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
- 3 chicken breast, cooked, shredded
- ¾ c. sour cream
- 1 can cream of chicken soup
- 1 c. milk
- ¾ c. salsa
- 12 corn tortillas
- 2 c. shredded cheese
- 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).
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
I 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!
Try it with mexicorn and Ortega Chili’s instead of salsa. Soooo yummy!!!!
Christina 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 :)
Can I take out the salsa or use something else instead of it?? My husband doesn’t like tomatoes so salsa is out.
Mexicorn and Ortega diced chilis. Not spicy but oh so delicious!!
Can you please give us your recipe’s for your side dishes shown with your enchiladas! Thank you..
lol made this last night I use the mushroom soup in it though and for added kick you can put in jalapenos
This 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!
Looks 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.
Suzanne, it is most likely a 10 3/4 oz can – that is standard size for Campbell’s cream soups.
Can this be put together ahead of time and cooked later?
I 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.
OH YUM!!! Pinning this. I can’t wait to try it! :)
It looks great, we love it
Andreja
Looks delicious! I am definitely pinning this recipe. :) Megan
Looks delicious! This recipe reminds me of my mom’s recipe. In her recipe she uses Green chilies instead of salsa and flour tortillas.