Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.
Save Recipe Print
Easy Chicken and Cheese Enchiladas
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings

Ingredients

Directions

Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Cook's Note

Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Marcela Valladolid

Chicken Enchiladas

Recipe courtesy of Trisha Yearwood

Light Chicken Enchiladas

Recipe courtesy of Food Network Kitchen

Chicken Enchiladas Suizas

Recipe courtesy of Food Network Kitchen

Easy Lemon Pasta with Chicken

Recipe courtesy of The Neelys

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Roasted Green Chile-Chicken Enchiladas

Recipe courtesy of Tyler Florence

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword