Cheesy Rotisserie Chicken Enchiladas

Mexican comfort food! Warm tortillas with a delicious filling of rotisserie chicken, creamy poblano soup, sour cream, green chiles, cheese, and enchilada sauce, then baked until hot and bubbling. It's quick and easy to make too!

Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hrs 25 mins
10 enchiladas


  • 2 tablespoons salted butter

  • 1 (8 ounce) package fresh sliced mushrooms

  • ½ cup chopped yellow onion

  • ½ cup chopped bell pepper

  • 1 teaspoon minced garlic

  • 1 (10.75 ounce) can condensed Cheddar cheese soup

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

  • 1 cup sour cream

  • 1 (4 ounce) can diced green chile peppers

  • 2 tablespoons chopped fresh cilantro, divided

  • ½ teaspoon ground cumin

  • ½ teaspoon chili powder

  • 1 (10 ounce) can green chile enchilada sauce

  • 4 cups shredded rotisserie chicken

  • 2 cups shredded Mexican cheese blend, divided

  • 10 (10 inch) flour tortillas, warmed

  • 1 bunch green onions, sliced

  • 1 medium tomato, diced


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.

  3. Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.

  4. Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.

  5. Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.

  6. Bake in the preheated oven until cheese is bubbly, about 35 minutes.

  7. Serve hot, garnished with green onions, tomatoes, and remaining cilantro.

Cook's Note:

Use Campbell's(R) condensed Creamy Poblano and Queso Soup instead of Cheddar if you can find it.

Nutrition Facts (per serving)

700 Calories
38g Fat
50g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 700
% Daily Value *
Total Fat 38g 49%
Saturated Fat 17g 87%
Cholesterol 121mg 40%
Sodium 1495mg 65%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 39g
Vitamin C 28mg 142%
Calcium 374mg 29%
Iron 5mg 28%
Potassium 734mg 16%

* 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.

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