Easy Chicken and Cheese Enchiladas

Easy Chicken and Cheese Enchiladas

2 reviews, 4.5 star(s). 100% would make again

Ready in 1 hour

This is my healthy adaptation of an old recipe off the back of a soup can. It is easy. It is delicious. Real comfort food. Tastes even better leftover and reheated. All you need to complete the meal is a big combination salad.


1 can 98% fat-free cream of chicken soup
1/2 cup plain, non-fat yogurt
1 cup chunky picante sauce
2 tsp chili powder
2 cups cooked chicken; chopped or shredded
8 oz. Monterey Jack cheese; grated
9 6" corn tortillas; softened

Original recipe makes 4



Preheat oven to 350 F.

Stir together the soup, yogurt, picante sauce, and chili powder.

Remove one cup of the chicken soup/picante sauce mixture and combine it with the chicken and half of the cheese.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in an 8 x 11 inch shallow baking dish. Pour the remaining soup/picante sauce mixture over the filled tortillas. Sprinkle the rest of the cheese evenly over the top. Cover the baking dish.

Bake 40 minutes or until the enchiladas are hot and bubbling.

Alert editor   

these enchiladas were so good served with beef filet, and spanish rice yummerz! this is my photo, not my recipe, CCheryl

Calories Per Serving: 473 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

I used sour cream because I didn't have any plain yogurt but it turned out really good. Will make again. Thanks!
kimberlyannaldana 4y ago

[I posted this recipe.]
billmc44 7y ago

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