Cheesy Chicken Enchiladas


May 9, 2017

Simple and Quick Cheesy Chicken Enchiladas recipe for brunch or dinner.

  • Prep: 25 mins
  • Cook: 30 mins
  • Yields: 5


1 can (18.5 oz) Chicken and Cheese Enchilada Soup

1/4 cup Briggs TRUE Texas Seasoning & Rub

1 can (10 oz) hot or mild enchilada sauce

2 cups shredded cooked chicken

2 cups shredded Monterey Jack cheese (8 oz)

10 corn tortillas (6 inches)

2 medium green onions, thinly sliced


1Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.

2In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

3Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.


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