with remaining cheese.Bake until cheese is melted and bubbly, about 20–25 minutes.Serve with desired toppings such as lettuce, tomatoes, or sour cream.
- NotesCanned chicken may be used for convenienceSwap cheese blends based on preferenceThese enchiladas reheat well and are great for leftovers
