Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas

Photo by Krystal

  • Prep Time


  • Total Time


  • Servings



  • 1 lb of Chicken Tenders

  • 10 Soft Flour Tortillas

  • 1 large (family size) can of Campbell’s Cream of Chicken Soup

  • 3 cans of Old El Paso Green Chile Enchilada Sauce

  • 12oz Sour Cream

  • 1 lb of Cheddar Cheese (grated)

  • 1 lb of Monterey Jack Cheese (grated)

  • (mix these cheese together)


Heat oven to 350 degrees. Rinse chicken tenders and place on baking sheet. Bake for 8 minutes, turn them over and bake another 8 minutes. Heat a skillet with cooking oil and place each tortilla in the heated oil for a few seconds then place on a plate with paper towels between to drain. In a large saucepan mix together the soup, green chile enchilada sauce and sour cream. Stir and heat until mixture is hot and mixed up well. When chicken is done baking, cut up into small pieces. In a baking dish, place a tortilla with a spoonful of the cut up chicken, spoon some of the sauce mixture over the chicken and sprinkle with a little of the grated cheese mixture and roll up the tortilla. Continue this for the remaining tortillas. Pour the extra sauce over the pan of prepared enchiladas and sprinkle with remaining cheese. Bake for 30 minutes at 350 degrees


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