When I’m looking for a go to recipe for dinner, these Chicken Enchiladas are it! They are a family favorite.
Yep, another recipe from my mom’s kitchen. What can I say? I love her cooking. This one came from a friend of hers years and years ago (like maybe even 30+ yrs ago).
My daughter asks for it for her birthday dinner every year (my kids get to choose whatever they want for meals on their birthday. My six year old chose sushi this year…..) and I prefer it over “traditional” enchiladas any day.
Chicken Enchiladas
Mom's Chicken Enchiladas
Ingredients
- 3 chicken breast cooked, shredded
- ¾ c sour cream
- 10.5 oz cream of chicken soup
- 1 c milk
- ¾ c salsa
- 12 corn tortillas
- 2 c cheese shredded
Instructions
- Mix soup, milk & salsa.
- Heat in microwave on medium heat, 3 minutes.
- Add sour cream, heat 1 minute.
- Take 1 tortilla & place in greased 9x13 pan.
- Put 1 ½ tbsp chicken, 1 ½ tbsp cheese, 2 tbsp soup mix in the middle and roll up placing edge on bottom of pan.
- Reserve about 1 c soup mix and 1 c cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).
Video
Nutrition
These aren’t traditional Chicken Enchiladas – they include a can of soup and a “white sauce.” When I make them for friends or people who haven’t tried them before, they are caught off guard but always love them.
You can also make them ahead and then stick them in the oven when you’re ready to heat them up. I’ve made a couple batches at a time and served them later. They save really well.
While I like them as the recipe says, you can add all types of toppings – chopped up lettuce, tomato, sour cream, olives.
Food photography and styling courtesy of My Name is Snickerdoodle.
Try these other main dishes and let me know what you think:
Beef Taco Bake
Dr. Pepper Chicken
Baked Spaghetti
Turkey Tetrazzini
Danielle says
November 4, 2014 at 2:52 pmI added some mushroom and zucchini to the mixture to give some extra veggies to the family without to many complaints. It was so super yummy thanks for the recipe!
theresa says
September 22, 2014 at 5:25 pmTry it with mexicorn and Ortega Chili’s instead of salsa. Soooo yummy!!!!
Kristi P says
September 1, 2014 at 4:26 pmChristina my husband doesn’t like tomatoes when they are chunky so I just blend the rotel or the salsa up first it gives it great flavor and hubby loves it! Thanks for an awesome recipe :)
Christina says
August 27, 2014 at 10:13 amCan I take out the salsa or use something else instead of it?? My husband doesn’t like tomatoes so salsa is out.
theresa says
September 22, 2014 at 5:35 pmMexicorn and Ortega diced chilis. Not spicy but oh so delicious!!
Marci Kelly says
August 26, 2014 at 9:41 pmCan you please give us your recipe’s for your side dishes shown with your enchiladas! Thank you..
Angelia says
August 26, 2014 at 3:31 pmlol made this last night I use the mushroom soup in it though and for added kick you can put in jalapenos
Michelle says
May 19, 2014 at 6:09 pmThis recipe was so delicious. Literally the only thing I did was add jalapenos to the cheese sauce. This was about a million times better than the authentic with the red or green sauce. Creamy, cheesy, gooey. I’m gonna have leftovers for lunch!
Slice some cold crunch iceberg lettuce, tomatoes, and do some white rice with salt and lime for the side.
Best enchiladas ever!
Suzanne Manser says
May 5, 2014 at 2:42 pmLooks scrummy. As I’m in the UK, I’d like to ask what size (ml, oz, fl oz, g whatever) the can of soup is please? I can cope with cups, I have American and Canadian! I live with a Canadian. Thank you. Looking forward to trying this one.
Patty says
May 28, 2014 at 8:05 amSuzanne, it is most likely a 10 3/4 oz can – that is standard size for Campbell’s cream soups.
Tracy says
January 30, 2014 at 3:26 amCan this be put together ahead of time and cooked later?
Kim Fahrni says
August 17, 2012 at 8:52 amI made these last night and they were a HUGE hit!! I did season the chicken with taco seasoning while it cooked, but otherwise followed your recipe to the letter ;-) Thank you for sharing. My family REALLY appreciated it.
Ami Allison says
August 7, 2012 at 9:50 amOH YUM!!! Pinning this. I can’t wait to try it! :)
Andreja says
August 6, 2012 at 4:20 pmIt looks great, we love it
Andreja
Megan says
August 6, 2012 at 2:00 pmLooks delicious! I am definitely pinning this recipe. :) Megan
Trisha @ 3 Four and Under says
August 6, 2012 at 8:04 amLooks delicious! This recipe reminds me of my mom’s recipe. In her recipe she uses Green chilies instead of salsa and flour tortillas.