Cheesy Chicken Enchiladas
I love one dish meals.
Especially when they come with a lot of yummy cheese.
I am all about comfort food that traditional, easy and inexpensive.
Just grab your tortillas, soup, onions, chiles, chili powder, butter and get ready to roll!
You can grill your own fresh chicken or take a little shortcut and use the fiesta chicken strips in the dairy department.
Toss the dish into the oven and soon the enticing aromas and sound of bubbling cheese will take you away to simpler times.
These are the INGREDIENTS you will need:
- 2 cans Campbell’s Cream of Chicken soup
- 1 cup sour cream
- 2 TBS butter or margarine
- 1 cup chopped onion
- 2 tsp chili powder
- 4 small chicken breasts cooled and cubed.
- 8 oz chopped green chiles
- 1 package package of 8-10 flour tortillas
- 12 oz bag co-jack shredded cheese
- 2 TBS diced jalapeño peppers
These are the INSTRUCTIONS for preparation:
- Preheat oven to 400 degrees F.
- In a small bowl stir together soup and sour cream until smooth. Set mixture aside.
- In large frying pan (or 2 qt saucepan) over medium heat, add in hot margarine and cook onion and chili powder until onion is tender, stirring often.
- Stir in chicken, chilies, and (4) TBS of soup mixture. Jalapeño peppers can be added to the mixture now, or to individual enchiladas in step #6.
- Remove from heat.
- Spread chicken mixture along center of tortilla.
- Place enchiladas seam side down in a 13×9 baking dish.
- Spread remaining soup mixture over enchiladas.
- Sprinkle shredded cheese over the entire contents of the baking dish.
- Bake for 20-30 minutes to melt cheese and warm the enchiladas.
NOTES:
I use the already made fiesta chicken strips found in the lunch meat isle.Mission brand tortillas work better than Aztec brand.Chicken can be cooked between steps #3 or #4 or can be grilled.
I use the Tyson chicken strips that are precooked since I don’t always have a lot of time to prep.
If you won’t tell I won’t either! Taste won’t betray our secret either.
You can find the Tyson strips in the aisle with the prepacked bacon at your local market.
My brother-in-law makes these all the time. His 5 year old daughter does everything but the grilling of the chicken so you know they are easy to make.
Lately my granddaughter is making Cheesy Chicken Enchiladas with me.
Her pan skips the chicken and adds much hotter chiles than mine.
My kids don’t eat meat. They also like they food spicy.
So it is fine with me that she makes them her own way.
I end up getting more cheese on mine!
The one thing we both like to do thought is fold these enchiladas.
She is much neater than I am but I pretend I fold them better.
We happen to be a bit competitive in the kitchen.
You would think from all the giggling and chasing something BIG was going on in there.
Seriously, though. Making food, good food in my kitchen is what makes mealtime special in my home.
We are a family that loves to eat.
These Cheesy Chicken Enchiladas are right at the top of the recipes we love.
Sitting together around the table, passing a dish made with love, and being able to enjoy the company of each other.is what makes me happy.
The gooey running cheeses that hug the tortillas make dishing them up a bit messy.
But the taste makes the trouble worthwhile.
Chiles, chili powder and onions bring so much flavor t the enchiladas.
Grilled chicken gives the texture needed to top off the dish.
Add some cold sour cream and sliced black olives to give color and temperature differences that will make your taste buds perk up.
Once you give these a try you will want to make them often. Your family will thank you!
Cheesy Chicken Enchiladas
Ingredients
- 2 cans Campbell’s Cream of Chicken soup
- 1 cup sour cream
- 2 TBS butter or margarine
- 1 cup chopped onion
- 2 tsp chili powder
- 4 small chicken breasts cooled and cubed.
- 8 oz chopped green chiles
- 1 package package of 8-10 flour tortillas
- 12 oz bag co-jack shredded cheese
- 2 TBS diced jalapeño peppers
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl stir together soup and sour cream until smooth. Set mixture aside.
- In large frying pan (or 2 qt saucepan) over medium heat, add in hot margarine and cook onion and chili powder until onion is tender, stirring often.
- Stir in chicken, chilies, and (4) TBS of soup mixture. Jalapeño peppers can be added to the mixture now, or to individual enchiladas in step #6.
- Remove from heat.
- Spread chicken mixture along center of tortilla.
- Place enchiladas seam side down in a 13×9 baking dish.
- Spread remaining soup mixture over enchiladas.
- Sprinkle shredded cheese over the entire contents of the baking dish.
- Bake for 20-30 minutes to melt cheese and warm the enchiladas.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Wow, that looks good! I love cheesy and I love enchiladas! You’re “Most Clicked” at BOTW this week!
Wow! I am smiling ear to ear. Thank you for the feature and for your commitment to promote other bloggers. Have a wonderful week!
Marilyn! Oh my word, these look good. I love enchiladas, but I’ve only made the kind with red sauce. I will be giving these a try–I’ve already pinned this!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
Thank you, thank you! I am glad you like the twist on these enchiladas. If you can cover it with cheese consider it gold in my home. Thank you for Pin as well as the FEATURE!! I wilkl not miss Grace at Home. Love that party!
We love enchiladas. Thanks for sharing your recipe at the InspirationSpotlight party @DearCreatives Pinned & sharing.
Thank you so much for the pin and shares! Have a great week!
Yummy – I am thinking some green enchilada sauce would go nice on this recipe too – a way to switch it up from the red sauce 🙂 I love me some enchilada’s – thanks for linking up at #TuneInThursday this week.
The green sauce sounds really good. Thanks for the tip. Have a great week!
Yum, yum, yum! Enchiladas are a family favourite in our house. Thank you for sharing with #MealPlanningMonday x
We love anything smothered in cheese in my home. Have a wonderful week!
mmmmmm I love this version of enchiladas!! Thanks for linking up to the friday frenzy–we appreciate you!
I am so glad you found them interesting Laura! Have a wonderful week!
Yum. Love me some enchiladas. Thanks for sharing in our link party!
I am glad you found the enchiladas interesting. Have a great week.
Cheesy Chicken Enchiladas sound perfect for this cold winters day. Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon
Miz Helen
Every time I see this dish I get hungry. Thank you for being so supportive of other bloggers. Have a great week!
Looks like a great weeknight meal! Thanks for sharing at Friday Frenzy. Pinned!
Thank you Kelly! This week in Michigan is a good one to put these enchiladas on the menu. Have a great weekend.
This looks delicious Marilyn! I’ve never made enchiladas and would love to try this recipe. It’s the perfect comfort food for the season 🙂
Thank you Jelica. It is a great comfort food. Nice touch to give a new neighbor when they move in.
Oh wow those look yummy!!! These are definitely going on the menu for next week! I do not have a lot of time and space right now, so the already prepped chicken is such a great idea!!!
Thank you so much for linking up at #LiveLifeWell
Blessings,
Amy
I am so glad you found this recipe to be useful Amy! I frequently substitute ready made ingredients without preservatives, or precut veggies when I am in a crunch. Have a great week!
What a great make-and -take meal to bring someone! Love this recipe~ Thanks for linking with Friday Frenzy!
I never thought of that! A welcome to the neighborhood? Back from the hospital? What a great idea! Thanks Barrie and have a great weekend.
Yes these are definitely on the menu, Marilyn. Thank you for linking up and sharing the recipe at #BloggersPitStop and have a great week.
I am glad you like them Sue. They are really easy and delicious. Have a great week!
I’ve bookmarked this one Marilyn – easy enough for my limited cooking skills 🙂
Thank you Leanne. And I bet you don’t give yourself enough enough credit! Have a great weekend.
Those Tyson Grilled Chicken Strips are a favorite in our home. Typically I use them for salads but this looks much better. Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.
I love to post all the homemade ways to cook my recipes, but to be honest I “cheat” a lot! No one has the energy to be Julia Childs! Have a wonderful week.
I’m always looking for new enchilada recipes, so I look forward to trying this one!
I hope you enjoy these as much as we do Cherryl! Have a wonderful week.
I am going to have to make these soon. I would love some right about now!
I really hate posting things I love to eat. I crave it for a week! They are so good. Have a wonderful week.
Cheesy Enchiladas sound good. IT has been a really long time since I have made enchiladas.
These little cheaters are so easy!! And they look like you spent all day making them. Have a wonderful week.
I love getting my kids involved in the cooking, though they haven’t done anything this complex. Can’t wait to give them the challenge. Thanks so much for sharing at the #happynowlinkup!
This one isn’t very hard and requires little strict supervision. They will love the mixing and filling. Enjoy! Have a wonderful week.
Those enchiladas are making me hungry now! I’d love for you to share over at a new party called Let’s Party
Thank you Jan. Love your party. Have a wonderful week.
I make very similar ones and they are yummy! Thanks for sharing the recipe with SYC.
hugs,
Jann
I love this type of dish. I am glad you have a great recipe tpp. Have a wonderful week.
This sounds so good! Pinned! Blessings!
Thank you for the pin Bonnie! Have a great week!
YUM! Sounds amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks. Thanks for joining Cooking and Crafting with J&J
Thank you so much Jess! Have a great week.
These look amazing! LOVE chicken enchiladas.
Thank you Michele. I love good and easy. Have a great week.
Probably one of my favourite comforting meals, and the more cheese the better! #CookBlogShare
I hear you Donna. I LOVE cheese on my cheese. LOL. Have a great week.
This sounds like some cheesy comfort food. I love how quick and simple it is with the use of pre-cooked chicken and canned soup
This dish definitely looks like it takes longer to make than it really does. I love it! Thanks Patrick. Enjoy your week.
Sounds like my kids would like this! But I feel like I really need to add salsa to this somehow.
I’ll be pinning and tweeting this recipe. Greetings from the Inspire Me Monday linky!
The addition of slasa sound great! I am thinking adding it to the chicken strips mixture?? My kids would love it. Have a great week.
These look great too! Two of my kids are fussy about fajitas when I make them but I think they would eat these. Thanks for sharing
Thanks Louise. I have found in my home anything that has cheese running all over it gets gobbled down. They love cheesy broccoli and cauliflower too! Have a great week.
Oh Marilyn…these look so good and cheesy!! Thanks for sharing at the What’s for Dinner party – and have an awesome week!
My 9 year old grand loves making these. I just get the ingredients out and away she goes! Have a great week!
Maybe I should just pin your entire site! That’s two of your recipes I chose to view from the What’s for Dinner? Link Up!
I would go for that! But I am glad you enjoy visiting. Nice to know parties work for new viewers. Have a great week!
If you delivered, I’d be ordered those!
I would need to deliver in person. You make the dessert and I will be there!! Have a great week.
Yum! Enchiladas are my favorite and these look so delicious!
Thank you Justin! Enjpy. Have a great week!
I’ve been craving enchiladas and this was the first post I saw when I got on my computer today. I think it’s a sign that I need to make them!! lol. They sound declicious. Can’t wait to try them.
Now that is providence. I never let that go unnoticed! Enjoy. Have a great week!
Pinned and shared. I have made chicken enchiladas before but not with chicken soup. Have to give this recipe a try!
🙂 gwingal
This is so easy. Especially when you buy the dairy ready done chicken. I love the options. Thanks for the pin! Have a great week!
I have made these for years for my family, they are are favorite. Recently due to hubby getting a quadruple bypass I had to rethink old recipes, and switch up ingredients. One thing I have done is exchange plain no fat Greek yogurt for sour cream in this recipe. (And in most others as well) I’ve always used cream of mushroom soup, just personal preference. Thanks for posting this though, I had lost my recipe card which had the amounts of ingredients and time on oven. I really didn’t feel like winging it tonight!
Sorry to hear about your husband. I have used Greek yogurt in the Cheesy Chicken Enchiladas and it has worked very well. Thx for visiting. Have a good week!
Sounds tasty Marilyn and easy too! Thanks for sharing the recipe with us at Over the Moon Link Up. x
Thaks Sue! I love that linkup. ????
Hi Marilyn! Just wanted to thank you for allowing us to use your recipes! The Chicken Enchilada recipe will be featured in the August, 2016 edition of the Ruby Magazine! We will also feature it as a blog on the Ruby blog at some point in August. Please watch your e-mail, because once it is posted, we will send you the link for your page!
Have a wonderful Tuesday!!
God Bless!
Thank you so much Nina. I am so excited to be a part of this wonderful magazine!
Yum, yum! Sounds just like my moms chicken enchiladas!
What a sweet compliment April! Thank you for sharing that.
Yum, yum, yum. But I have 1 question: how much flour? It’s mentioned in the instructions, but not listed in the ingredients. Thanks!
Cheryl! So glad you noticed! It is a typo. I must have been thinking ahead to flour tortilla and didn’t catch it. You get a cookie! There is no flour in this recipe. I am fixing it now. Thanks for catching it. My original hand written instructions had it too.