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The Best Chicken Enchiladas

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“We used to get together with about 4 other couples every Thanksgiving to celebrate together, because we couldn't be with our families. It became a 20 year tradition. This is one of the dishes that Jean Smith made for us and became a yearly entree.”
1hr 15mins

Ingredients Nutrition

  • 1 large onion, chopped
  • 118.29 ml butter, melted
  • 1 jalapeno pepper, seeded and chopped
  • 946.36 ml roasted chicken meat, deboned and chopped into bite size pieces (I use Tyson Brand)
  • 12-15 corn tortillas
  • 297.66 g can cream of chicken soup
  • 297.66 g can cream of mushroom soup
  • 236.59 ml chicken broth
  • 118.29 ml sour cream
  • 453.59 g cheddar cheese, shredded


  1. Saute onion and jalapeno chile pepper in butter. Add cut up chicken. Add 2/3 of cheddar cheese to mixture.
  2. Soften corn tortilas in microwave or fry for 5 seconds in a small amount of oil. Drain on paper towels.
  3. Fill tortilas with chicken mixture and roll. Place seam down in casserole dish. Continue until all chicken mixture is gone.
  4. Mix soups and sour cream together and pour over rolled enchiladas. Cook 45 minutes to an hour in a preheat 350º F oven.
  5. Sprinkle 1/3 cheddar cheese over top and return to oven just until cheese has melted.

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