Easy Chicken Enchiladas

Name: Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 cups shredded Cheddar cheese, divided; 2 cups shredded Monterey Jack cheese; 2 cups chopped cooked chicken; 2 cups sour cream; 1 (10.75 ounce) can condensed cream of chicken soup, undiluted; 1 (4 ounce) can chopped green chilies; 2 tablespoons finely chopped onion; ¼ teaspoon pepper; ⅛ teaspoon salt; 10 (8 inch) flour tortillas, warmed

Rating: 4.5 stars

393 Reviews

A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.

By Allrecipes Member

Gallery

Recipe Summary test

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.

Advertisement
Step 2
Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts

Per Serving:

739 calories; protein 37.6g; carbohydrates 41.1g; fat 46.9g; cholesterol 134.1mg; sodium 1262.1mg. Full Nutrition

Reviews (393)

Read More Reviews

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jillian

01/20/2009

These are delicious!!!! I used Mexican blend cheese and green onion. I also added about 1/4 cup of chunky salsa. I used burrito size flour tortillas and topped it off with red enchilada sauce before baking. All that was left to do was melt the cheese on top sprinkle with the chopped greens from the green onion and they looked like something that came out of a Mexican restaurant. Serve with a side of Spanish rice and you have a great meal in no time at all! Read More

Helpful

(272)

riverrose05

02/29/2008

Wow! These turned out great! I loved them, I used less sour cream and added cilantro b/c everything tastes better with cilantro and more cheese, of course. I am usually very critical when it comes to recipes...this one was fantastic! I will make this again. Read More

Helpful

(108)

Mommy2one

01/21/2008

Great Recipe...tried it last night and my husband loved them. His exact words were "these are so delicious and definitely are restaurant quality". I took the advice of another reviewer and topped them with red enchilada sauce and I reduced the cheese by half and they turned out perfect. Thanks! Read More

Helpful

(100)

CARBIL

12/10/2006

Excellent and easy! The only thing I added was green enchilada sauce over the top while it baked and it turned out wonderful. Thanks! Read More

Helpful

(55)

ChefNan

11/11/2006

I cooked the onion and chicken in butter and a little chicken broth. In the same pan I added some cream cheese and the shredded cheeses etc. I added some cumin and cilantro. I did this to make my own sauce instead of using canned soup. I also poured some red enchilada sauce over the top then cheese. Read More

Helpful

(51)

TaraAnne

05/05/2007

Wow.. this is really super yummy! I made the recipe exactly to specs EXCEPT I used shredded Mexican blend cheese for all the cheese, which was fine. I think if I were making it for just me and my husband I MIGHT use more chilis, or maybe hotter chilis (I bought the "mild") but since I'm also feeding a 7 year old that is out of the question. These are EXTREMELY filling... even my husband could only put away 2 ... so I have another full meal for another night! I made Mexican rice as a side which NOBODY ate ... these are a meal in themselves!!! Thanks Cheryl! Read More

Helpful

(38)

SunnyByrd

02/13/2008

This is a really good basic recipe. I added green onion and chopped black olives ('cuz I had them) to the filling. I served the enchiladas on a plate of green chili sauce (spiked w/ red pepper flakes for heat), and topped it with black bean and corn salsa. My husband said "great!" and "it's a keeper!) Good recipe with lots of possibilities - thanks! Read More

Helpful

(36)

seattle stacey

12/01/2006

This was the best chicken enchilada recipe I have ever made!! I did however add green enchilada sauce on top and It turned out great!! Thank you for the recipe I am going to share it with all my family! Read More

Helpful

(26)

skluck

01/01/2007

I struggle to find meals that will satisfy both me and my boyfriend. He eats ALOT so I usually have to make all kinds of side dishes. These enchildas were great and filling for both of us(there was so much left over he ate it for the next couple of days)! I added refried beans on the inside and enchilada sauce on top and I will definitely make these in the future! Read More

Helpful

(24)

More Reviews

Back to Easy Chicken Enchiladas

All Reviews for Easy Chicken Enchiladas

- of Reviews

Easy Chicken Enchiladas

Servings Per Recipe: 8
Calories: 738.8

% Daily Value *

protein: 75 %

carbohydrates: 14 %

dietary fiber: 9 %

soluble fiber:

insoluble fiber:

sugars:

monosaccharides:

disaccharides:

other carbs:

fat: 72 %

saturated fat: 131 %

mono fat:

poly fat:

cholesterol: 45 %

water:

ash:

vitamin a iu: 26 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 64 %

vitamin b6: 11 %

vitamin b12: 15 %

biotin: 2 %

vitamin c: 17 %

vitamin d iu: 2 %

vitamin d mcg:

vitamin e alpha equivalents:

vitamin e iu: 8 %

vitamin e mg:

folate: 25 %

vitamin k: 7 %

pantothenic acid: 11 %

boron:

calcium: 69 %

copper: 14 %

fluoride:

iodine: 22 %

iron: 19 %

magnesium: 14 %

manganese: 18 %

molybdenum: 5 %

phosphorus: 58 %

potassium: 10 %

selenium: 50 %

sodium: 53 %

zinc: 24 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid fat:

pyramid milk:

exchange meat:

exchange fat:

energy:

aspartic acid:

glutamic acid:

thiamin: 26 %

riboflavin: 37 %

chromium:

pyramid meat:

exchange starch:

trans fatty acid:

pyramid vegetables:

exchange vegetables:

phytosterols:

pyramid bread:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.