This post may contain affiliate links. Read our disclosure policy.
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!
Want more Cheesy Chicken?! Try our Slow Cooker Cheesy Chicken Taquitos!
RELATED RECIPE: YOU’LL LOVE OUR HONEY LIME CHICKEN ENCHILADAS. FLAVORFUL MARINATED HONEY LIME CHICKEN WRAPPED IN TORTILLAS AND CHEESE WITH A CREAMY WHITE SAUCE.
Cheesy Chicken Enchiladas Recipe
These cheesy chicken enchiladas are so simple and 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!
Serving
Ingredients
- 18.5 ounce Chicken and cheese enchilada soup
- 10 ounces green enchilada sauce, mild
- 2 cups chicken, cooked and shredded
- 2 cups cheddar cheese, shredded
- 4 ounces green chiles
- 10 tortillas
- 2 green onions, sliced
Equipment
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine soup and enchilada sauce.
- Spread 1 cup of soup mixture in the bottom of a 9x13-inch baking dish.
- In a large bowl, combine 1 cup of remaining soup mixture, chicken, and 1 cup of cheese.
- Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
- Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
- Sprinkle green onions on top and bake for 30 minutes or until cheese is completely melted.
Nutrition
Calories: 416 kcal · Carbohydrates: 32 g · Protein: 18 g · Fat: 19 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 53 mg · Sodium: 1063 mg · Potassium: 159 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 758 IU · Vitamin C: 4 mg · Calcium: 329 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I didn’t notice any place for the green chilies. Did I miss that part?
I have very picky eaters, are these spicy? Have not cooked with green chilies before?
Yum!! I love Mexican food. These look great.
~Cheryl
http://snaps-of-ginger.blogspot.com/
I love it!!!!!!!!!!!!!!!!
Fantastic recipe! I love enchiladas and this recipe sounds perfect. Feel free to stop by my link party, Om Nom Nom Friday, and share you delicious creation.
Happy Blogging!
Happy Valley Chow
I am excited to try a new enchilada recipe!
I have the same question as Jana 🙂
Guess I will just add green chiles to the soup & enchilada mixture.
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.
In the picture, it looks like you used a flour tortilla, but I know enchiladas are traditionally corn tortillas. There was no specification of what kind of tortillas you used in your recipe. Was it corn or flour?
We like flour tortillas. That is what we used for this recipe.
I always make this recipe without the green chiles & it is delicious! It is one of our favorites!
Made these last night, but replaced green enchilada sauce with red. Must say I am in love with this recipe!!
I made these tonight i used cr of chicken soup and put onions in my mixture wouldnt have it any other way:)
Couldn’t find any kind of enchilada soup in any grocers here. Do you have any suggestions for substitutions?
Need an alternative to the soup used in this recipe. It is not available anywhere.
Campbell’s Chunky spicy chicken quesadilla soup is a good substitute.