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kathy's easy cheesy chicken enchiladas

(3 ratings)
TchrLdy71 avatar
Recipe by
Fran Miller
@TchrLdy71
Parkersburg, WV

Mom came home from my sister Kathy's house in Texas with this recipe around 1990. It became an immediate hit with the family. NOTE: The prep time listed here assumes you already have cooked chicken. You do, right? I'm posting the original recipe here, but you can "play" with these basic ingredients & make them your own. In fact, as always, I highly encourage playing with your food! =^..^=

(3 ratings)
yield serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For kathy's easy cheesy chicken enchiladas

  • 16 oz
    carton of sour cream
  • 1 can
    condensed cream of chicken soup (10 3/4 oz. size)
  • 1 can
    rotel tomatoes & chilies (10 oz. size)
  • 10
    small flour tortillas (but large ones work, too)
  • 2
    cooked chicken breasts, shredded (or some rotisserie chicken)
  • 8 oz
    monterey jack, pepper jack, or cheddar cheese
  • Also
    picante sauce or salsa, sliced black olives, sliced jalapenos, extra sour cream (all optional)

How To Make kathy's easy cheesy chicken enchiladas

  • 1
    Preheat oven to 350 degrees F. Lightly mist a 13 x 9" baking dish with cooking spray.
  • 2
    Divide the sour cream evenly into 2 bowls. In the larger one, add the can of condensed cream of chicken soup. Then place a colander over the bowl & drain the juice from the Rotel tomatoes & chilies right into the bowl...
  • 3
    ...until you have this. Mix it up & set it aside for now.
  • 4
    In the other bowl with sour cream, add the drained Rotel tomatoes & chilies. Mix it up & set it aside for now.
  • 5
    Lay out the flour tortillas (Yes, I know I have large & small ones. It's all good!) and divide the shredded chicken among them. See TIP below in Step 6.
  • 6
    Top the chicken on the tortillas with the sour cream/Rotel tomatoes & chilies mixture. TIP: It's easy to even up all the ingredients if all 10 tortillas are laying out.
  • 7
    Roll up each enchilada & place in the prepared baking dish. I just wrap them up top & bottom, then right & left, then place them with the edges hidden in the dish.
  • 8
    Pour the sour cream, condensed soup, and Rotel juice mixture over the folded enchiladas...
  • 9
    ...and smooth evenly.
  • 10
    Cover with cheese. Bake at 350 degrees F. for 25-30 minutes, or until the enchiladas are heated through...
  • 11
    ...and the cheese is melted & bubbly. Like this!
  • 12
    Serve with picante sauce and whatever other toppings you like. Buen provecho! =^..^=
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Kathy's Easy Cheesy Chicken Enchiladas:

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