Cheesy Chicken Enchiladas Recipe

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Cheesy Chicken Enchiladas

Chicken Enchiladas Recipe
Prep time
Cook time
Total time
Serves: 10 -12
  • 4 large chicken breasts, boneless, skinless
  • 1 (8 ounce) package cream cheese, softened
  • 1 (10 ¾ ounce) cream of chicken soup
  • 1 (10 ounce) diced tomatoes and green chilies, do not drain
  • 8 green onions, chopped
  • 20 flour tortillas, med. sized
  • 2 (10 ounce) cans red enchilada sauce
  • 4 cups cheddar cheese, shredded
  • Garnish Optional: black olives
  1. Boil chicken breasts and cool. Shred into small pieces.
  2. Preheat oven to 250 degrees.
  3. Spray two 13 x 9 pans with non-stick spray. Set aside.
  4. In a large bowl, mix together shredded chicken, cream cheese, cream of chicken soup, tomatoes and green chilies and green onions.
  5. Pour a little red enchilada sauce in bottom of each cooking pan, just enough to coat bottom.
  6. Fill each flour tortilla with 2 heaping tablespoons of chicken mixture and then roll up and place in pan.
  7. Pour the remanding enchilada sauce over chicken enchiladas.
  8. Sprinkle cheddar cheese over enchiladas.
  9. Cover pans with foil and bake for 50 minutes. Remove foil last 15 minutes of cooking.

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