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?!

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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.