Mexican Chicken Enchiladas Recipe

Mexican Chicken Enchiladas Recipe


3 cups diced cooked chicken
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/4 teaspoon oregano
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
10 -12 flour tortillas
salt and pepper

1/4 cup milk
1 (10 1/2 ounce) can cream of chicken soup
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese


Mix together first 7 ingredients. Add salt and pepper to taste. Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla. With seam side down, place each rolled tortilla side by side in a 13×9 inch casserole dish Mix together first 2 topping ingredients. Pour evenly over enchiladas in casserole dish. Sprinkle with shredded cheese. Bake at 350 degrees for 30-40 minutes.

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