Simple Chicken Enchiladas

Chicken Enchiladas ~ LifeofJoy.meI don’t do many recipes with canned soups in them. However, this is one of those that I do use it in. I know I could make my own condensed “cream of chicken soup” but I choose not to for this recipe. I guess I just like it being an easier recipe to make. Opening up 2-3 cans of soup is easier than making a rue and adding milk and broth to it.

If you have a pound of chicken already cooked, this recipe is even easier. ;)

Chicken Ench Ingredients ~

Shred or chop the cooked chicken.

Chicken for Enchiladas ~

Combine it with one and a half cans of cream of chicken soup.

Chicken and soup ~

Spread a little near the edge of the tortilla with a little bit of cheese.

Fill Tortilla ~ LifeofJoy.meRolling Enchiladas ~

Then I remembered that doing it this way uses more cheese. So I mixed half the cheese with the chicken and soup mixture and continued filling tortillas. Place in a grease pan.

Chicken Enchiladas ~

Spread  the remaining can and a half of cream of chicken soup over the tortillas.

Ready for the Cheese ~

Sprinkle the remaining 4 ounces of cheese on top.

Ready to Bake ~

After getting this all put together I also realized that I usually make these for all of my family, so I usually use 1½ pounds of chicken instead of just one pound. This is why I usually use 3 cans of cream of chicken soup. This night I was only fixing dinner for four and used one pound of chicken and thus I should have only used 2 cans of soup. Thus mine will look creamier than yours. Trust me; three cans is too much – still yummy but too much. Stick with 2 cans for 1 pound of chicken.

I got 9 enchiladas out of this but usually only get 8 per pound.

Time to Eat ~

As you can see, it is a bit difficult to find where each tortilla ends and begins. Just dish it out from the end with a wide spatula and enjoy.

Chicken Enchiladas ~

Chicken Enchiladas ~

Chicken Enchiladas


  • 1 pound chicken
  • 2 cans cream of chicken soup
  • 8 ounces cheese, shredded (I used colby jack.)
  • 8 tortillas (I use whole wheat)


  1. Saute and cut chicken.
  2. Add one can of soup.
  3. Add 1/2 the cheese
  4. Spread 1/8 of the mixture onto each tortilla and roll up.
  5. Place in oil sprayed 9x13 baking dish
  6. Bake in 350º oven until cheese is completely melted and bubbly and enchiladas are heated through.

I hope you enjoy these as much as we do.

Until next time, God bless,

Michele ºÜº

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