Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 2 (10 ounce) cans enchilada sauce; 1 can cream of chicken soup; 1 cup monterey jack cheese (grated); 1 cup cheddar cheese (grated); green onion; black olives; 12 flour tortillas; 1 cup monterey jack cheese (grated); 1 cup cheddar cheese (grated)

Servings: persons

4 chicken breasts
2 (10 ounce) cans enchilada sauce
1 can cream of chicken soup
1 cup monterey jack cheese (grated)
1 cup cheddar cheese (grated)
green onion
black olives
12 flour tortillas
1 cup monterey jack cheese (grated)
1 cup cheddar cheese (grated)

1
Boil chicken, then cool and shred.
2
Set aside.
3
Combine enchilada sauce, cream of chicken soup, and one cup each monterey jack and cheddar.
4
Bring to a boil.
5
Add chicken.
6
Spoon chicken mixture into tortillas and roll.
7
Put into a 9x13 inch pan.
8
Pour remaining sauce over top of tortillas and top with 1 cup monterey jack and 1 cup cheddar.
9
Garnish with green onions and olives.
10
Bake at 350 F for 30 minutes.

1876

kcal

Calories

Fat

229

Carbs

120

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: 4 chicken breasts, 2 (10 ounce) cans enchilada sauce, 1 can cream of chicken soup, 1 cup monterey jack 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.

Chicken Enchiladas

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