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Speedy Gonzales' Chicken Enchiladas

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“So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!”
1hr 15mins

Ingredients Nutrition

  • 1 (18 1/2 ounce) can chicken cheese enchilada soup (Progresso)
  • 1 cup sour cream
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 12 cups chopped and cooked chicken breasts
  • flour tortilla
  • 1 cup fiesta Mexican blend cheese (or your choice)
  • sliced olive (optional)
  • chopped tomato (optional)
  • chopped avocado (optional)


  1. Combine both soups and sour cream.
  2. Blend well.
  3. Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
  4. Heat oven to 375°F.
  5. Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
  6. On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
  7. Repeat with all tortillas, placing close together. Spread “set aside” soup-sour cream mixture over all and top with remaining cheese.
  8. Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
  9. Sprinkle with sliced olives or chopped tomato and avocado, if desired.

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