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Creamy Chicken Enchiladas With Red Sauce

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“This is a recipe I got from my mom. I have changed it a litte over the years. My family requests it a least once a month.”
1hr 10mins

Ingredients Nutrition

  • 4 boneless chicken breasts
  • 1 (19 ounce) can enchilada sauce
  • 2 (8 ounce) packagesof kraft Mexican blend cheese
  • 1 (10 ounce) can cream of chicken soup
  • 2 (1 ounce) packagesmccormick taco seasoning
  • 10 flour tortillas
  • 1 (12 ounce) can jalapeno peppers (optional)
  • 1 (10 1/2 ounce) can chicken broth


  1. In medium Skillet put a little Veggie Oil in and Cook Chicken.
  2. Shred Chicken and combine it with seasoning and Cream of Chicken cook in skillet for another 10 min on Medium.
  3. Add 1 package of Cheese to Chicken and cook just enough to start melting.
  4. Get baking dish and pour half of enchallada sauce so it just cover the bottom of the dish.
  5. Take Chicken mixture and divide evenly in to your Tortilla shells.
  6. Fold over and place seam at bottom of the dish.
  7. Take the rest of the enchilada sauce and pour over the dish.
  8. Take the other package of cheese and spread over dish.
  9. This were you can top it with Jalapeno's if you wish.
  10. Bake for 20 minutes at 350 just enough to melt cheese.

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