Chicken Enchiladas

READY IN: 32mins
Recipe by MizzNezz


Top Review by Suzy9725

Yummy is right Inez! Soft and savory with a very creamy topping is what makes this recipe special. I wanted something easy, quick to make, with no sacrifice on taste. Your chicken enchilada recipe was all of these and more. The chili powder was a nice splash of spice without overpowering the mildness of this comfort food. I made an additional pan for dinner the next day, and left the cheese off until just before baking (it took about 25 minutes in a 350 oven to heat through.) The flavors were deliciously marinaded together overnight, and it was wonderful! I used Sargento mexican cheese for the topping. It contains monterey jack, cheddar, queso quesadilla and asadero cheeses. I shredded the chicken instead of dicing just for a quicker prep time. I also substituted lower fat cream of chicken and sour cream for the "real stuff" and could not tell the difference! The outcome was a scrumptious dish that I will make again and again. I can't thank you enough Inez for posting this wonderful recipe!

Ingredients Nutrition


  1. Heat oven to 375°F.
  2. In small bowl, stir soup and sour cream together.
  3. Heat butter in saucepan over medium heat.
  4. Add onion and chili powder, cook until onion is tender.
  5. Stir in chicken, green chilies, and 3 TBS of soup mixture.
  6. Spread 1/4 cup mix along center of each tortilla.
  7. Roll, place seam side down in 12x8 baking dish.
  8. Spread remaining soup mixture over enchiladas.
  9. Bake, covered, for 15 minutes.
  10. Uncover, sprinkle with cheese, and bake 5 minutes more.

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