Chicken Enchiladas

READY IN: 50mins
Recipe by Kosher Kook 2

I use flour tortillas because that's what I prefer. Check out Crock Pot Chicken Taco Meat for an excellent crock pot recipe for taco chicken meat. Can used canned, drained chicken in a pinch.

Top Review by rosie316

This recipe is very good... and very different from regular enchiladas. I used the measurement converter (above the ingredient list) to make this down to six enchiladas for just hubby and myself. I, too, used flour tortillas (personal preference), and I poached 2 boneless-skinless chicken breasts in chicken broth (and then shredded), while the sauce was simmering. I did add some picante sauce to the soup for the color and flavor since I didn't have a can of diced chilies. I also sprinkled some shredded cheese over the enchiladas and sauce before baking. Thank you for posting this. (Made for PAC - Spring 2013)

Ingredients Nutrition


  1. Mix chicken, onion an dcheese together & set aside.
  2. In medium saucepan, combine remaining ingredients over low heat and stir until bubbly.
  3. Roll chicken/cheese mixture in tortillas, place in well-greased (or sprayed) 9X13 pan, seam-side down.
  4. Pour soup mixture over all.
  5. Bake at 350F 25-30 minutes.
  6. Serve with salsa and tortilla chips, if desired.

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