Easy Cheesy Chicken Enchiladas
photo by Kristina D.
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
10 enchiladas
- Serves:
- 5
ingredients
- 524.46 g can chicken cheese enchilada soup
- 283.49 g mild enchilada sauce
- 2 (566.99 g) can chunk chicken breasts, drained
- 226.79 g monterey jack cheese
- 10 (60 inch) flour tortillas
- 2 medium onions, thinly sliced
directions
- Heat oven to 350 degrees.
- In a medium bowl, stir together soup, and enchilada sauce, and spread 1 cup of this in a ungreased 11x7 inch baking dish.
- In a large bowl, mix 1 cup soup mixture with chicken, and 1 cup of the cheese, reserving the remaining soup mixture.
- On a microwavable plate, stack tortillas, and cover with a paper towel, heat on high for 1 minute to soften.
- Place 1/4 cup chicken mixture along the middle of each tortilla.
- Roll up and place seam sides down in baking dish with sauce.
- Pour remaining soup mixture over enchiladas, and sprinkle with remaining 1 cup cheese.
- Sprinkle green onion on top.
- bake for 30 minutes or until cheese is melted, and sauce is bubbly around edges.
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RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>