Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 12 flour tortillas; 2 cups shredded white meat chicken; 3 ounces cream cheese; 1/4 of an onion; 1 (10 3/4 ounce) can cream of chicken soup; 1 (4 ounce) can chopped green chilies; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1 cup sour cream; 1/2 cup milk; 1 cup monterey jack cheese

Servings: persons

12 flour tortillas
2 cups shredded white meat chicken
3 ounces cream cheese
1/4 of an onion
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
1 cup monterey jack cheese

1
Preheat oven to 350 degrees.
2
Combine chicken, cream cheese and onion.
3
Wrap chicken mixture into about 12 warmed tortillas.
4
Lay the enchiladas in a rectangle pan.
5
Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
6
Pour soup mixture over enchiladas.
7
Cover with foil and bake for 30 minutes.
8
Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 12 flour tortillas, 2 cups shredded white meat chicken, 3 ounces cream cheese, 1/4 of an onion, 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.

Chicken Enchiladas

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