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!
Ingredients:
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 tortillasFor Serving: Pico de gallo, sour cream, and cilantro
Directions:
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.
Print
Save
Share
Subscribe to RSS Feed
Subscribe via Email
Follow Me on Twitter
Be a Fan on Facebook
Find me on Pinterest
Robyn | Add a Pinch — January 14, 2013 @ 8:53 am
Chicken enchiladas are a definite favorite around here, too! Mmm, now this is what I’m craving.
Brandi — January 14, 2013 @ 9:36 am
These look sooo good. But, it’s January and I’m still dieting. I’ll just have to pin this for later.
claire @ the realistic nutritionist — January 14, 2013 @ 10:05 am
Dude, your mom can make some mean enchiladas! These look so hearty and delicious!
Lori @ RecipeGirl — January 14, 2013 @ 10:59 am
These look lovely! Thanks for the mention!
Sues — January 14, 2013 @ 11:20 am
Wow, these do look super easy! And delicious, too! 🙂
carrian — January 14, 2013 @ 12:04 pm
These are just like my mom’s! Love it!!
Julie @ Table for Two — January 14, 2013 @ 7:15 pm
oo gurl, you know i can’t ever say no to enchiladas!! These look delish!
Katie @ Blonde Ambition — January 14, 2013 @ 8:03 pm
Any dish that my mom made that incorporated Cream of Chicken or Cream of Mushroom soup was ALWAYS a favorite of my brother’s and mine growing up! And now it’s my ultimate comfort food! Sounds amazing!
Maggie @ A Bitchin' Kitchen — January 15, 2013 @ 12:10 am
These look outstanding! I actually like the creamy varieties of enchiladas better than “traditional” ones…not that I’ll ever pass up one of those either 🙂
Jennifer @ Peanut Butter and Peppers — January 15, 2013 @ 8:04 am
All I can is yum!!! Loving this recipe!!!
Steph — January 15, 2013 @ 11:47 am
So I usually don’t get overly excited about Mexican food…but there’s something about that gooey, cheesy chicken that has my mouth watering right now!
Jessica — January 15, 2013 @ 2:32 pm
These sound like the ultimate comfort food! I think we need to have these, margaritas and a sleep over! 🙂
Stefanie @ Sarcastic Cooking — January 15, 2013 @ 5:29 pm
This is so easy. I wish I had the ingredients to make these right now!!
gina @ skinnytaste — February 2, 2013 @ 9:54 pm
love enchiladas, thanks for the mention 🙂
Brenda @ChattingOverChocolate.blogspot.com — February 6, 2013 @ 8:52 am
These look scrumptious!! 🙂 Pinned! Thanks for sharing!! Have a lovely day! :*)
Jessica Calvarese — December 18, 2013 @ 8:03 pm
Thank you so much for posting this recipe! I made them tonight and they were a hit with most of my family. My 3 year old ended up just dipping chips in the sauce part 🙂 But the rest of us ate it up! Thanks!