“This is a quick, throw-together recipe I made up with ingredients I happened to have in the cupboard! We like to eat this with tortilla chips on the side, as the enchiladas come out very creamy!”
READY IN:
35mins
SERVES:
4-6
YIELD:
6-8 enchilladas
UNITS:
US

Ingredients Nutrition

  • 6 -8 burrito-size flour tortillas
  • 2 -3 cups cooked chicken, white meat (I used canned when available)
  • 3 cups enchilada sauce (we use the Mild or Medium canned version!)
  • 2 -4 cups shredded cheddar cheese
  • 1 (14 ounce) can cheddar cheese soup

Directions

  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese.
  3. Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full.
  4. Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese.
  5. Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.

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