Monday, January 14, 2013
Mom’s Easy Creamy Chicken Enchiladas
En-chil-a-das. One of the greatest things EVER.
For real. I can’t get enough!
So these may not be what you’d refer to as a “traditional” enchilada; however, these ARE what I grew up eating as a kid. These, are how my momma makes enchiladas! And ya’ll know that momma always makes it best… 😉
I’m telling you… these things are a CINCH to throw together and people flip. out. for them!
These are EASY. CHEESY. CREAMY. and best of all – they get better the longer they sit making them AWESOME leftovers!
Talk about the perfect meal to bring to a new mom! Trust me… your friends will LOVE you for this one!
Did I mention these are CRAZY easy to make? 6 ingredients.
No excuses – go make this! 🙂
Need more Enchiladas in your life?!
- Chicken Enchiladas with Red Sauce
- White Chicken Enchiladas
- Beef Enchiladas
- Thai Chicken Enchiladas (How Sweet Eats)
- Shrimp Enchiladas with Salsa Verde (Confections of a Foodie Bride)
- Spicy Avocado Chicken Enchiladas (Novice Chef Blog)
- Buffalo Chicken Enchiladas (How Sweet East)
- Chicken and Avocado Enchiladas (Gimme Some Oven)
- Cheesy Green Chili & Pork Enchiladas (Lauren’s Latest)
- Asparagus and Chicken Enchiladas (Recipe Girl)
- Cheesy Zucchini Enchiladas (Skinny Taste)
Mom's Easy Creamy Chicken Enchiladas
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35-45 minutes
Total Time: 55-65 minutes
These enchiladas are about as easy and delicious as they get! They re-heat amazingly; th longer they sit, the better they get!
1 1/3 pound boneless skinless chicken breasts, cooked & shredded
2 (10.5 ounce) cans cream of chicken condensed soup
1 cup sour cream
1 (4.5 ounce) can chopped green chilies
8 ounces cheddar cheese, divided
6 (8-inch) flour tortillas
For Serving: Pico de gallo, sour cream, and cilantro
Preheat oven to 350ºF. Spray a 9 x 13 oven safe dish with non-stick cooking spray.
In a large bowl gently mix together the chicken, cream of chicken soup, sour cream, green chilies, & 1 cup of shredded cheddar cheese. Spoon about 1/2-3/4 cup of the mixture in a line down the center of each tortilla, roll, and place seam side down in prepared baking dish. Repeat until all tortillas are filled.
Note: you will have about 1-1 1/2 cups of the mixture remaining; spread this on top (down the center) of the prepared enchiladas & top with remaining cheddar cheese. Bake at 350ºF for 35-45 minutes, until hot and bubbly.
Serve with pico de gallo, sour cream, and fresh chopped cilantro.