Total Time
Prep 15 mins
Cook 40 mins

Very quick and yummy version of enchiladas. Serve with a side of rice. Note: I think I originally found this on and it also called for Cilantro. I have left this ingredient out as hubby & I Really did Not like it in this particular dish.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Combine chicken, 1 cup of shredded cheese mixture, and soup.
  3. Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
  4. Top with salsa and remaining cheese.
  5. Bake 25 minutes.
Most Helpful

This was good! I ended up using chopped breaded chicken fillets since that was the only chicken I had on hand and it turned out quite nice. I was out of salsa so I made my own using a canned diced tomatoes, garlic, red onion, lime juice, cumin, salt, pepper and taco seasoning. After they were done cooking I topped the enchiladas with lettuce, sour cream and extra salsa. I guess my only complaint is that I found the cream of chicken soup flavor a little strong... but I think that might just be me since a lot of the "top" enchilada recipes call for it. I did really enjoy these and I'm bumping up to 5 stars (4 for taste) due to how quick and easy they were to make.Thank you! Made for ZWT5.

thepurpleturtle May 27, 2009

This was a pretty tasty dish! It was easy and fast to prepare. I did add some chopped onions and it was great. I may try some other variations next time.

Leah947 December 16, 2008