Simple Cheesy Chicken Enchiladas


This Simple Cheesy Chicken Enchiladas Recipe is one of those dishes that’s a cooking life saver. It’s simple, with just four ingredients, and can be put together in no time.

Perfect for a last minute dinner emergency.

These ingredients are usually on hand in most kitchens or freezers. If you don’t normally keep these maybe you should add them for that occasion when you can use a quick dinner.

Simplicity is the name of the game here. Give the recipe a try! Taste testing is the bottom line.

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Simple Cheesy Chicken Enchiladas
  • 1 Lb ground chicken
  • 2 3/4 cups chunky salsa divided
  • 1 1/2 cups shredded cheddar cheese divided
  • 12 6 inch flour tortillas
  1. In large skillet, brown the chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
  2. Spread 1/2 cup of the remaining salsa onto the bottom of 9x13" baking dish.
  3. Spoon 1/4 cup of the meat mixture down the center of each tortilla. Roll the tortillas and place, seam sides down, in the baking dish. Top with the remaining salsa and cheese.
  4. Bake in preheated 350F oven for 20 minutes or until heated through.

Tips and Tidbits

This same recipe can be modified with ground beef instead of the ground chicken. Ground turkey is also an option.

In addition to the salsa you can add some enchilada sauce. Reduce the salsa by the amount of sauce you add.

You might want to add some Mexican seasonings to the salsa or sauce for more flavor.

More recipes you might enjoy.

Easy Baked Chicken Parmesan
Quick and Easy Chicken Schnitzel
Chicken Fajita Grilled Cheese

Recipe by catht
Photo by Chef floWer

Simply Sour Cream Chicken Enchiladas

Wow! Very rich, creamy and absolutely delicious Sour Cream Chicken Enchiladas! Easy to assemble, deliciously creamy and easy to make.

Simply Sour Cream Chicken Enchiladas

And there is NO canned cream soup in these enchiladas!

I’m throwing my condensed soup enchilada recipe away. These taste like authentic Mexican!

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Sour Cream Chicken Enchiladas Recipe

Simply Sour Cream Chicken Enchiladas
  • 1 lb chicken breast diced
  • 1 medium onion chopped
  • 1 tablespoon vegetable oil
  • 8 8 inch flour tortillas, softened
  • 1 1/2 cups grated Monterey jack cheese or 1 1/2 cups Mexican blend cheese divided
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 15 ounce can chicken broth
  • 1 cup sour cream
  • 1 4 ounce can chopped green chilies
  1. In a fry pan, cook the chicken and onion together in oil over medium-high heat until the chicken is just done.
  2. Divide the cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll the enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt the butter in a medium saucepan; stir in the flour to make a roux; stir and cook until bubbly; gradually whisk in the chicken broth and bring to boiling, stirring frequently.
  5. Remove from the heat; stir in the sour cream and green chiles; pour the sauce evenly over the enchiladas.
  6. Top with the remaining 3/4 cup cheese and bake at 400F for 20 minutes until the cheese is melted and the sauce near the edges of the baking dish is bubbly.


More recipes you might like.

Southwestern Taco Casserole
Tex/Mex Rice Casserole
Slow Cooker Enchiladas

Recipe by Deb’s Recipes
Photo by Andi of Longmeadow Farm

Huevos a La Mexicana – Mexican Breakfast

Huevos a La Mexicana is not only a great Mexican Breakfast but can also be brunch, lunch or even dinner. It’s that’s versatile a dish.

Huevos a La Mexicana - Mexican Breakfast

Super recipe – super fast and super tasty! It’s so simple & yummy and it can easily be doubled, tripled, quadrupled… !

It also has a nice little kick to it, just how I like my eggs. Serve on flour tortillas with fresh salsa and some guacamole…

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Huevos a La Mexicana - Mexican Breakfast
  • 4 eggs
  • 1 medium sized tomatoes washed and diced
  • 1/4 onion finely chopped
  • 1 -2 serrano pepper chopped
  • 1 tablespoon butter
  • 1 tablespoon oil
  • salt
  1. Melt the butter with the oil in a deep skillet, add the onion and the peppers and saute until the onion is translucent.
  2. Add the tomato and the eggs, stirring constantly to prevent sticking until the eggs are done.
  3. Season to taste with salt.

More recipes you might like.

Start Your Day With Breakfast Pizza
Yummy Breakfast Quiche
Make Ahead Breakfast Burritos

Recipe based on one by Elmotoo
Photo by Dreamer In Ontario

Tex Mex Rice Casserole

With this Tex Mex Rice Casserole you can feed six hungry people with just a pound of ground beef, a cup of rice, a jar of salsa and a can of corn. Now that’s frugal!

Tex Mex Rice Casserole
You’re not just filling bellies either. This is delicious food with a Tex/Mex flair. It’s seasoned with chili powder and topped with creamy cheddar cheese!

Choose mild, medium or hot salsa. I use the hot and add an additional diced jalapeno pepper because I’m a heat lover.

You don’t need to buy hamburger helper with this delicious recipe. Quick, easy and delicious.

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Tex Mex Rice Casserole Recipe

Tex Mex Rice Casserole


1 lb ground beef
1 cup long grain rice
2 cups water
1 (16 ounce) jar salsa
1 (11 ounce) can mexicorn
1 teaspoon chili powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded


Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.

Preheat oven to 350°F.

In a skillet, brown the ground beef and drain off any excess fat. Place in a large mixing bowl.

Add the jar of salsa to the ground beef. Also add the chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.

Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.

After 30 minutes, take off the lid/foil, add the shredded cheddar cheese evenly over the top and bake for an additional 5 minutes.

Remove from the oven, serve and enjoy!

More recipes you might like.

Low Carb Tex/Mex Baked Chicken
Mexican Stuffed Shells
Crock Pot Beef Fajitas

Recipe adapted from one by Pam-I-Am
Photo by Pam-I-Am

Mexican Stuffed Shells – Tex/Mex Deluxe

These Mexican stuffed shells would probably not be recognized in Mexico but in Texas, it’s just the sort of thing that you could expect.


When I was a youngster my family moved from Alabama to Texas. I developed a love for Tex/Mex food there and even though I live in Alabama now my love still lives.

They are really economical too. One pound of ground beef is stretched to serve 6 very generous servings or eight with a side and a salad.

I like to have refried beans and a simple lettuce and tomato salad along with some tortillas.

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Mexican Stuffed Shells
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins

A delicious Tex/Mex meal that you won't soon forget!

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Stuffed Shells
Servings: 6
Calories: 395 kcal
  • 1 lb ground beef
  • 1 1 1/4 ounce package taco seasoning (can use low-sodium)
  • 1 4 ounce package cream cheese
  • 14 -16 large pasta shells
  • 1 cup salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • 1 1/2 cups tortilla chips crushed (optional)
  • 3 green onions chopped
  • 1 cup sour cream
  1. Preheat oven to 350°.
  2. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover, and then simmer until cheese is melted. Blend well. Set aside and cool completely.
  3. While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on a baking sheet so that they don’t stick together.
  4. Pour salsa on the bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.



Up Next: 

Chicken Enchilada Casserole

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Make Ahead Breakfast Burritos – Much Better Than Drive-Thru

These Make Ahead Breakfast Burritos are much better than fast food! They’re flavorful, high protein, and convenient for walking/driving and eating.

Make Ahead Breakfast Burritos

Burritos are one of the fast food industry’s best sellers in the morning. Unfortunately like most things from fast-food restaurants, they are usually full of other not so great things.

The obvious solution is to make them yourself. Its a very easy process that produces excellent, highly portable results.

To start, you need to spend about 30 minutes of your time making a batch of burritos. Then just prepare them for freezing and freeze ’em up.

When you are ready to eat the burritos. Pull one out of the freezer the night before, or just put it into the microwave frozen in the morning. Heat until it reaches the desired temperature.

It is super easy to transport to work or school and it has some great health benefits. Benefit number one is just making sure you have breakfast!

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Make Ahead Breakfast Burritos
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

These Breakfast Burritos are the solution to "breakfast skippers" problem. 

Course: Breakfast
Cuisine: Mexican
Keyword: Make Ahead Breakfast Burritos
Servings: 12
Calories: 280 kcal
  • 12 eggs
  • 1 tbsp extra virgin olive oil
  • 1 lb turkey sausage removed from casings, cooked and drained
  • 1/2 cup each diced green pepper red pepper, onion
  • 2 cups frozen hash brown potatoes
  • 1 tbsp taco seasoning mix
  • 1 heaping tbsp green chilis
  • 1/2 cup chunky salsa
  • 2 cups shredded old Cheddar cheese
  • 24 flour tortillas
  1. Saute the peppers, and onion over medium high heat in the olive oil until beginning to soften. Add the hash browns, taco seasoning, green chilis  and continue to saute until golden and cooked through.
  2. Add to the cooked sausage, add the salsa and mix everything together well.
  3. Whisk the eggs together and begin to scramble in a non stick pan treated with cooking spray or oil over medium high heat.. When the eggs are still somewhat soft, add the sausage mixture and continue to scramble together. Remove from heat when eggs appear to be almost done.

  4. Place 1/2 cup of the egg mixture onto each burrito and top with cheese.
  5. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.


Up Next: 

IHOP Buttermilk Pancakes

These are fantastic! Not only great for breakfast but lunch and dinner also. Really easy to make too so I’m not buying pancake mix

Mexican Chicken Casserole – Easy and Delicious

Mexican Chicken Casserole! Do you ever stand in front of your open refrigerator or cupboard and wonder what you’ll have for dinner?


The answer could be this simple casserole

It’s a great way to use cooked chicken. I’ve also used a rotisserie chicken from the grocery store.

So close that refrigerator door and get cooking!

Be sure follow Foodgasm on Pinterest for more great recipes.

Mexican Chicken Casserole
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Chicken, tortillas, beans, diced tomatoes and green chiles, fajita seasoning and cheese come together in this delicious Mexican casserole. Can make ahead and freeze for later.
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 290 kcal
  • 1 medium onion chopped
  • 2 tbsp vegetable oil
  • 1 19 oz. can enchilada sauce
  • 1 16 oz can black beans, rinsed and drained
  • 1 14 1/2-oz can diced tomatoes with jalapenos
  • 1 11 oz. can Mexican-style corn, drained
  • 1 tsp fajita seasoning or chili powder
  • 1 tsp ground cumin
  • 1 10 oz. pkg 6-inch corn tortillas (I used flour instead - it was fine)
  • 3 cups chopped cook chicken I used a cooked rotisserie chicken from the store and picked it from the bone
  • 3 cups 12 oz. shredded Mexican four-cheese blend
  1. Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, 5 min. or until thoroughly heated.
  2. Spoon one-third of the sauce mixture into a lightly greased 13x9-inch baking dish. Layer with one-third of tortillas, half of chopped chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.
  3. Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.



Up Next:

Mexican Stuffed Shells

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Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas should be your next potluck home run. Boneless skinless chicken thighs are smothered in cheese, chilies and corn tortillas.

Crockpot Chicken Enchiladas

Simmered for hours until creamy with sour cream and cream of chicken soup, this version of enchiladas can be spiced up with cayenne and hot sauce.

Dress it up with garnishes of chopped green onions and guacamole and have a fiesta!

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Creamy Crockpot Chicken Enchiladas
Prep Time
30 mins
Cook Time
4 hrs 20 mins
Total Time
4 hrs 50 mins

Chicken thighs make the best chicken enchiladas. The other ingredients enhance and the crockpot does all the cooking! 

Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 360 kcal
  • 15 boneless skinless chicken thighs
  • 1 can 26 ounces condensed cream of chicken soup
  • 1 container 16 ounces sour cream
  • 1 can 7 ounces roasted green chilies
  • 1 can 10 ounces pitted black olives
  • 1 1/2 dozen corn tortillas
  • 2 cloves garlic minced
  • 3 1/2 cups shredded Monterey Jack cheese
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
  1. Cook the chicken thighs - put them in a pot and cover with water. Bring the water to a boil and then lower the temperature to a medium simmer.The chicken should be cooked through - no pink meat - in about 20 minutes.
  2. Remove them from the pot and let them cool. When they are cool enough to handle, dice it into small pieces.
  3. In a large bowl, combine the cooked chicken with the cream of chicken soup, the minced garlic, sour cream and the green chilies. Add the chili powder, cumin, kosher salt and the ground black pepper to this mixture and stir all the ingredients together so that everything is well mixed.
  4. Cut the corn tortillas into quarters.
  5. Take half of the cut tortillas and layer them inside a crockpot. Spread half the chicken mixture over the tortillas, then spread half the shredded Monterey Jack cheese over the chicken. Top this layer with half of the pitted olives, then repeat the layering: Quartered tortillas, chicken mixture, shredded Monterey Jack cheese, pitted olives.
  6. Cover the pot and cook on low for about 3 to 4 hours. The tortillas may disintegrate a little, so be careful when serving.

Good To Know – You can save yourself a little money if you buy the chicken thighs with the bones in and skin attached. Take the skin off before you cook them. After they’ve finished simmering, the meat should easily come right off the bone.

Food For Thought – Cut your calories by using non-fat sour cream and low fat Monterey Jack cheese.

On Your Own – This recipe is just as easy and scrumptious with boneless skinless chicken breasts and shredded cheddar cheese.

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