Easy Chicken Enchiladas

About a year ago, we went to dinner at my mom’s and she brought out this impressive tray  of chicken enchiladas that we all gobbled up. They weren’t the run-of-the-mill soggy or super-heavy enchiladas, they were chock full of chicken and had a little crunch on the edge of the tortillas with just enough sauce to hold it all together. It was one of those meals that made you instantly think, “I will have to make this so we can have it all the time!” A few days later I called my mom for the recipe and she cracked me up by saying, “Now, remember…it’s EASY enchiladas, so don’t roast the chicken yourself, ok?” I listened! And now we get to have this all the time. Thanks Mom!

Leftovers make the best lunches!

Leftovers make the best lunches!

Easy Chicken Enchiladas
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4-6
This recipe can easily be multiplied for a large group. It can also be assembled ahead of time and popped into the fridge, and you can bake it just before company arrives.
  • 3 Tablespoons olive oil
  • 1 supermarket rotisserie chicken, about a 3.5-pound chicken
  • 1 can Campbell's cream of chicken soup
  • ½ cup sour cream
  • 1 cup Pace Picante sauce (your choice of mild, medium or hot)
  • 2 teaspoons chili powder (I suggest a mild variety for this unless you love it hot)
  • ½ cup shredded jack or mild cheddar cheese
  • 10 8-inch flour tortillas (this is the medium size of flour tortilla)
  • chopped tomatoes
  • chopped scallions
  • Optional: hot sauce, pickled jalapenos, rice and beans for the side
  1. Preheat oven to 350°F.
  2. Drizzle the olive oil to coat the bottom and sides of a 9x13 glass Pyrex lasagna pan and set aside.
  3. Remove the chicken meat from the bones and chop. Set aside on the cutting board.
  4. In a medium-sized mixing bowl, combine the cream of chicken soup (do not add anything to it), sour cream, Picante sauce and chili powder. Take one cup of that mixture and place into a large mixing bowl.
  5. To the large mixing bowl, add the chopped chicken and the cheese and mix together. Holding a tortilla in the palm of one hand, spoon about a third of a cup of chicken/cheese/sauce mixture into the center of the tortilla and roll it up. It is less mixture than you would think--resist the urge to make them too big. Place it into the lasagna pan, seam-side down. Repeat with the rest of the tortillas, tightly nestling the enchiladas together in the pan.
  6. Spoon some of the remaining sauce mixture over the top of the enchiladas. You may have some sauce leftover and I usually stir that into some black beans for the side.
  7. Bake, uncovered, for 45-55 minutes, until you can see the filling bubbling. Let sit for a few minutes to cool slightly and set up.
  8. Serve with chopped tomatoes and scallions (and a margarita maybe) and enjoy!



Related posts:

One thought on “Easy Chicken Enchiladas

  1. recevied this and had to make them last night! i didnt have all the ingredients so I improvised, but they were tasty. and yes I had the leftovers for lunch today 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *