Quick Chicken Enchiladas

Quick Chicken Enchiladas


"Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers."


45 m servings 343 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, mix together cheese soup and milk.
  3. In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
  4. Bake for 30 minutes.
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Your rating



  1. 43 Ratings


Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices.

I've made this recipe over and over again, and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made tha...

This recipe is so good...I used red enchilada sauce mixed with the cheese soup to pour over the top to add more flavor. I also doubled the recipe for company and it made a nice presentation wit...

Not being a fan of using canned soups as sauces, I didn't think this was going to work as well as it did. I sprinkled some shredded jalapeno jack cheese over the soup mix and browned it; gave i...

These were good, but they didn't have as much flavor as other recipes. I will try a spicier salsa next time.

Overall a great dish. I give it 3.5 stars for taste (good for kids, grown-ups added hot sauce), but 5+ stars for ease of assembly, ingredients and quickness for when you have a screaming toddler...

Easy to make. I think next time I will add a little velveeta to the cheese sauce and add some more spices. Overall I thought it was pretty good.

Don't think I'll make this again. The filling was good, but the cheese soup just doesn't do it for me. I think next time I'll just use shredded cheese and enchilada sauce for a more traditional ...

Quick and easy recipe. Will cook only 25 minutes next time.