Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a favorite among family and friends. My husbands friends are always asking when I'm going to make them these great enchiladas. I got this recipe from an aunt. Serve with spanish rice and a salad for a great meal. They make great leftovers the next day too.

Ingredients Nutrition


  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.


Most Helpful

We loved this recipe and it is easy. I did use low fat cream of chicken soup and used only 1 - 8oz. bag of shredded colby/jack cheese (1 cup in sauce and 1 cup over top) and it turned out great!

Leslie Broker February 16, 2003

They were ok, but not something I will be making again.

Bobbi5 January 15, 2003

Delicious! I always hated having to fry the tortillas individually in oil first. With this recipe, you don't have to. I followed directions exactly and it came out perfect, just like in a restaurant. Yum. Served with a boxed Spanish rice mix. Will make it again soon. I am sending the recipe to my daughter.

OahuPat Abrams October 23, 2002

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