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Quick Chicken Enchiladas

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“Found this recipe on some random website. Don't know if it really qualifies as "quick," though. Quick Chicken Enchiladas by Triney K.”
1 pan

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 ounce) can green enchilada sauce
  • 1 (8 ounce) sour cream
  • 12 cup water
  • 1 chicken bouillon cube
  • 1 12 cups mexican blend grated cheese
  • 1 (22 1/2 ounce) boxjose ole chicken taquitos (Corn or Flour)
  • 13 cup green onion (optional)
  • 1 (2 1/4 ounce) cansliced black olives (optional)


  1. Preheat oven to 375°F Melt bouillon cube in 1/2 cup water set aside. Mix soups, enchilada sauce, and sour cream together in a medium-size bowl, then add water mix, set aside. Lightly grease bottom of 11x9x2-inch pan add 1/4 of sauce, layer Taquitos, 1/2 cheese, 1/2 onions, top with remaining sauce. Bake covered for 50 minutes until heated through. Last 5 minutes of baking, top with remaining cheese and cook uncovered until cheese is melted. Garnish with remainder of green onion and black olives.

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