Chicken & Cheese Enchiladas

Chicken & Cheese Enchiladas

I have finally found a chicken enchilada recipe that I am willing to eat at home!  I have tried several recipes for easy chicken enchiladas and they always turn out to be too mushy.  These enchiladas are made with cheese soup instead of cream of chicken – I really think that made the difference.  I also buy the whole-wheat tortillas.  I think they taste great and hold up better when cooked. 

We both loved the enchiladas.  They weren’t mushy and had all of our favorite flavors inside.  I served it with our favorite Mexican rice with black beans mixed in.  It was all great.  I am glad my search is over for easy weeknight chicken enchiladas!

Chicken & Cheese Enchiladas

Chicken and Cheese Enchiladas
serves 4
(Printable Recipe)

  • 1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 2 cups diced cooked chicken
  • 1 cup salsa, divided
  • 1 teaspoon chili powder
  • 1/2 cup cheddar cheese
  • 8 flour tortillas (8-inch), warmed (I use whole-wheat tortillas)

Stir the soup, 1/4 cup salsa and milk in a small bowl.

Stir 2 tablespoons soup mixture, chicken, cheddar cheese, 3/4 cup salsa and chili powder in a medium bowl.

Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.

Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish. Bake at 375°F. for 35 minutes or until the filling is hot.

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  1. These are wonderful. Ive made them several times. Love the cheese sauce mixture so I double it. No dry spots here!

  2. I'm not all that red-hot about canned cream soups, but this recipe sounds tasty and quick. Great idea to use the whole wheat tortillas. Thanks for posting this.

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