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Carrie’s Chicken Enchiladas



1 roasted chicken, cut into bite-size pieces (approximately 3-4 cups)

1 large onion, diced

1127 ml. tin chopped green chilies

1 can condensed Cream of Chicken Soup

34 cups grated Tex Mex cheese, divided

2 teaspoons cumin

¼ cup sour cream

2 teaspoons Tex-Mex seasoning, I love Triple Smoke brand 

salt and pepper to taste

1 cup salsa

8 large tortilla shells


Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.  

Over medium heat, put 1 tbsp. of oil in a large frypan.  Add onion and saute until soft, about 5 -8 minutes.  In a large bowl, mix spices, green chilis, condensed soup, chopped chicken, sour cream and 2 cups grated cheese.  Remove the onion from the heat and add to the chicken mixture.  Stir well to mix ingredients.  

Evenly spread 1/2 cup salsa into the bottom of pan.

Spoon approximately 1/2 cup chicken filling into a strip near the bottom of a tortilla shell. Roll up and place in baking dish. Repeat with remaining shells and filling.  

Spread remaining 1/2 cup salsa over top of rolls (or all the salsa if you forgot to put some on the bottom!) Scatter with remaining cheese and cover pan with tin foil.  

To freeze, cover pan with foil, label and place in freezer.  Thaw and bake as instructed.

Bake, covered for 30 – 45 minutes or until cheese is melted and bubbly.  

Serve with additional sour cream, salsa and guacamole.