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Easy Chicken & Cheese Enchiladas

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1 can 10 ¾ oz Condensed Cream of Chicken Soup
  • ½ cup sour cream
  • 1 cup Pace picante sauce
  • 2 tsp chili powder
  • 2 cups chopped cooked chicken
  • ½ cup shredded Monterey Jack cheese
  • 6 flour tortillas 6” warmed
  • 1 small tomato chopped
  • 1 green onion chopped

Method
 

  1. Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl
  2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl
  3. Divide chicken mixture among tortillas.
  4. Roll up the tortillas and place seam side up in 2 qt. shallow baking dish.
  5. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
  6. Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling
  7. 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.