Quick and Easy Enchiladas Recipe

Name: Quick and Easy Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (7 ounce) canchopped green chilies, drained; 2 cups sour cream; 12 corn tortillas (6 to 7 inch); 34 lb monterey jack cheese, shredded; 2 cups shredded chicken (cooked); lettuce; tomatoes; guacamole; jalapeno

Servings: persons

1
In a medium bowl, combine soup, chilies and sour cream.
2
Whisk to blend well.
3
Reserve 1 1/2 cups of mixture.
4
To remaining mixture add the shredded chicken.
5
Spoon 2 to 3 tablespoons at the end of each tortilla.
6
Sprinkle each with about 1 tablespoon cheese.
7
Roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.
8
Pour the reseve mixture over the enchiladas.
9
Sprinkle remaining cheese on top.
10
Cover the dish with wax paper.
11
Cook on Medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.

16228

kcal

Calories

1304

Fat

102

Carbs

1021

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 10 ingredients. The key ingredients include: 1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (7 ounce) canchopped green chilies, drained, 2 cups sour cream, 12 corn tortillas (6 to 7 inch), and more.

Yes, Quick and Easy 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!

Quick and Easy Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions