For an extra layer of flavor, consider adding a pinch of cumin or chili powder to the chicken mixture. Feel free to substitute shredded Monterey Jack or a Mexican cheese blend for the Cheddar cheese. If you prefer a spicier enchilada, use a hotter salsa or add a dash of hot sauce to the chicken mixture. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time. Serve with your favorite toppings such as guacamole, diced tomatoes, or olives.
Fiesta-Ready Easy Chicken Enchiladas
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING6 People
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VIEWS73
Dive into a world of creamy, cheesy delight with these effortless chicken enchiladas, a guaranteed crowd-pleaser for any fiesta or family gathering. Prepare for a symphony of flavors that will have everyone asking for seconds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol94 mg
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Fiber3 g
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Protein32 g
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Saturated Fat14 g
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Sodium1361 mg
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Sugar4 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, combine the chopped cooked chicken, condensed cream of chicken soup, half of the sour cream (1/2 cup), half of the shredded Cheddar cheese (3/4 cup) and chopped cilantro. Mix until well combined. (5 minutes)
03 Step
Recipe View 15 mins Spoon approximately 1/4 cup of the chicken mixture down the center of each flour tortilla. Roll the tortillas up tightly and place them, seam-side down, in the foil-lined baking pan. (15 minutes)
04 Step
Recipe View 5 mins Top the rolled enchiladas evenly with the salsa and the remaining shredded Cheddar cheese (3/4 cup). Cover the pan with another sheet of aluminum foil. (5 minutes)
05 Step
Recipe View 25 mins Bake in the preheated oven for 15 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. (25 minutes)
06 Step
Recipe View 2 mins Garnish the enchiladas with the remaining sour cream (1/2 cup) and chopped cilantro before serving. (2 minutes)
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Rhett Braun
Apr 4, 2025A perfect weeknight meal! Quick, easy, and satisfying.
Elmira Schimmel
Feb 10, 2025These enchiladas were so easy to make and tasted amazing! My family loved them!
Thomas Paucek
Jan 13, 2025This recipe is now a staple in our house!
Ally Gusikowski
Dec 5, 2024I added some black beans and corn to the chicken mixture, and it was delicious!
Monroe Hirthe
Oct 19, 2024I used gluten-free tortillas and it worked great!