Easy Chicken Enchiladas

Easy Chicken Enchiladas

A.Meyer 1

"Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice."

Ingredients 13 h 5 m {{adjustedServings}} servings 610 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 45.9 g
  • 92%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 2303 mg
  • 92%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Prepare a 13x9-inch baking dish with cooking spray.
  2. Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
  3. Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
  4. Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
  5. Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
  6. Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.
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Reviews 2

  1. 2 Ratings

Kim's Cooking Now!

There's nothing special about these, but they're good. I actually came across this recipe while trying to eat from my fridge, pantry and freezer. The only thing I didn't have on-hand was the cream of mushroom soup, so I made my own (2 Tbls butter; 1 large chopped mushroom; 3 Tblsp flour; 1 cup milk and 1 tsp chicken bouillon granules). For the green taco sauce, I used a 12 oz. jar of Herdez Tomatillo Verde sauce (the entire jar) and for the chicken, I actually had some sliced chicken meat that I just shredded in my food processor. I only mixed half of the sauce with the chicken, filled the tortillas, and then used the remaining half of the sauce on top. Served this with some rice and beans and pico de gallo on the side.

Briana Lynn Banas

this was a family winner, easy to make and loved by all