Chicken enchiladas are one of my favorite comfort foods. Don’t get me wrong, I really love all types of enchiladas. In fact, Mexican food ranks pretty high on my list of favorite cuisines. There is just something so delicious and comforting about these chicken enchiladas. My family has been making these enchiladas ever since I was little. We first tried them at a family friend’s house and we’ve never looked back since. There have been minimal tweaks along the way, but they have always been one of our favorite dinners. What I love about these is that most of the ingredients you probably have in your pantry. They take minimal effort to make, and there are always plenty of left overs. Truth be told, these taste better the second day, and I’m not usually a fan of leftovers.
These chicken enchiladas really do have it all. Tender, cooked chicken, a little hint of salsa verde, onions, spicy green chilis and, of course, cheese! To top it all off, the white sauce is cream of chicken soup and sour cream. That’s it! Plus, for an extra kick of spice and freshness, Rotel tomatoes and green chilis are sprinkled down the center of the enchiladas. It really can’t get any easier or tastier!
Chicken enchilada tips:
If you don’t like spicy, you can always leave out the green chilis and Rotel tomatoes with green chilis. I am not usually a fan of spicy, but the green chilis really add a subtle hint of spice and flavor. But if you are feeding kids or just don’t like spicy, it is perfectly fine to leave them out.
- If you want to make these even easier to make, you could use rotisserie chicken. Just shred about 3-4 cups and voila!
- We like to use the big tortillas for these enchiladas. If you are looking to feed more people, you can use smaller tortillas. You will probably need 2 pans though.
These are pretty versatile, so you can really add anything you like. Green peppers or black beans would be great options. You can also change the cheese if you want. If you like spicy, pepper jack would be great. If you want more of a mild flavor, cheddar or mozzarella would be great, too!
I hope you call have a great weekend! 😊
- 3 chicken breasts,, diced into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper,, to taste
- 2 (10.5 ounce) cans cream of chicken soup
- 1 pint (16 ounces) sour cream, I use full fat
- 1 (4 ounce) can diced green chilis
- 1 cup jarred salsa verde
- 1 medium onion,, diced
- 3 cups shredded Monterey jack cheese
- 8 flour tortillas,, I use burrito size
- 1 (10 ounce) can Rotel tomatoes, drained
- Preheat oven to 350 degrees.
- In a medium frying pan, warm up the tablespoon of oil for a few minutes. When that is warm, sauté the chicken with the garlic powder, chili powder, salt and pepper until it’s cooked through, about 8-10 minutes. Set aside to cool a bit.
- In a medium bowl, mix the cream of chicken soup, sour cream and green chilis until well combined.
- Spray a 9x13 pan with cooking spray. Spread about ½ cup of the white sauce mixture in the bottom of the baking dish.
- Start assembling your enchiladas: warm up your tortillas in the microwave. They are easier to roll when they are a little warm. Spread about 1 tablespoon of the white sauce in the middle of the tortilla, followed by 1 tablespoon of the salsa verde. Add in some onions (1-2 tablespoons) followed by some of the cooked chicken. I usually try and eyeball about 1/8th of the cooked chicken so all the enchiladas have the same amount of chicken. Then sprinkle in ¼ cup of cheese. Fold in the sides of the tortilla and roll up then place it into the baking dish. Repeat the steps until all 8 of the tortillas are rolled up.
- You might have to really pack the enchiladas in the pan. I can get all 8 in one pan, 6 across and then 2 on the sides.
- Pour the rest of the white sauce mixture over the enchiladas and spread out evenly over the top.
- Bake at 350 degrees for 30 minutes.
- After the 30 minutes, sprinkle the remaining cup of cheese over the top and the drained Rotel tomatoes. Bake an additional 15-20 minutes until the cheese is melted and bubbly.