This easy Chicken Enchiladas recipe is so creamy and delicious, your family will be begging for more!
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…
Related:
Easy Chicken Enchiladas Recipe
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!!!”
Easy Chicken Enchiladas Recipe!
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
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So have you tried this Easy Chicken Enchiladas Recipe yet?
Share with us in the comments below!
Christie says
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!
Heidi says
Thanks, Christie! It really is the perfect dinner for those busy weeknights… hope you love it! 🙂
Rachel Wood says
Made these last night! They were delicious! Would these freeze well??
Heidi says
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!
David Reams says
Easy recipes are great on busy weeknights. This looks wonderfully flavorful.
Tina says
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.
Heidi says
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! 🙂
Denise M says
How many servings is this?
Robin says
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.
Karen says
I Love the frugAlgiers sute. The recipes are easy and fun.
jamie says
No enchilada sauce in this? or what is put in the top besides sour cream and cream of chicken to make it red?
Sen says
That looks delicious. Will probably try making this week.
Andie says
This looks so yummy! I’m adding it to my meal planning for next week’s dinners.
Heidi says
Thanks, Andie… hope you love them! We sure do! 😉
Robin says
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!
Robin says
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!