So Easy Enchiladas

Prep Time
Cook Time
Ready In

"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 recipe yields 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 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.

Tips & Variations

No special items needed.