Chicken and Cheese Enchiladas Recipe

Name: Chicken and Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breasts, cooked and diced; 4 (10 3/4 ounce) cans cream of chicken soup; 1 (16 ounce) container sour cream; 1 -1 ½ cup salsa; 1 (8 ounce) package cream cheese, room temperature; 3 ½ cups shredded cheddar cheese; 1 12-2 teaspoons cumin; 1 small onion, diced and sauteed (optional); 1 (4 ounce) can diced green chilies; 10 (10 inch) flour tortillas

Servings: persons

6 chicken breasts, cooked and diced
4 (10 3/4 ounce) cans cream of chicken soup
1 (16 ounce) container sour cream
1 -1 ½ cup salsa
1 (8 ounce) package cream cheese, room temperature
3 ½ cups shredded cheddar cheese
1 12-2 teaspoons cumin
1 small onion, diced and sauteed (optional)
1 (4 ounce) can diced green chilies
10 (10 inch) flour tortillas

1
Mix all ingredients together except for 1/2 - 3/4 cup cheddar cheese, and the tortillas.
2
Fill up tortillas with filling, and roll, saving about 2 cups of filling for top.
3
In the bottom of a 9x13-inch pan, spread a little of the filling mixture around to keep the tortillas from sticking.
4
Place rolled tortillas into the baking dish and top with remaining filling.
5
Sprinkle on remaining cheese.
6
Bake at 350F for 1 hour, or until bubbly.

1953

kcal

Calories

Fat

206

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 chicken breasts, cooked and diced, 4 (10 3/4 ounce) cans cream of chicken soup, 1 (16 ounce) container sour cream, 1 -1 ½ cup salsa, and more.

Yes, Chicken and Cheese 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.

Chicken and Cheese Enchiladas

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