Best 3 Easy Cheesy Chicken Enchiladas Recipes

EASY CHEESY CHICKEN ENCHILADAS

Steps:

• 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
• 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
• 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

EASY CHEESY CHICKEN ENCHILADAS

Steps:

• 1. In large bowl add 2 cups cheddar cheese, 2 cups monterey jack cheese, cooked chicken, sour cream,soup, chilies,onion,and salt and pepper. Mix well. Spoon about 1/2 cup of mixture off center of each tortilla, roll up and place seam side down in a greased 13x9 baking dish. I place what wouldn't fit in the tortilla's down the center of pan and then sprinkle the reaming cheese on top. Cover and bake at 350 for 20 minutes uncover and bake for another 10-15 minutes longer.
• 2. let stand 10 or so minutes before serving if they can wait that long... Enjoy!!

EASY CHEESY BEANY CHICKEN ENCHILADAS

Steps:

• 1. Preheat Oven to 350°
• 2. Cover chicken with water, add Chicken Boullion Paste, and boil until cooked. Shred once cooled.
• 3. In a microwave safe, large bowl, place the following: Cream of Chicken soup, Salsa, and cubed Velveeta. Microwave on high for 3 minutes, then stir. Repeat till Velveeta is melted and blends with the soup and salsa.
• 4. Add Shredded Chicken and Black Beans to mixture and stir.
• 5. Prepare a 13 x 9 pan with Pam.
• 6. Spoon about two spoon fulls of mixture into a tortilla. Wrap sides up and place, seam side down, in prepared pan. Repeat with the rest of the tortillas.
• 7. Fill sides in, around the filled tortillas, with any of the mixture that is left, then top Enchiladas with the shredded Cheddar Cheese.
• 8. Bake in oven for 30min.
• 9. **Serve with Sour Cream and/or Fresh Guacamole and Tostitos on the side. We prefer the Lime seasoned chips.