Easy One-Hour Enchiladas

Easy One-Hour Enchiladas


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Love the savory flavors of enchiladas? This one-hour dish is for you. It's made with simple ingredients, including canned soups, to create a mouthwatering sauce and then baked to perfection. This dish can be prepared the night before and reheated as needed.

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Time needed

10-15 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 2 lbs. Skinless boneless chicken breast cooked and chopped
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 can enchilada sauce
  • 1 can diced tomatoes with Chile peppers
  • 1 can Santa Fe corn
  • 1 yellow onion diced
  • 2 tsp. Garlic powder
  • 1 C. chicken broth
  • 1 lb. Shredded cheese
  • 10 6in. flour tortillas

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Preheat oven to 350°F. In a 5 quart pot combine all the ingredients and half the cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed well. In a casserole dish, spread a thin layer of the cooked mixture at the bottom of the dish. Then layer the ingredients and tortillas like a lasagna. Bake for 45 minutes to an hour, or until cheese starts to brown and bubble. Let sit for at least 10 minutes before serving.

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