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Easy Chicken Enchiladas

Easy Chicken Enchiladas


Using canned chunk chicken and prepared enchilada sauce makes this Mexican-style dish super easy...lots of cheddar cheese and green chiles makes it really tasty!

serves 4 people


cost per recipe: $40.50

The price is determined by the national average.

  • 1

    can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

  • 1 1/2

    cups shredded Cheddar cheese (about 6 ounces)

  • 1

    small onion, chopped (about 1/4 cup)

  • 1

    can (about 4 ounces) chopped green chiles, drained (optional)

  • 1 1/4

    cups enchilada sauce

  • 8

    corn tortilla (6-inch), warmed

  • 1/4

    cup sour cream

  • 1/4

    cup shredded lettuce

  • 1/4

    cup diced tomato

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F.  Stir the chicken, 1 cup cheese, onion and chiles, if desired, in a medium bowl.

Step 2

Spread half the enchilada sauce in the bottom of a 3-quart shallow baking dish.

Step 3

Spread about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into the baking dish.  Pour the remaining enchilada sauce over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.

Step 4

Bake for 25 minutes or until the filling is hot and bubbling. Top with sour cream, lettuce and tomato.

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Made With
Swanson® Premium White Chunk Chicken Breast in Water

Swanson® Premium White Chunk Chicken Breast in Water


Ratings & Reviews

  • Ebelen B.

    July 25, 2014

    Easy, simple yet delicious

    This recipe is easy to prepare, and the time required for it to be cooked is reasonable especially when this is on your list during the work week. I usually add minced jalapeno to add zest.

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  • April C.

    January 14, 2014


    I used shredded chicken breast instead of canned chicken. The recipe was simple to make and delicious. I mixed 2 large spoons of sour cream into the chicken mixture instead of using it as a topper. Corn on the cob made a perfect addition for more vegetable goodness.

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  • woolwoman

    June 3, 2013

    easy and delicious

    I must admit - I would never typically consider making a meal using canned chicken. Both my husband and I were really amazed how delicious this was - I used organic wheat tortillas and it was a really tasty easy meal. I would do this again.

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  • Roni R.

    May 5, 2013


    This recipe was delicious! I changed it up a little, but it took like 10 min to make and was soooo good. I left out the onion, used mexian style shredded cheese, turned the oven up to 375 during the last 7 minutes, and topped with sour cream and black olives when I served them. :*)P! I served with zatarans rice and refried beans. Yuuum!!!!!!!!!!!!! So good

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  • Jaymie G.

    May 4, 2013

    Great and simple

    I love this recipe, simple and full of flavor. I use cooked chicken breast instead of canned chicken and since my better half can't handle too much spice I use around a half can of the chilis. This is my second time making it, and I am sure won't be the last!

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