Fast and Easy Chicken Enchiladas are a fast and easy meal that everyone will love! It’s a perfect meal to feed hungry bellies on busy weeknights. Makes 8-10 enchiladas depending on how much filling you put in each one.
1large can (28 oz.)enchilada sauce *see notes for my preferences
1 1/2cupssour cream
1can (10.5 oz)cream of chicken soup *cream of mushroom works great too
1(4 oz. can)diced, green chilis (mild flavor)*optional
1tspchili powder
1tsponion powder
1 tspgarlic powder
1/2tspblack pepper
1/2tspsalt
1/4tspcumin
2cupsshredded cheddar cheese, divided in half
10flour tortillas, enchilada size*soft taco or enchilada size
Instructions
Preheat your oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.
In a large bowl mix your chopped chicken, sour cream, can of soup, green chilis (optional), seasonings, and 1 cup of shredded cheese and mix well.
Pour some enchilada sauce in the bottom of your greased 9x13 baking dish. Make sure to save some enchilada sauce for pouring over the rolled enchiladas.
Take a tortilla and scoop some chicken filling into the center of the tortilla. About 1/4 cup (heaping) should be perfect, but you can add more or less. Roll the enchilada up over the filling.
Take the rolled enchilada and place it in the pan, rolling the enchilada in the enchilada sauce that is on the bottom of the pan so the sides get sauce on them.
Repeat with all of the enchiladas, making sure to roll them in the sauce before placing them next to each other in the pan. Add more sauce to the pan as needed. A 9x13 will comfortably hold 8-10 enchiladas and this is how many you should end up with depending on how much filling you put in each one.TIP: Take a spoon or your finger and run it in between each rolled enchilada to make sure the enchilada sauce gets in between each enchilada. This will help when serving so they don't stick together as much!
Pour your remaining enchilada sauce over the top of the enchiladas, making sure sauce gets in between each enchilada. Sprinkle the rest of your shredded cheese (should be 1 cup) on top of the rolled enchiladas.
Bake your enchiladas for 20-30 minutes in the oven. You do not need to cover them with foil. You will know they are done when the cheese is melted, the sauce is bubbly, and the edges of the tortillas start to brown.
Wait a few minutes before serving. Enjoy!
Notes
I love Old El Paso Enchilada Sauce. We like these enchiladas with both Red or Green Enchilada Sauce. We prefer mild sauce, but if you like a spicier sauce you can go for medium or hot. The green enchilada sauce is already a bit spicier, even the mild has a bit of a kick, so take that into consideration when deciding which you prefer!
Nutrition information is automatically calculated and should only be used as an approximation.