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 delicious dinner comes together in a snap! 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 enchiladas started already!
Here’s what you’ll need…
Related:
Easy Chicken Enchiladas Recipe
- 8 large Flour Tortillas {I like to use Mission Soft Taco size}
- 2½ cups Diced Rotisserie Cooked Chicken
- 2 cups Sour Cream
- 1½ 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
- 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 for This Recipe:
Mixing Bowls
9×13 Baking Dish
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Tried this Easy Chicken Enchiladas Recipe?
Share with us in the comments below!
Rachel Wood says
February 1, 2019 at 7:35 amMade these last night! They were delicious! Would these freeze well??
Heidi says
February 1, 2019 at 10:50 amHi 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
May 2, 2018 at 7:19 amEasy recipes are great on busy weeknights. This looks wonderfully flavorful.
Tina says
April 27, 2016 at 11:00 amI 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
April 29, 2016 at 7:36 pmHi 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
June 19, 2015 at 2:36 pmHow many servings is this?
Robin says
June 19, 2015 at 5:32 pmWith 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
February 19, 2015 at 12:12 amI Love the frugAlgiers sute. The recipes are easy and fun.
jamie says
January 15, 2015 at 4:52 pmNo enchilada sauce in this? or what is put in the top besides sour cream and cream of chicken to make it red?
Sen says
September 5, 2014 at 1:10 pmThat looks delicious. Will probably try making this week.
Andie says
August 7, 2014 at 2:58 pmThis looks so yummy! I’m adding it to my meal planning for next week’s dinners.
Heidi says
August 24, 2014 at 8:17 pmThanks, Andie… hope you love them! We sure do! 😉
Robin says
April 23, 2015 at 4:37 pmI 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
April 23, 2015 at 4:39 pmNo 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!