Quick and Easy Cheesy Chicken Enchiladas

Quick and Easy Cheesy Chicken Enchiladas


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Everyone will enjoy these quick and easy cheesy enchiladas! Try different meats and spices to please everyone in your family. Add rice, refried beans and a salad for a great family meal and do not forget the tortilla chips.

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Serving Size / Yield

1 batch


  • 2 C. cooked chicken, chopped (saute with garlic, cumin or any spices you enjoy)
  • 1 10 3/4-oz. can cream of chicken soup (can be fat-free), condensed
  • 8 flour tortillas
  • 1 can enchilada sauce (can be mild or hot, your preference)
  • 4-6 oz. Velveeta cheese, plain or Mexican, cubed
  • various spices (if desired)
  • 1 C. Mexican style cheese, shredded
  • sour cream to top
  • salsa to top

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Cook chicken until just done, cool and chop. In a separate bowl, add cream of chicken soup, Velveeta cheese, and mix. Add chopped chicken, mix well. Add spices if desired. Spoon chicken mixure evenly down centers of tortillas. Roll up. Place seam-sides down, in 13x9-inch baking dish; top evenly with shredded cheese. Cover with foil. Bake 30-35 minutes, or until cheese is melted and enchiladas are heated through, removing the foil after 20 min. Dish out and top with sour cream and salsa if desired.

Reviews (3)

  • Back at 350 !

    Flag as inappropriate April  |  May 21, 2008

  • You also forgot to give the temperature of the oven for baking!

    Flag as inappropriate annaree  |  May 18, 2008

  • * * * * I forgot to tell you when to add the enchilada sauce...add sauce and some salsa (save some salsa for final topping) before adding the shredded cheese. Then cover with foil and bake...

    Sorry All....Enjoy!

    Flag as inappropriate April  |  October 22, 2007

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