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!
9 x 13 baking dish
- 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
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.
Calories: 416kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1063mg | Potassium: 159mg | Fiber: 3g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 4mg | Calcium: 329mg | Iron: 2mg