Featured Kitchen

Cheesy Chicken Enchiladas

Written by Leslie Means

Chicken was on sale this weekend.  Big time.  Making each pkg (with 6 large pieces of chicken) only about 2-3 bucks.  I think it may have been less than that – I threw away my receipt before taking a double look.  

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It was about to expire.  Which might gross you out?  But I grew up in a “eh, just freeze it” family – so that’s what I did.  I grabbed a couple of these packages (would have seriously grabbed more if our rental freezer wasn’t so small) and, well threw them in the freezer.  

That’s a lie.  I put one pkg in the freezer and left a few pieces out to make my family’s favorite chicken dish.

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I don’t really know what these are called.  All I know is my mom made this recipe years ago and I loved it.  There isn’t any spice in these bad boys – so you would need to add your own to make it a true enchilada?  My husband loves this dish – my girls love it too.  My recipe below serves our family of 4 easily.  The girls split one, I have one and Kyle eats the rest (always with leftovers).  If you have more than four in your family – you might want to make two pans.  It’s just that good.

Enjoy!

Easy Cheesy Chicken Enchilada
Yields 8
Simple chicken enchilada - with plenty of cheese.
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 pkg large flour tortillas (8 in a pkg);
  2. 3 larges pieces of cooked chicken;
  3. 1/2-3/4 cup sour cream;
  4. 1 can cream of mushroom soup;
  5. 1-2 cups shredded cheese
  6. 1/2 onion - cooked
  7. 1/2 stick of butter
  8. salt & pepper
Instructions
  1. Dice onion and saute with butter. Set aside. Cook chicken. Meanwhile, add sour cream, cream of mushroom soup, salt, pepper and onion/butter mixture together in a small bowl. Stir. Dice cooked chicken. Place some of the sour cream mixture in the middle of a tortilla. Add chicken on top. Roll tortilla. Repeat until your 8 X 10 pan is full (holds 8). Spread remaining sour cream mixture on top. Sprinkle cheese over all. Cover with tin foil and place in a 375 degree oven for 30 minutes. Remove foil from top and cook for 15 more minutes. Enjoy!
Notes
  1. I just put "some" of the mixture in each tortilla. Just make sure you have enough for all 8. If you run out of the sour cream/soup mixture - just add more sour cream to cover each tortilla.
Adapted from From my mom!
Adapted from From my mom!
Her View From Home http://herviewfromhome.com/

About the author

Leslie Means

Leslie is the co-founder and owner of Her View From Home.com. She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well.

She is married to a very patient man. Together they have two pretty fantastic little girls ages 8 and 6 and one little dude born March 2017!

When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.

3 Comments

  • Great recipe! We have done this with adding Rotel tomatoes and green chiles but I never thought of doing it without– then my girls would love it!

    Side note- I just got 1# packages of 92% lean hamburger patties on sale at Target for $2.26 ea!!!