Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (5 oz.) cans chicken or turkey; 2 cans cream of chicken soup; small amount minced onion; 1 c. Cheddar cheese, grated; 1 c. Monterey Jack cheese, grated; 1 c. Velveeta cheese, grated; 1 (16 oz.) sour cream; 6 to 7 Tbsp. mild or medium picante sauce; 2 pkg. flour tortillas (10 medium or 12 smaller); 1 1/2 c. Cheddar cheese, grated; jalapeno juice with chopped and sliced jalapenos (optional)

Servings: persons

3 (5 oz.) cans chicken or turkey
2 cans cream of chicken soup
small amount minced onion
1 c. Cheddar cheese, grated
1 c. Monterey Jack cheese, grated
1 c. Velveeta cheese, grated
1 (16 oz.) sour cream
6 to 7 Tbsp. mild or medium picante sauce
2 pkg. flour tortillas (10 medium or 12 smaller)
1 1/2 c. Cheddar cheese, grated
jalapeno juice with chopped and sliced jalapenos (optional)

1
Spray two 9 x 13-inch pans with shortening/oil spray.
2
Mix chicken and soup.
3
In separate bowl, mix onion, 1 cup Cheddar cheese, Monterey Jack cheese, Velveeta cheese, sour cream and picante sauce.
4
Combine chicken and soup mixture with cheese mixture (may add jalapeno juice and chopped jalapenos).
5
Spoon some of mixture onto flour tortillas.
6
Roll up and place in pan(s).
7
Pour remaining mixture on top.
8
Add remaining 1 1/2 cups grated Cheddar cheese and jalapeno slices on top to garnish.
9
Bake at 400u00b0 for 30 minutes (foil covered or lid).
10
Remove foil or lid and bake an additional 10 minutes.

1951

kcal

Calories

106

Fat

Carbs

164

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 11 ingredients. The key ingredients include: 3 (5 oz.) cans chicken or turkey, 2 cans cream of chicken soup, small amount minced onion, 1 c. Cheddar cheese, grated, and more.

Yes, Chicken 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!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions