Easy Cheesy Chicken Enchiladas Recipe

5 from 5 votes

Chicken enchiladas wrapped in flour tortillas with a creamy white sauce and topped with melted cheese is a comfort food for any time of the year. This quick and easy chicken and cheese dish can be made ahead or even popped in the freezer for later!

Prep Time15

Cook Time40

Total Time55

Course: Main Dish

Cuisine: Mexican American

Keyword: cheesy chicken enchiladas, chicken and cheese enchiladas, easy chicken enchiladas

Servings: serving

Calories: 358kcal

Author: Mindee

Cost: 15

Ingredients

1 Tbs. Butter
¼ Cup Green Onions thinly sliced
1 clove Garlic minced
4 oz Diced Green Chiles 4 oz can
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
½ Cup Sour Cream
2 Cups Cooked chopped-up chicken
2 Cups Shredded Colby Jack Cheese
½ Cup Milk
8 Flour Tortillas

Instructions

Start by preheating your oven to 350 degrees.
Spray a 9x13 baking dish with non-stick cooking spray and set aside.
In a large bowl, whisk the cream of chicken soup, cream of mushroom soup, sour cream, and diced green chiles together. Set aside.
In a small saucepan on the stove, over medium heat, melt the butter to a sizzle.
Add the green onions and garlic.
Lightly sauté' and add to the sauce mixture in the bowl. Mix well.
Spoon 1 cup of the sauce into a medium bowl and whisk in the milk. Set this aside.
Add the cooked and chopped-up chicken and 1 cup of shredded cheese to the remaining sauce in the large bowl.
Mix well.
Lay 8 tortillas out across your countertop.
Divide the chicken filling among all the tortillas, spooning the filling down the center of each tortilla.
Roll up and place seam side down in the prepared baking dish.
Pour the remaining white sauce that you whisked the milk into over the tops of the enchiladas.
Sprinkled the remaining cheese on top.
Bake at 350 degrees for 30-40 minutes.
Cool slightly before serving.

Notes

Cheese - Wondering what kind of cheese to use? For the most part, I use Colby Jack because I almost always have that kind in my fridge. However, the pre-shredded Mexican cheese or taco cheese blends will work just as well. I generally don't use just straight cheddar cheese, though, because it tends to be too oily. I also shy away from using mozzarella for this recipe.
Chicken - you could use leftover rotisserie chicken instead of baked chicken breasts.
Tortillas - I always use flour tortillas, but you could substitute corn tortillas if you really wanted to. I don't think they hold together as well and alter the overall taste of a recipe.
Diced Green Chiles - If you want more heat in this recipe, get the hot diced green chilis. If you want a really mild heat, then you can reduce the amount of chiles to ½ a can and use the mild ones.
Butter - you can substitute olive oil for the butter.

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