Easy Chicken Enchiladas

Easy Chicken Enchiladas

Photo by Helen (#1) C.

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups chopped cooked rotisserie chicken

  • 2

    cups sour cream

  • 1

    (10-¾-ounce) can cream of chicken soup, undiluted

  • cups (6 ounces) shredded Monterey Jack cheese

  • cups (6 ounces) shredded Colby-Jack cheese blend

  • 1

    (4.5-ounce) can chopped green chilies, drained

  • 2

    tablespoons chopped onion

  • ¼

    teaspoon black pepper

  • teaspoon salt

  • 10

    (10") corn tortillas

  • Vegetable oil

  • 1

    cup (4 ounces) shredded Colby-Jack cheese blend

  • Salsa


Preheat oven to 350 degrees F. Combine first 9 ingredients in a large bowl; stir well, and set aside. Fry tortillas 1 at a time in 2 tablespoons oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain. Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 9- x 13-inch baking dish. Cover and bake 20 minutes. Sprinkle with 1 cup cheese, and bake, uncovered, an additional 5 minutes. Serve with salsa.


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