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Easy Chicken Enchiladas Recipe! {with Sour Cream}

June 23, 2014 By Heidi 16 Comments

I may get paid for ads or purchases made through links in this post.

This easy Chicken Enchiladas recipe is so creamy and delicious, your family will be begging for more!

Easy Chicken Enchiladas Recipe

Skip Taco Tuesday and head straight for this off-the-charts Easy Chicken Enchiladas Recipe!

With the help of a Rotisserie Chicken and sour cream, this family-favorite dinner comes together in a snap! They’re rich, creamy, and ridiculously delicious!  It’s definitely a family favorite at my home, and leftovers are rare!  And seriously… it’s one of the EASIEST dinners you’ll make all week!

Are you ready for another easy Chicken Recipe?  Let’s get these creamy, cheesy enchiladas started already!

Here’s what you’ll need to make your Sour Cream Enchiladas…

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What Your Frugal Friends Are Saying About This Recipe:

Cindy writes: “Very Easy to make! The entire family loved them!”

Melanie writes: “Easy to put together and it tasted very good”

Chelsea writes: “Very easy and my husband loves it!!!”

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Easy Chicken Enchiladas Recipe!

This easy Chicken Enchiladas recipe is so creamy and delicious, your family will be begging for more!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Entree
Cuisine: Mexican
Servings: 8
Author: The Frugal Girls

Ingredients

  • 8 large Flour Tortillas {I like to use Mission Soft Taco size}
  • 2 1/2 cups Diced Rotisserie Cooked Chicken
  • 2 cups Sour Cream
  • 1 1/2 cups Medium Shredded Cheddar
  • 21 ounces Campbell’s Cream of Chicken Soup {2 cans 10.5 ounces each}
  • 4 ounces Diced Green Chiles {1 small can}
  • ¼ teaspoon Garlic Salt
  • ⅛ teaspoon Pepper

Instructions

  • Preheat oven to 350 degrees.
  • Spray 9×13 casserole dish with Pam Nonstick Cooking Spray.
  • Mix chicken, 1 cup sour cream, garlic salt, pepper, 1 can soup, and green chiles.
  • Fill each tortilla with mixture, and roll up. Place seam side down in a row in your casserole dish.
  • Mix together remaining 1 cup sour cream and 1 can soup. Pour over tortillas
  • Top with grated cheese.
  • Bake uncovered at 350 degrees for 45 minutes, or until done.
  • Optional: Garnish with chopped Green Onions. ENJOY!!

What You’ll Need To Make This Easy Chicken Enchiladas Recipe:

9×13 Baking Dish

So are you craving even more delicious and Easy Mexican Dinner Recipes to make for dinner this week?  I’ve got more ideas I know you’re gonna love.

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Skip the Taco Tuesday, and go Crockpot crazy instead.  Seriously… your taste buds will thank you!

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It’s time to infuse some delicious Rotisserie Chicken into your dinners!  Check out these yummy dinner ideas!

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Grocery Money Saving Tips:

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Don’t miss out on anything!  Catch all the latest fun new Frugal Girls Recipes, Crafts, Tips + more right here…

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So have you tried this Easy Chicken Enchiladas Recipe yet?

Share with us in the comments below!

Easy Chicken Enchiladas Recipe at TheFrugalGirls.com

Filed Under: Main Courses Sides, Recipes Tagged With: Casseroles, Chicken, Mexican Recipes

Comments

  1. Christie says

    August 12, 2020 at 7:45 pm

    Wow that really is sooo easy and I love how the ingredient line up is so minimal as well! A great way to use up any leftover rotisserie chicken! I must bookmark this for later!

    Reply
    • Heidi says

      August 13, 2020 at 2:58 pm

      Thanks, Christie! It really is the perfect dinner for those busy weeknights… hope you love it! 🙂

      Reply
  2. Rachel Wood says

    February 1, 2019 at 7:35 am

    Made these last night! They were delicious! Would these freeze well??

    Reply
    • Heidi says

      February 1, 2019 at 10:50 am

      Hi Rachel ~ I’m so glad you liked them! I honestly haven’t tried freezing these yet, as I’ve never had leftovers with my hungry hubby and teenage boys. 🙂 If you do try freezing them, let me know how they turn out!

      Reply
  3. David Reams says

    May 2, 2018 at 7:19 am

    Easy recipes are great on busy weeknights. This looks wonderfully flavorful.

    Reply
  4. Tina says

    April 27, 2016 at 11:00 am

    I made this a few weeks ago and my family loved it! They wanted more! Can you use taco sized tortillas with this recipe in the 9×13 baking dish as well? I have a pot luck next week and would like to make smaller proportions of this for more people.

    Reply
    • Heidi says

      April 29, 2016 at 7:36 pm

      Hi Tina ~ I’m so glad to hear your family loved this dish! My family sure loves it, too! You can definitely use soft taco size tortillas as well… I’ve done that several times, and it turns out great! This would be perfect for a potluck! 🙂

      Reply
  5. Denise M says

    June 19, 2015 at 2:36 pm

    How many servings is this?

    Reply
    • Robin says

      June 19, 2015 at 5:32 pm

      With my family, they eat a whole enchilada a piece. So depending on how big you make them, you can fit 6-8 in one pan.

      Reply
  6. Karen says

    February 19, 2015 at 12:12 am

    I Love the frugAlgiers sute. The recipes are easy and fun.

    Reply
  7. jamie says

    January 15, 2015 at 4:52 pm

    No enchilada sauce in this? or what is put in the top besides sour cream and cream of chicken to make it red?

    Reply
  8. Sen says

    September 5, 2014 at 1:10 pm

    That looks delicious. Will probably try making this week.

    Reply
  9. Andie says

    August 7, 2014 at 2:58 pm

    This looks so yummy! I’m adding it to my meal planning for next week’s dinners.

    Reply
    • Heidi says

      August 24, 2014 at 8:17 pm

      Thanks, Andie… hope you love them! We sure do! 😉

      Reply
      • Robin says

        April 23, 2015 at 4:37 pm

        I have done this for years. The only difference is I mix cream of chicken, cream of mushroom, sour cream, and ground cumin. I split the mixture, ⅓ goes on top and ⅔ goes in the chicken. I don’t use chilies. this is an all time family favorite!

        Reply
      • Robin says

        April 23, 2015 at 4:39 pm

        No enchilada sauce. The red look is just the camelized cheese. I have done this for years. The only difference is I mix cream of chicken, cream of mushroom, sour cream, and ground cumin. I split the mixture, ⅓ goes on top and ⅔ goes in the chicken. I don’t use chilies. this is an all time family favorite!

        Reply

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Hey there... it's so nice to meet you! I'm Heidi: a Frugal Girl living in sunny Arizona! I love sharing Easy Recipes, DIY Decor, Style & Beauty Hacks, Gardening Tips, Travel Hacks, and Creative Ways to Live the Sweet Life on a Budget. I'm so glad you're here!
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