Quick And Easy Chicken Enchiladas

Quick And Easy Chicken Enchiladas


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These enchiladas are first-class and beyond simple to make. If you prefer your enchiladas on the spicier side, feel free to use hot enchilada sauce instead of mild.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

12 enchiladas


  • 1 18-oz. can chicken cheese enchilada soup
  • 1 10-oz. can mild enchilada sauce
  • 2 C. shredded cooked chicken
  • 1 C. frozen corn, thawed
  • 2 C. shredded pepper jack cheese
  • 12 corn tortillas
  • 2 tomatoes, diced
  • 1/4 C. fresh cilantro, chopped
  • lime wedges or jalapenos, if desired

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Preheat your oven to 350°F. In a large bowl, combine sauce and soup. In another bowl, take half of soup mixture and combine with chicken, corn, and one cup of cheese. Evenly distribute chicken mixture onto each tortilla. Roll up tortillas and place in a 9x13-inch baking dish. Sprinkle with tomatoes and cilantro. Pour remaining soup mixture on top and sprinkle with the rest of the cheese. Bake in oven for 25 minutes. Remove and garnish with lime wedges or jalapenos.

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