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Chicken Enchiladas

tortillas, chicken, cheese, soup, sour cream, chilies, mushrooms, onion, milk

Chicken Enchiladas -


1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
1/4 teaspoon oregano
salt and pepper
10 -12 flour tortillas
Topping1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Directions for Chicken Enchiladas Recipe

Mix together first 7 ingredients.
Add salt and pepper to taste.
Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
Pour evenly over enchiladas in casserole dish.
Sprinkle with shredded cheese.
Bake at 350 degrees for 30-40 minutes.

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