Cheesy Chicken and Mushroom Enchiladas Recipe

Name: Cheesy Chicken and Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Chicken Breasts; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Paprika; 1/4 teaspoons Cayenne Pepper; 1/2 teaspoons Salt; 1 can (10 Oz. Size) Cream Of Mushroom Soup; 1 can Sliced Mushrooms, 4-6oz Can; 3 whole Green Onions, Sliced; 16 ounces, weight Sour Cream, Divided; 1 can (10 Oz. Size) Cream Of Chicken Soup; 1 can Diced Green Chilies, 6-8 Oz Can; 2 cups Grated Cheese, Divided (I Used Colby Jack And Cheddar); 12 whole Corn Tortillas

Servings: persons

3 whole Chicken Breasts
1/2 teaspoons Ground Cumin
1/2 teaspoons Paprika
1/4 teaspoons Cayenne Pepper
1/2 teaspoons Salt
1 can (10 Oz. Size) Cream Of Mushroom Soup
1 can Sliced Mushrooms, 4-6oz Can
3 whole Green Onions, Sliced
16 ounces, weight Sour Cream, Divided
1 can (10 Oz. Size) Cream Of Chicken Soup
1 can Diced Green Chilies, 6-8 Oz Can
2 cups Grated Cheese, Divided (I Used Colby Jack And Cheddar)
12 whole Corn Tortillas

1
Preheat oven to 375F.
2
Season chicken breasts on both sides with the cumin, paprika, cayenne and salt.
3
Cover and bake 30 minutes or until chicken is no longer pink and juices run clear.
4
Chop cooked chicken in bite size pieces.
5
While chicken cooks, place can of cream of mushroom soup, can of mushrooms, sliced green onions and 8 ounces of sour cream in a bowl.
6
Stir to combine.
7
In second bowl, stir together cream of chicken soup, green chilies, 8 ounces of sour cream, 1 cup of cheese and cooked chicken.
8
Smear a small amount of the mushroom mixture in bottom of a 9x13 pan so the tortillas wont stick.
9
Begin generously filling the corn tortillas with the chicken mixture and placing seam side down in pan.
10
Top the filled tortillas with rest of mushroom mixture and spread evenly over all of the tortillas.
11
Sprinkle remaining 1 cup of cheese over the top and cover with foil.
12
Cook for 30 minutes.

1071

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 whole Chicken Breasts, 1/2 teaspoons Ground Cumin, 1/2 teaspoons Paprika, 1/4 teaspoons Cayenne Pepper, and more.

Yes, Cheesy Chicken and Mushroom Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chicken and Mushroom Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions