Spice up your dinner routine with these easy, creamy 45-minute chicken enchiladas!
It’s not easy to feed and please over 20 people, so to say that these enchiladas make the menu plan for every family reunion says a lot. The enchiladas not only taste amazing, but we love that the enchiladas are so easy to make and easy to adjust according to a family’s preferences and dietary needs.
More good news: the enchiladas freeze really well. We’ve tried and tested this many, many times. This will come in handy for reducing time in the kitchen when you really just don’t feel like cooking, when you encounter a busy night, or when you need a great make-ahead post-partum meal.
Trust us, these crowd-pleasing enchiladas will become one of your family’s favorites too.
How to Make Mom’s Chicken Enchiladas:
Recipe makes one 9 x 13 casserole dish, about 8 servings.
Ingredients:
- 1 1/2 cups half and half or heavy whipping cream
- 1 – 10.5 oz. can cream of chicken soup
- 1 cup Fiesta shredded cheese
- 1 – 4 oz. can green chiles
- 1 pkg 30 ct. corn tortillas
Optional add-ins:
- 1 – 15 oz. can black beans, rinsed and drained
- 1 – 10 oz. can Original Rotel
- 1/2 cup chopped jalapeños (in addition to OR instead of the green chiles)
Directions:
1. In a large skillet, combine the half and half (or heavy whipping cream), cream of chicken soup, shredded cheese, and green chiles. If desired, you can also add black beans, Original Rotel, and jalepenos at this time.
2. Heat mixture and stir continually until cheese is melted.
3. Add 1 cup canned or cooked, chopped chicken to the sauce and stir altogether.
4. Pour a small amount of the sauce into bottom of 9×13 casserole dish. Layer corn tortillas, add more sauce covering the tortillas. Layer more corn tortillas and add more sauce continue this “lasagna-like” process until all tortillas and sauce have been used. Usually makes 3 layers.
5. Top with shredded cheese.
6. Bake for 30 mins or until bubbly at 350 degrees.
7. Serve with mild taco sauce or salsa, if desired, and pair with a fresh garden salad.
There you have it! If you love this recipe like we do, please save and share it with your friends and family!
If you’re looking for a delicious dessert, try out an authentic recipe for Argentine Alfajores de Maicena! Short on time? Mom’s no-bake cookies or our chewy, eggless chocolate chip cookies are here to the rescue!
Mom’s Chicken Enchiladas
Ingredients
- 1 1/2 cups half and half or heavy whipping cream
- 1 10.5 oz. can cream of chicken soup
- 1 cup Fiesta shredded cheese
- 1 4 oz. can green chiles
- 1 30 ct. pkg corn tortillas
- 1 15 oz. can 1 can black beans, rinsed and drained (optional)
- 1 10 oz. can Original Rotel (optional)
- 1/2 cup chopped jalapeños (optional)
Instructions
- In a large skillet, combine the half and half (or heavy whipping cream), cream of chicken soup, shredded cheese, and green chiles. If desired, you can also add black beans, Original rotel, and jalepenos at this time.
- Heat mixture and stir continually until cheese is melted.
- Add 1 cup canned or cooked, chopped chicken to the sauce and stir altogether.
- Pour a small amount of the sauce into bottom of 9×13 casserole dish. Layer corn tortillas, add more sauce covering the tortillas. Layer more corn tortillas and add more sauce continue this “lasagna-like” process until all tortillas and sauce have been used. Usually makes 3 layers.
- Top with shredded cheese.
- Bake for 30 mins or until bubbly at 350 degrees.
- Serve with mild taco sauce or salsa, if desired, and pair with a fresh garden salad.
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