Easy Cheesy Chicken Enchiladas Recipes

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EASY CHEESY CHICKEN ENCHILADAS



Easy Cheesy Chicken Enchiladas image

This simple cheesy chicken enchilada recipe is perfect for weeknight meals. It's so fast to prepare and full of flavor!

Provided by Michelle

Categories     main dish

Time 25m

Number Of Ingredients 4

4 cups cooked chicken, shredded or chopped
1 1/2 c shredded cheddar cheese, divided
2 c enchilada sauce
8 tortillas

Steps:

  • Preheat oven to 425 degrees.
  • Chop or shred cooked chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.
  • Lay a tortilla on a flat surface and spoon approximately 1/3 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9x13 glass baking dish. Repeat with the remaining seven tortillas.
  • Pour enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce. Spread the cheddar cheese over the top of the chicken enchiladas.
  • Bake in 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.

Nutrition Facts : Calories 417 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 enchilada, Sodium 941 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS



Campbell's® Easy Chicken and Cheese Enchiladas image

A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 6

Number Of Ingredients 9

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
½ cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Steps:

  • Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  • Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g

EASY CHEESY CHICKEN ENCHILADAS



Easy Cheesy Chicken Enchiladas image

Make and share this Easy Cheesy Chicken Enchiladas recipe from Food.com.

Provided by mtchbx20

Categories     One Dish Meal

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded monterey jack cheese (about 2 ounces)
6 flour tortillas, warmed (6-inch)
1 small tomatoes, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Steps:

  • 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
  • 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

Nutrition Facts : Calories 623.3, Fat 31.2, SaturatedFat 12.5, Cholesterol 113.8, Sodium 1933.6, Carbohydrate 47.7, Fiber 4.4, Sugar 6.3, Protein 38.1

EASY CHEESY CHICKEN ENCHILADAS!



Easy Cheesy Chicken Enchiladas! image

This is a quick, throw-together recipe I made up with ingredients I happened to have in the cupboard! We like to eat this with tortilla chips on the side, as the enchiladas come out very creamy!

Provided by usmcpatience

Categories     One Dish Meal

Time 35m

Yield 6-8 enchilladas, 4-6 serving(s)

Number Of Ingredients 5

6 -8 burrito-size flour tortillas
2 -3 cups cooked chicken, white meat (I used canned when available)
3 cups enchilada sauce (we use the Mild or Medium canned version!)
2 -4 cups shredded cheddar cheese
1 (14 ounce) can cheddar cheese soup

Steps:

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese.
  • Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full.
  • Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese.
  • Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.

Nutrition Facts : Calories 579.5, Fat 21.5, SaturatedFat 8.4, Cholesterol 75.3, Sodium 1758, Carbohydrate 64.1, Fiber 4.4, Sugar 3.1, Protein 30.5

CHICKEN-AND-CHEESE ENCHILADAS



Chicken-and-Cheese Enchiladas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
  • Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
  • Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

Steps:

  • Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  • Wrap the tortillas in a paper towel and microwave for 30 seconds.
  • Preheat oven to 350°F (180°C).
  • Place the chicken on the tortilla and roll tightly.
  • Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Top with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

CHEESE AND CHICKEN ENCHILADAS



Cheese and Chicken Enchiladas image

This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 package (9 ounces) frozen diced cooked chicken breast, thawed and chopped
4 ounces cream cheese, cubed
1 can (4 ounces) chopped green chilies
1/4 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
4 ounces process cheese (Velveeta), cubed
1/2 cup diced fresh tomato, divided
2 tablespoons milk

Steps:

  • In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.

Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.

MAKE-AHEAD CHEESY CHICKEN ENCHILADAS



Make-Ahead Cheesy Chicken Enchiladas image

A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.

Provided by barbinfl

Categories     Chicken Enchiladas

Time 1h20m

Yield 8

Number Of Ingredients 8

cooking spray
2 cups diced cooked chicken
3 cups shredded Mexican-blend cheese, divided
½ cup sliced roasted red peppers
1 (4.5 ounce) can diced green chile peppers
1 cup sour cream
1 (10 ounce) can enchilada sauce
8 (10 inch) flour tortillas

Steps:

  • Spray a 9x13-inch baking dish with cooking spray.
  • Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
  • Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
  • Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
  • Refrigerate until ready to cook, up to 2 days.
  • When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bubbly, about 1 hour.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g

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From therebelchick.com


“SIMPLY THE BEST” CHEESY CHICKEN ENCHILADAS - GARLIC WARS
2021-08-18 Add salt and pepper to taste. Preheat oven to 350. To assemble enchiladas, spread a small spoonful of enchilada sauce over a tortilla. Add a few pieces of chicken, and some cheese. Fold and put in the baking dish. Repeat until all of the chicken is gone. Drizzle remaining sauce over the top, and top with remaining cheese.
From garlicwars.com


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