Chicken Enchilada Recipe

This easy chicken enchilada recipe will taste fantastic and won't take you all day in the kitchen to fix them. Thanks to my sister's friend Gale for these easy chicken enchiladas.

Makes 4 - 6 Servings

• 1 Rotisserie Chicken
• Package of Microwave Spanish Rice
• 1 (10.75 oz) Can Cream of Chicken Soup
• 1 Cup Sour Cream
• 1 (8 oz) Package of Cream Cheese
• 1 (8 oz) Package of Monterrey Jack Cheese with peppers, Shredded and divided
• 1 (8 oz) package Sharp Cheddar Cheese, Shredded and divided
• 1 (14 oz) Package burrito sized Flour Tortillas
• 1 (15 oz) can mild Enchilada Sauce - I use a little more
• Garnish with chopped fresh Cilantro

Directions:

Preheat oven to 350

Spray a 13x9 inch baking dish with non-stick cooking spray.

Remove and discard skin and bone from chicken. Coarsely chop chicken.

In a large bowl, combine chopped chicken, Spanish Rice, Sour, sour Cream, Cream Cheese, 2/3 of the Monterrey Jack cheese with peppers, and 2/3 of the shredded Cheddar Cheese.

Spoon mixture evenly down center of each tortilla, wrap tocompletely enclose filling. Place seam side down in prepared baking dish.

Pour enchilada sauce evenly over tortillas. Cover and bake for 30 minutes.

Uncover and sprinkle evenly with remaining cheeses and bake for 10 minutes longer or until hot and bubbly.

Garnish with cilantro, if desired.

Top of Chicken Enchilada Recipe

More Easy Dinner Recipes

Quick-and-Easy-Dinner Homepage

New! Comments