Cheesy Chicken Enchiladas Recipe

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2 votes | 4852 views

My brother-in-law makes these all the time. His 5 year old daughter does everything but the grilling of the chicken so you know they are easy to make. I love one dish meals, especially with alot of yummy cheese so you gotta know I needed this recipe! I use the Tyson chicken strips that are precooked since I don't have alot of time to prep and they are just as good as his. You can find the Tyson strips in the aisle with the prepacked bacon at your local market. Once you give these a try you will want to make them often. Your family will thank you!

Prep time:
Cook time:
Servings: 10


Cost per serving $1.32 view details
  • 2 cans Campbell's Cream of Chicken soup
  • 1 cup sour cream
  • 2 TBS butter or margarine
  • 1 cup chopped onion
  • 2 tsp chili powder
  • 4 chicken breasts cooled and cubed ( I use cooked ones from Tyson)
  • 8 oz chopped green chiles
  • 1 package of 8-10 flour tortillas
  • 12 oz bag co-jack shredded cheese
  • 2 TBS diced jalapeño peppers


  1. Preheat oven to 400 degrees F.
  2. In a small bowl stir together soup and sour cream until smooth. Set mixture aside.
  3. In large frying pan (or 2 qt saucepan) over medium heat, add in hot margarine and cook onion and chili powder until onion is tender, stirring often.
  4. Stir in chicken, chilies, flour and (4) TBS of soup mixture. Jalapeño peppers can be added to the mixture now, or to individual enchiladas in step #6.
  5. Remove from heat.
  6. Spread chicken mixture along center of tortilla.
  7. Place enchiladas seam side down in a 13x9 baking dish.
  8. Spread remaining soup mixture over enchiladas.
  9. Sprinkle shredded cheese over the entire contents of the baking dish.
  10. Bake for 20-30 minutes to melt cheese and warm the enchiladas.
  11. Notes:
  12. Mission brand tortillas work better than Aztec brand.
  13. Chicken can be cooked between steps #3 or #4 or can be grilled.
  14. Photo courtesy of South Your Mouth.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 180g
Recipe makes 10 servings
Calories 228  
Calories from Fat 140 61%
Total Fat 15.67g 20%
Saturated Fat 6.59g 26%
Trans Fat 0.07g  
Cholesterol 59mg 20%
Sodium 565mg 24%
Potassium 242mg 7%
Total Carbs 7.7g 2%
Dietary Fiber 0.8g 3%
Sugars 1.78g 1%
Protein 13.95g 22%
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