Who doesn’t love a quick meal? Typically, enchiladas are quite the chore to make. These Easy Chicken & Cheese Enchiladas are oven ready in 15 minutes and on the table in another 30 minutes. Fast and full of flavor!
It had been quite some time since I made enchiladas at home. I’m not really sure why. We love Mexican dishes, and enchiladas can be really easy to make, not to mention they make GREAT leftovers for several days (if they last that long) when stored in an air-tight container in the fridge. I would imagine they would also keep well if frozen, to have on hand for busy nights.
Enchiladas are so versatile, it’s easy to change them up every now and then. You can use corn or flour tortillas, add black beans and corn for it a bit of a Tex-Mex flare, add jalapenos if you want more ‘kick’ and you can use whatever cheese you prefer. I usually buy 4 Cheese Mexican blend, but monterey jack, cheddar or white cheddar all work wonderfully, as well.
Pick up a rotisserie chicken like I did and this easy dinner can be on the table in under an hour!
Just before they are about to come out of the oven, make a quick batch of Cilantro Lime Rice and you’ve the perfect meal!
We can all agree, enchiladas may not be the most pretty dish, but they sure are tasty!
These Easy Chicken & Cheese Enchiladas are oven ready in 15 minutes and on the table in another 30 minutes. Fast and full of flavor!
- 1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 ounce) can Mexican Lime & Cilantro Rotel
- 2 teaspoons chili powder
- 2 cups skinless, boneless rotisserie chicken breast, shredded
- 1-1/2 cup shredded Mexican Blend cheese (divided)
- 1 cup green taco sauce
- 6 flour tortillas (6-inch), warmed
- chopped tomato (garnish)
- fresh cilantro (garnish)
- Heat the oven to 350°F. Spray 11 x 8 x 2-inch baking dish with cooking spray
- Stir the soup, sour cream, milk, rotel and chili powder in a medium bowl.
- In a large bowl, combine 1 cup soup mixture with chicken and 3/4 cup cheese.
- Fill enchiladas with the chicken mixture. Drizzle with a little taco sauce then roll up the tortillas and place seam-side down in baking dish.
- Pour the remaining soup mixture and taco sauce over the filled tortillas, then sprinkle with remaining cheese. Cover the baking dish with aluminum foil.
- Bake for 15 minutes, remove foil and continue baking for another 15-20 minutes or until the enchiladas are hot and bubbling. Top with the tomato and cilantro if desired.
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