chicken enchiladas

Print PrintShare with Friends


Rich, creamy, and cheesy. My husband would sell his soul for this.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 (4 ounce) can mushrooms
  • add   1 lb shredded monterey jack cheese or monterey jack pepper cheese
  • add   1/4 cup milk
  • add   1 package flour tortillas
  • add   1 can cream of chicken soup
  • add   1 can cream of chicken soup
  • add   salt and pepper
  • add   1/2 onion
  • add   1 cup sour cream
  • add   1/4 teaspoon oregano
  • add   1 (4 ounce) can green chilies
  • add   3 cups diced cooked chicken


  1. Mix together first 7 ingredients.
  2. Add salt and pepper to taste.
  3. Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
  4. With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
  5. Pour evenly over enchiladas in casserole dish.
  6. Sprinkle with shredded cheese.
  7. Bake at 350 degrees for 30-40 minutes.