Chicken Enchiladas

Community Recipe from


  • 4-6 boneless skinless chicken breasts
  • 1 large container sour cream
  • 10 ounce(s) pepper jack cheese grated
  • 1 small onion
  • 2 small cans cream of mushroom soup
  • 2 cup(s) monterrey jack shredded cheese
  • 1 package(s) 10 count soft flour tortilla shells


  1. Boil the chicken, let cool, then cut into cubes (pieces). Mix the chicken, sour cream, pepper jack cheese and small onion and salt and pepper. Spoon some of the mixture (your guess as to how much) into a soft tortilla shell and roll. Place seam side down in a 9 x 13 greased pan. Continue filling shells until mixture is gone or you run out of shells . Ad dthe cream of mushroom soup on top of the enchiladas, top with the monterrey jack cheese. Bake at 350 degrees for 30 minutes. Recipe makes between 8 - 10 enchiladas. If you have mixture left over, it can be frozen and used later.

  2. 10 minute santa fe rice
  3. Boil 2 cups of water in sauce pan, stir in 2 cups of Minute rice, 1 cup of drained black beans or red beans, and 1 cup salsa Cook on low heat for 5 minutes.

  4. Salsa Dip
  5. 1 large block of cream cheese, 1 cup salsa

  6. Use a can of refried beans and heat in the microwave with shredded cheese on top.
January 2012

This recipe is a personal recipe added by SandraClements and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Enchiladas Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy