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Cheesy, Easy Chicken Enchiladas

recipe at a glance
Rating: 3/5
1 review

ready in: 30-60 minutes
serves/makes:   4

recipe id: 69083

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2 cups chopped cooked chicken
1 can (10.75 ounce size) cream of chicken soup
8 flour tortillas
1 can (14.5 ounce size) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup Mexican shredded cheese blend


Preheat the oven to 350 degrees F. Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.

Place seam-sides down in 13x9-inch baking dish; top with tomatoes and cheese. Cover with aluminum foil.

Bake for 30 to 35 minutes or until cheese is melted and enchiladas are heated through, removing the foil after 20 minutes.

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871 calories, 31 grams fat, 92 grams carbohydrates, 51 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 3 star recipe rating

Overall this was ok. The one thing we would recommend changing is to use enchilada sauce or even salsa in place of the stewed tomatoes. The juice from the tomatoes is too thin and will soak into the tortillas making them soggy. You really need a thicker sauce that will coat the tortillas. The flavor wasn't bad considering the simplicity of the ingredients. Definitely left room for you too dress it up as you desire.

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