Cheesy Chicken Enchiladas Recipe

Do you have a meal you can make over and over again and know your family will eat it?  I know whenever I make enchiladas for dinner, there won’t be any complaints!  This recipe is so simple and was so delicious!  If you need to make these in a hurry, you can use a rotisserie chicken for your cooked chicken.  You’ll have dinner ready in no time at all!

Serves: 6

Cheesy Chicken Enchiladas Recipe

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 1 (18.5 ounce) can Progresso Chicken and Cheese Enchilada Soup
  • 1 (10 ounce) can mild green enchilada sauce
  • 2 cups shredded, cooked chicken
  • 2 cups shredded cheddar cheese
  • 1 (4 ounce) can green chiles
  • 10 tortillas
  • 2 medium green onions, thinly sliced


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine soup and enchilada sauce.
  3. Spread 1 cup of soup mixture in the bottom of a 9x13-inch baking dish.
  4. In a large bowl, combine 1 cup of remaining soup mixture, chicken, and 1 cup of cheese.
  5. Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
  6. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
  7. Sprinkle green onions on top and bake for 30 minutes or until cheese is completely melted.



3097 cal


97 g


431 g


132 g
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Comment on this Recipe

16 Responses to “Cheesy Chicken Enchiladas Recipe”

    • Darla
      I would mix the green chilies in the large bowl mixture. You can buy the mild if you don't want them hot. Toleration for spiciness varies from person to person. Also, make sure to pay attention to the label. Jalepeno peppers can also be sold in the same size can with a similar label. Still good to use if you like them.

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