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Easy Weeknight Chicken Enchiladas: What To Do With Leftover Chicken

January 29, 2013

Still have chicken leftover?  Seriously, that’s a lot of chicken! This is the third installment of my leftover chicken series; take a look back at Chicken and Dumplings and Chicken Spaghetti for more ideas for your chicken-y bits. It bears noting that you can use turkey too, so these recipes are perfect ways to rid yourself of holiday leftovers!

Beware though, this is another one of those you’ll find yourself baking chicken for instead of just using leftovers, it’s soooo good! My Hubby requests this every time I bake a chicken.


  • 2 cups leftover shredded chicken or turkey
  • 1 Tbsp Taco Seasoning
  • 1 cup salsa
  • 1 can cream of chicken soup
  • 8  flour tortillas (next week I’ll show you how to make your own)
  • ½ cup Mexican blend shredded cheese
  • ¼ cup sour cream
  • Premium Add On: Sautéed onion, peppers and mushrooms totaling half a cup, use ¼ cup less chicken.

Go ahead and heat your oven to 350 degrees.

MIX salsa and cream of chicken soup together in a bowl.

In another bowl, mix chicken, taco seasoning, cheese, veggies if using, sour cream and ¼ cup of your salsa/soup mixture together until consistent.

FILL the center of each tortilla and roll up. Place the rolled up tortillas in your baking dish (I use a 9 x 13) with the exposed edge side down. Pour your salsa/soup mixture on top making sure to spread it over all the tortilla bits so they don’t get crunchy.  Top with more cheese if desired.

BAKE 20 min. or until heated through. Serve with salsa and sour cream.

These are quick, easy and a great way to use up chicken and veggies you have lying around – not to mention a thrifty alternative to going out to a Mexican restaurant!

Chicken Enchilada Filling

Chicken Enchilada Filling

Filling Enchilada

Filling Enchilada

Rolled Up Enchiladas

Rolled Up Enchiladas

Enchiladas Covered in Sauce

Enchiladas Covered in Sauce

Enchiladas Covered in Cheese

Enchiladas Covered in Cheese

Baked Chicken Enchiladas

Baked Chicken Enchiladas

22 Comments leave one →
  1. February 4, 2013 4:48 PM

    YUM!! When I finish my challenge, I’m making this for sure!

  2. February 5, 2013 9:27 AM

    This sounds like a fantastic recipe to make when you have left over chicken! I’ll be trying this out soon! Thanks 🙂

  3. Lyn permalink
    June 27, 2013 5:19 PM

    I totally messed up. I mixed the Cream of Chicken Soup & Sour Cream together by mistake. Is there a fix for this?
    I can’t believe I did this and I’m trying to make dinner now. UGH
    Thank you for any advise n


    • June 27, 2013 5:24 PM

      Sure! Just pour over the top and bake like normal, use foil to cover the dish for 30 minutes, then remove the foil and add cheese on top and pop back in the oven just until the cheese is melted.

      • Lyn permalink
        June 27, 2013 5:47 PM

        Oh, thank you so much! I can’t wait to explore more of your recipes.

      • Lyn permalink
        June 27, 2013 5:51 PM

        So, just to be sure, shall I just mix the salsa in to my “mistake bowl” and go from there? Per your revised info…lol

      • June 27, 2013 6:35 PM

        Yeah, go ahead and mix in the salsa too. It will still be great!

      • Lyn permalink
        July 2, 2013 11:25 AM

        Hi there! The enchiladas turned out great! In spite of my misreading of the recipe.
        Thank you for responding so quickly to my harried questions!

        I will definitely make this again.

      • July 4, 2013 12:19 PM

        Like most of my recipes, there really isn’t a wrong way to do it. Go for what you like! I’ve tried these with leftover steak too (not that THAT happens very often!) I just cubed it up and used it instead of chicken and used more shredded cheese and less sauce for the filling, they were good too.

  4. July 1, 2013 2:09 PM

    I’m totally going to make this with the leftover pork I have in my fridge! I’m really hungry just looking at all that cheese. Awesome! PS I’m new to food blogging and was so happy when I saw that you had liked my post. Great to connect with a fellow foodie.

  5. Lyn permalink
    July 4, 2013 12:19 PM

    Adrienne, Happy Fourth of July!

    Since the enchilada recipe want over so well, I thought I’d ask your opinion on Caprese Salad.

    Would you make 3/4 hours ahead of serving (leaving basil until last minute) so the flavors merry or are you more of the, make before serving mindset?

    Thank you.

    • July 4, 2013 1:11 PM

      45 minutes is fine. I think the flavors will merry nicely! Just don’t cut your tomatos too thin or they will get dark.

      • Lyn permalink
        July 4, 2013 1:15 PM

        Thank you

  6. jessica massey permalink
    July 28, 2013 4:12 PM

    Was very good!! Thanks for recipe.

  7. Esmeralda permalink
    October 12, 2013 8:19 PM

    What can I use instead of salsa? Not a fan of salsa… 🙂

  8. firecook permalink
    March 18, 2014 6:50 PM

    Hello and nice to meet you. Thank you for liking a post. Nice recipes:)I love working with leftover foods:)


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