NO LIE. These easy chicken enchiladas are the easiest, cheesiest, creamiest chicken enchiladas you can make! Always a hit with the family and perfect for a last-minute, easy weeknight meal!
After trying to photograph these easy chicken enchiladas I have discovered one very important thing: I suck at photographing casseroles. This is why 86 percent of the recipes shared on this site are desserts; they are far easier to photograph (and so much more fun to eat).
To appreciate how delicious these easy chicken enchiladas are, take the creamy, cheesy goodness poorly represented in these photos and multiply it by a factor of 129. I promise they are THAT good.
And that easy. In fact, I’d make them every Taco Tuesday if my kids didn’t demand actual tacos on occasion. Good thing we have these pressure cooker Cafe Rio sweet pork tacos to throw into the mix!
My sister made these for me during my surprise visit to Kentucky. Man, that was a great visit.
Not only did someone else make dinner, but I also found this little treasure on Main Street in Shelbyville.
It’s filled with sugar-free Torani syrup, silly.
These chicken enchiladas are really a chicken enchilada casserole—layers of chopped tortillas, a creamy chicken filling, and lots and lots and LOTS of cheese.
I don’t even want to know how many Weight Watchers points they are. I probably don’t have enough fingers and toes to count them anyway.
The recipe is super easy to double, though a single recipe easily feeds size adults. If you’re not a fan of flour tortillas, try corn. (You may need to increase the number of tortillas.)
You can also throw in a small can of chopped or sliced olives. My kids don’t love olives so I had to eat the entire can myself. I hate when that happens.
Serve the hot enchiladas with salad and cornbread and you have the perfect family-friendly, crowd-pleasing meal!
- 2 10.75-oz cans cream of chicken soup
- 1 pint light sour cream
- 1 small onion, diced
- 1 4-oz can diced green chilies
- 1 2.5-oz can chopped or sliced olives (optional)
- 4 to 5 boneless skinless chicken breasts, cooked and diced
- 10 regular-size flour tortillas cut into bite-size pieces
- 1 lb grated Mexican-blend cheese
- Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan with cooking spray and set aside.
- Mix soup, sour cream, onion, green chilies, and olives (optional) in a large bowl. Fold in chicken.
- Layer half the tortillas pieces in the bottom of the pan. Gently spread half the chicken mixture on top. Sprinkle half the cheese over mixture. Repeat layers.
- Bake uncovered 45 to 60 minutes until heated through and bubbly around the edges. Serve immediately topped with sour cream, tomatoes, diced avocado, fresh cilantro--whatever your favorite enchilada toppings!
FOLLOW HALF-SCRATCHED ON INSTAGRAM (@half_scratched) and share the recipes you're whipping up in the kitchen. Don't forget the #HALFSCRATCHED hashtag so we can see what you've made!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 495 Total Fat: 28g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 101mg Sodium: 1168mg Carbohydrates: 33g Fiber: 0g Sugar: 4g Protein: 29g
If you’re having company, try starting with these Mexican pinwheels. They’re the perfect appetizer and you can make them ahead!
This copycat Chili’s salsa is hugely popular with friends and family and is another great Mexican make-ahead recipe!
Mexican lasagna is another super easy casserole-style layered dish and it’s super delightful.