All Recipes

Creamy Chicken Enchiladas

Prep

0-15 mins

Total

40 MIN

Servings

6 Servings

Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!

Ingredients

  • 2-1/2

    cups

    chopped cooked chicken

  • 1

    can

    (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

  • 1-1/2

    cups

    Shredded Colby & Monterey Jack Cheeses, divided

  • 3/4

    cup

    sour cream, divided

  • 1/4

    cup

    chopped fresh cilantro, divided

  • 12

    flour tortillas (6 inch)

  • 1-1/2

    cups

    TACO BELL® Thick & Chunky Salsa

Instructions

  1. Step 1

    Heat oven to 350°F.

  2. Step 2

    Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.

  3. Step 3

    Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.

  4. Step 4

    Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

You May Also Like