So Easy Enchiladas

Prep Time
Cook Time
Ready In

Recipe: #7369

February 22, 2012

"My daughter got this recipe from her good friend who stayed with her family for awhile. Then I got the recipe from my daughter. Since my husband don't like sour cream I changed it just a little to our likes. It's easy and actually fast to make. Add tasty to that and you have one yummy meal! Just add any thing you want on the side!"

Original is 10 servings


  • Serving Size: 1 (257.9 g)
  • Calories 815
  • Total Fat - 41.7 g
  • Saturated Fat - 16 g
  • Cholesterol - 138.3 mg
  • Sodium - 692.2 mg
  • Total Carbohydrate - 76.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 43.3 g
  • Protein - 36.9 g
  • Calcium - 412.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Cook chicken breast, drain and shred

Step 2

Heat rice in microwave according to package directions

Step 3

Mix 14 oz can soup, rice, chilies, 1 and 1/2 cups of cheese, chicken, If you want creamier mixture add 2nd can of soup.

Step 4

Grease large baking dish and pour about 1/3 cup enchilada sauce in bottom of pan. Move pan around to cover bottom.

Step 5

With tortilla in hand, put about 3 TBSP of mixture down center of each tortilla and roll up, place in dish seam side down, till dish s full.

Step 6

Pour remaining enchilada sauce evenly over the top of enchiladas.

Step 7

Sprinkle remaining cheese evenly over top of enchilada sauce.

Step 8

Spray a sheet of foil with non stick spray and cover dish.

Step 9

Bake at 350 for 30 minutes or until hot.

Step 10

Top with your choice of favorite toppings.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a milder flavor, use mild enchilada sauce instead of the hot variety.
  • If you don't have Uncle Ben's 90 second Spanish Rice, you can use any brand of microwavable Spanish rice.

  • Instead of using 4 cups of Mexican blend cheese, use 2 cups of Mexican blend cheese and 2 cups of Monterey Jack cheese. The benefit of this substitution is that Monterey Jack cheese has a milder flavor than Mexican blend cheese, which will help to balance out the spiciness of the enchiladas. Additionally, the Monterey Jack cheese will melt more easily than Mexican blend cheese, resulting in a creamier texture.
  • Instead of using 1 can of condensed cream of chicken soup, use 1 can of condensed cream of mushroom soup. The benefit of this substitution is that the cream of mushroom soup will add an earthy flavor to the enchiladas, which will complement the other flavors in the dish. Additionally, the cream of mushroom soup will provide a richer texture than the cream of chicken soup, which will help to make the enchiladas more flavorful.

Vegetarian Variation Replace the chicken breast with 2 (15 ounce) cans of black beans, drained and rinsed. Reduce the cheese to 2 cups and add 1 cup of cooked and crumbled tofu. Omit the chilies and taco seasoning mix and replace with 1 teaspoon of chili powder and 1 teaspoon of cumin.

Mexican-Style Replace the chicken breast with 1 pound of ground beef. Omit the chilies and taco seasoning mix and replace with 1 teaspoon of chili powder and 1 teaspoon of cumin. Increase the cheese to 2 cups and add 1 cup of cooked and crumbled chorizo. Top with 1/4 cup of chopped fresh cilantro before serving.

Mexican Street Corn Salad: This flavorful and colorful salad is the perfect accompaniment to the enchiladas. The combination of sweet corn, creamy mayo, tangy lime juice, and zesty spices make it a delightful side dish. Plus, it's easy to make and can be served either warm or cold.

Chile Relleno Casserole: This cheesy and delicious casserole is the perfect complement to the Mexican Street Corn Salad. It features roasted poblano peppers stuffed with cheese and a flavorful sauce. The combination of the creamy cheese, roasted peppers, and zesty sauce will make this dish a hit at any gathering. Plus, it's easy to make and can be served warm or cold.


Q: How long should I bake the enchiladas?

A: Bake the enchiladas at 350 degrees Fahrenheit for 30 minutes or until they are hot.

Q: What ingredients do I need to make the enchiladas?

A: You will need tortillas, cheese, your favorite filling (such as chicken, beef, or vegetables), enchilada sauce, and optional toppings such as sour cream, avocado, and cilantro.

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Fun facts:

The dish "Enchilada" has been around since the 19th century. It was created by Mexican silver miners, who used leftover tortillas to make the dish.

The classic Enchilada is said to have been invented by the legendary Mexican singer, actor, and restaurateur Pedro Infante. He is credited with popularizing the dish in the 1950s.