Sunday Potluck Chicken Enchiladas

(from Lisalouisville’s recipe box)

Source: Paula Deen

Categories: Entrees


  • 2 1/2 cups chopped cooked chicken
  • 1 (10 ounce) can mild enchilada sauce
  • 1 (8 ounce) pkg cream cheese, softened
  • 1/2 cup chopped onion
  • 2 cups shredded Cheddar cheese, divided
  • 1 cup shredded Monterey Jack Cheese, divided
  • 1 (16 ounce) pkg 10-inch flour tortillas
  • 1 (10.75 ounce) can fiesta nacho cheese soup
  • 1 (8 ounce) jar picante sauce


  1. eheat oven to 350. Spray a 13×9 inch baking dish with Pam spray.

  2. In a large bowl, stir together chicken, enchilada sauce, cream cheese, and onion. Add 1 cup Cheddar Cheese and ½ cup Monterey Jack cheese. Spoon mixture evenly down center of each tortilla; roll up tortillas, and place, seam side down, in prepared baking dish.

  3. In a medium bowl, combine remaining 1 cup Cheddar Cheese, remaining ½ cup Monterey Jack cheese, soup, and picante sauce. Spoon mixture evenly over tortillas.(FREEZE) or bake for 30-35 mins, or until hot and bubbly.

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