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Easy Chicken and Cheese Enchiladas

This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. A few pantry staples and 15 minutes and it goes into the oven. The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top. The only real prep is chopping the chicken, and any cooked chicken will work, rotisserie chicken, leftover cooked white or dark meat chicken, even canned chunk chicken (we have a tip for that below). You can even customize the toppings for these Easy Chicken & Cheese Enchiladas, think tacos and load them up! Need it gluten free? No problem- prepare with corn tortillas and gluten free cream of chicken soup.

Directions

Recipe Ingredients

  • 1 can (10.5 ounces) Condensed Cream of Chicken Soup or Gluten Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
  • 1/2 cup sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 6 (6-inch) flour tortilla or corn tortillas, warmed
  • 1 small tomato, chopped (about 1/2 cup)
  • 1 green onion (scallion), sliced (about 2 tablespoons)
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