Speedy Gonzales' Chicken Enchiladas

Recipe by Caroline Cooks
READY IN: 1hr 15mins


  • 1
    (18 1/2 ounce) can chicken cheese enchilada soup (Progresso)
  • 1
    (10 3/4 ounce) can cream of chicken soup
  • 1 12
    cups chopped and cooked chicken breasts
  • 1
    cup fiesta Mexican blend cheese (or your choice)
  • sliced olive (optional)
  • chopped tomato (optional)
  • chopped avocado (optional)


  • Combine both soups and sour cream.
  • Blend well.
  • Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
  • Heat oven to 375°F.
  • Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
  • On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
  • Repeat with all tortillas, placing close together. Spread “set aside” soup-sour cream mixture over all and top with remaining cheese.
  • Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
  • Sprinkle with sliced olives or chopped tomato and avocado, if desired.