Easy Chicken Enchiladas Recipe

My favorite chicken enchilaga recipe baked in cheese with tortillas and stuffed with mouth-watering filling.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2 servings


  • NuWave Oven


  • 1 small onion chopped
  • 1 tbsp butter
  • 2 cloves garlic minced
  • 1 can Cream of Chicken Soup
  • 1 can green chili enchilada sauce
  • ½ cup sour cream
  • 1 cup chicken breasts cooked and shredded
  • 10 corn tortillas
  • 1 cup Monterey jack cheese shredded
  • 1 can chopped green chili optional
  • ¼ tsp salt
  • tsp freshly ground black pepper
  • 1 tbsp olive oil extra virgin


  • Sprinkle 10-inch baking pan with olive oil and set aside.
  • In a large mixing bowl combine cream of chicken soup, enchilada sauce, and sour cream. Stir to combine and set aside.
  • Melt butter in skillet and add chopped onions and garlic, cook until golden for about 4-5 minutes.
  • Add chicken and ½ cup prepared sauce to skillet. Mix and cook until heated through, then remove from heat.
  • Warm tortillas in NuWave Oven.
  • Place1 cup sauce in prepared baking pan and spread evenly.
  • Add approximately 2 tablespoons chicken mixture in center of each tortilla.
  • Roll up tortillas and place in dish, seam side down.
  • Pour remaining sauce onto enchiladas and place pan on 1-inch rack. Bake on Power Level HI for 10 minutes.
  • Add shredded cheese and cook on Power Level HI for 10 minutes.
  • Serve and enjoy.

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