My Favorite "Go-To" Recipe: Chicken Enchiladas

Creamy Chicken Enchiladas


  • 1 can cream of chicken soup (I usually get 98% fat free)
  • 1 8 oz. container sour cream
  • 1 cup salsa
  • 2 tsp. chili powder
  • 2 cups cooked chicken (I usually buy canned Tyson chicken)
  • 2 cups shredded monterey jack cheese
  • 6 tortillas
  1. Preheat oven to 350.
  2. Mix soup, sour cream, salsa, and chili powder.
  3. In another bowl, mix above mixture, chicken, and 1 cup of the cheese.
  4. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining salsa/sour cream mixture over enchiladas. Sprinkle the other cup of cheese on top.
  5. Bake for 40 minutes or until hot. 
My Favorite "Go-To" Recipe: Chicken Enchiladas 1These enchiladas are cheesy, creamy, and absolutely delicious. If you come over to my house for dinner, there's a good chance I'll be serving them. Oh, and they're even better as leftovers (and I'm not really a leftover kind of person).
What's your favorite recipe for busy nights? 

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10 comments on “My Favorite "Go-To" Recipe: Chicken Enchiladas”

  1. So this I may be able to seems simple enough! Thanks!

    When in doubt (or when hubbie is working late) I make pasta. You can't go wrong with pasta!

  2. I'm going to have to try this. I've never done enchiladas with cream of chicken soup b/c it always made me nervous that it wasn't going to be good. I also never thought of using canned chicken. That's a great idea. For a quick meal we usually have some sort of burrito - egg and bean and cheese - rice and bean - egg and salsa and tortilla chip and cheese - you get the picture.

  3. That's actually quite similar to my busy night recipe!

    No need for me to write out a full recipe and directions:

    Cook rice and black beans. Warm tortillas. Place rice, shredded cheddar, beans, salsa, jalapenos, corn and sour cream in the torilla. Enjoy! Easy, quick, delicious AND healthy!

    I'll be sure to try your recipe sometime!

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