Recipes
How to Make Easy Chicken Enchiladas That the Whole Family Will Love!
On September 28, 2020 by Megan FolsomThis recipe is one of our family’s all-time favorites! We ate it a lot growing up and it’s now a staple in my family. My one year old LOVES them and can never get enough!
Ingredients:
- 1 can – Cream of Chicken soup
- 1 can – Fire-Roasted Diced Chiles, undrained (I don’t love spice, so I always do mild)
- 3 cups – cooked chicken, diced or shredded
- 16 oz – PLAIN yogurt (not vanilla) OR 8 oz yogurt and 8 oz sour cream
- 1-1/2 c – shredded cheese
- 1/4 c – diced green onions
- 12 tortillas (6-inch)
Instructions:
- First, preheat oven to 350 degrees.
- Mix yogurt, diced chiles, and cream of chicken soup in a bowl.
- Lay out 12 tortillas and spoon some of the mixture into the center of each tortilla. (Be sure to leave a few scoops of the mixture in the bowl for a later time).
- Sprinkle the cooked chicken, 1 cup of the shredded cheese and the green onions into each tortilla.
- Grease a 13×9 inch baking dish.
- Roll your tortillas up one-by-one and place them into the baking dish.
- Once they’re all in the dish, spread the remaining mixture over the top of the tortillas.
- Cover the dish with tin foil and place in the oven for 25-30 minutes.
- Remove the foil from the dish, sprinkle the remaining 1/2 cup of cheese over the enchiladas.
- Finally, bake for 5 more minutes (without tin foil), or until the cheese is melted.
Be sure to check out my: Chicken Crescent Bakes, DIY Tortilla Pizzas, and our Family-Favorite Taco Soup Recipe too!
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*This recipe was inspired from this Pillsbury cookbook, using my personal modifications.
*Disclaimer: Some of the links on my website are affiliate links. This means that at no additional cost to you, I may earn a small commission if you click through and make a purchase.
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So excited to make these? I need ALLL the dinner ideas!!
YEES!! They freeze so well too and then you can thaw and cook them up another day!