Easy Chicken & Cheese Enchiladas
Easy Chicken & Cheese Enchiladas are a quick and flavorful meal featuring tender chicken, melted cheese, and a creamy, mildly spicy sauce, all wrapped in soft flour tortillas and baked to perfection. Garnished with fresh tomato and green onion, they make a comforting weeknight dinner.
Ingredients
Method
- Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl
- Stir 1 cup picante sauce mixture, chicken and cheese in large bowl
- Divide chicken mixture among tortillas.
- Roll up the tortillas and place seam side up in 2 qt. shallow baking dish.
- Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
- Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling
- Top with tomato and onion
Notes
- Chicken: You can use rotisserie chicken, leftover cooked chicken, or quickly poached chicken breasts for convenience.
- Cheese: Monterey Jack is mild and melty, but you can mix in cheddar or pepper jack for a sharper or spicier flavor.
- Tortillas: Warming the tortillas before filling makes them more pliable and less likely to tear.
- Sauce: Adjust picante sauce and chili powder to taste if you prefer more or less spice.
- Make-ahead: You can assemble the enchiladas a few hours in advance, cover, and refrigerate until ready to bake.
- Freezing: These enchiladas freeze well. Freeze before baking, then thaw overnight and bake as directed.
- Serving suggestions: Serve with rice, beans, or a simple salad for a complete meal.
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