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Fast & Easy Chicken Enchiladas

Simply toss together shredded chicken, salsa, and cheese soup for an easy enchilada casserole that will feed a crowd.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
477 calories per serving


> Cooking spray
> 2 (10 oz) cans mild enchilada sauce, divided
> 3 cups shredded rotisserie chicken
> 1 (10.5 oz) can Cheddar cheese soup
> 1/2 cup thick & chunky salsa
> 1 (4 oz) can diced green chilies
> 8 (8") flour tortillas
> 1 cup shredded Mexican cheese blend

To Serve (Optional):

> Sour cream
> Chopped cilantro
> Diced avocado
> Lime wedges


Preheat oven to 425°F. Spray a 12x8" baking dish with cooking spray and spread ½ cup enchilada sauce on bottom of dish. In a large bowl, combine chicken, soup, salsa and green chilies.
Spoon ½ cup chicken mixture along center of each tortilla. Place seam-sides down in baking dish; pour remaining sauce on top and sprinkle with cheese. Cover with foil and bake 15 minutes. Remove foil and continue baking another 10 minutes, or until lightly browned and bubbly. Serve with sour cream, cilantro, avocado and lime wedges, if desired.

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