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Speedy Chicken Enchiladas


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  • 1 lb. boneless chicken breasts, cubed
  • 1 can (10 3/4oz) cream of chicken soup
  • 1 cup chunky salsa
  • 8 flour tortillas (6")
  • 1 can (10 3/4oz) cheddar cheese soup



Step 1

Cook chicken in a skillet over medium-high heat until browned and cooked through stirring often.

Add chicken soup and 1/2 cup salsa. Heat until hot and bubbly.

Spoon about 1/3 chicken mixture down center of each tortilla.

Roll the tortillas around filling and place seam side down in a 2 qt. microwave safe baking dish.

Mix cheese soup and remaining salsa and pour over enchiladas, Cover dish

Microwave on High 5 minutes

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