This Chicken Enchiladas recipe is a comforting Tex-Mex classic that combines creamy, cheesy richness with a hint of spice. Likely originating from home cooks in the American Southwest, this version embraces simplicity and convenience, using cream of chicken soup and sour cream to create a luscious sauce. The result is a cozy, family-style dish with tender shredded chicken rolled in tortillas and smothered in melted cheese. It’s perfect for weeknights or casual gatherings, beloved for its balance of creamy texture, mild heat, and nostalgic homemade flavor that never goes out of style.
Ingredients
- 2 cups chicken (cooked, diced, thigh or breast)
- 10 ½ oz cream of chicken soup
- 8 oz sour cream (1 cup)
- 2 cups cheddar (shredded)
- ½ cup onion (chopped, optional)
- 4 oz mild green chillies (chopped)
- 8 – 10 tortillas
Instructions
Step 1: Prepare Filling
- Mix half of the sour cream with the cream of chicken soup, 1 cup cheese, chopped green chilies, and optional chopped onions if desired. Add chicken and stir to combine.
Step 2: Fill and Roll Tortillas
- Spoon the mixture into each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
Step 3: Add Topping
- Spread remaining sour cream over the rolled tortillas and sprinkle the rest of the cheese evenly on top.
Step 4: Bake
- Bake uncovered at 350°F (175°C) for 25 minutes, or until bubbly and lightly golden.
Step 5: Serve
- Let cool slightly before serving. Garnish with chopped cilantro or jalapeños if desired.
Tips
- Substitute cooked turkey or rotisserie chicken for an easy shortcut.
- Add sautéed onions or bell peppers to the filling for more flavor.
- Use corn tortillas for a more traditional Mexican-style enchilada.
- Sprinkle fresh cilantro or drizzle salsa verde before serving for extra brightness.
- To make it spicy, mix in diced jalapeños or use hot green chilies.
Transcription of the Original Recipe
Read or copy the transcription
Chicken Enchiladas 2 Cups Chicken Diced (Thigh Breast) 1 Can Cream Chicken Soup lrg sour cream 2 Cups Shredded Cheese ½ Cup chopped onion (optional) Small Can green Chiles Mild use Chiles to your taste Mix ½ of sour cream Chicken Soup, onion, Chiles & Cheese fill c tortillas & roll up. spread other half of sour cream on top of rolled tortillas, sprinkle with Cheese. Bake 350° ½ hr you can add olives Choped or sliced if you like,
From Transcription to Instructions
Hey , this recipe card gives you the essentials, but we wanted to point out a couple things before you start. The card splits the sour cream in half but is terse about what to do next, so we broke that quick note into smaller steps and made it clear that you mix half the sour cream with the soup, cheese, chiles and onions, then stir in the chicken before you fill the tortillas. Also note the card says “½ hr” at 350°F, while the saved recipe lists 25 minutes , we left both on view and call out the shorter bake time so you know when to check for bubbly, lightly golden cheese.
Nutrition
Calories: 410kcalCarbohydrates: 22gProtein: 25gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 820mgPotassium: 410mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 6mgCalcium: 280mgIron: 1.5mg
