Super Easy Chicken Enchiladas

"I can't remember which magazine I found this recipe in (I was sitting in a waiting room and scribbled it down on scratch paper). I know that I've made some changes from the original recipe, (by making them "suiza" style and playing around with the ingredients). I have since lost my notes (it's been quite a few years). I make this by memory only, so tweak this as you see fit. I have used Cheddar cheese (my favorite), Mexican cheese blend or Monterey Jack to make this, so you choose your favorite. I hope you enjoy this recipe. ***You may like to try Recipe #513631 to make this dish***"
 
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photo by KateL photo by KateL
photo by KateL
photo by lazyme photo by lazyme
Ready In:
55mins
Ingredients:
10
Yields:
6-8 enchiladas
Serves:
3-6
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ingredients

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directions

  • Pre-heat oven to 350* degrees F.
  • In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder.
  • In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese.
  • Warm tortillas in a damp paper towel for approx 10 seconds in the microwave.
  • Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish.
  • Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese.
  • Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes.
  • Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture).
  • Enjoy!

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Reviews

  1. DH loved this more than authentic enchiladas, which we loved, that's saying something! Used Pace Picante Sauce medium. I forgot to flip the page and add tomatoes and scallions, but we licked the baking dish anyway. (Used my go-to Recipe#369106 to cook 2 giant boneless skinless chicken breasts in my 2-qt. pressure frypan.) Made for Please Review My Recipe tag game.
     
  2. Yum!! We loved these cheesy, creamy enchiladas! They go together quickly and easily with ingredients that I always have on hand. I used 2 chicken breasts and the larger amount (2 tsp.) of chili powder. I also added 2 tsp. cumin and 1/2 tsp. Penzeys Spices "Bold Taco" seasoning to the sauce mixture. I used 4-cheese Mexican blend cheese and used extra (about 1 cup) for the top. I got 10 enchiladas instead of 6 and baked this in a 9"x13" pan. Delicious!! Thank you for sharing this wonderful recipe...it is definitely a keeper!! **Made for 2013 Football Pool**
     
  3. This was tasty and easy. We used homemade cream of soup mix and our own homemade salsa. The kids chowed these down.
     
  4. Great kid food and family pleaser. We know our enchiladas here in Texas and these are not really purist enchiladas, but that being said, they were good. We added chipotle chile to give it some heat and served with salsa, crema fresca, pico de gallo, onions, and tomatoes for garnish. Made for Football Pool 2013
     
  5. Yummy! These were so easy, creamy, and delish. Thanks Rosie for sharing this nice keeper. Made for PRMR Tag.
     
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RECIPE SUBMITTED BY

<p>&nbsp;</p> <p>(FYI Update: 06/03/14)... My About Me page is correct. I joined as a member on March 19, 2012 (2+ years ago). But if you click on my public recipes, it states that I joined on Dec 29, 2112. It's way off... but I'm sure the staff will take care of this issue soon. (I will remove this when this error has been corrected).</p> <p>Anyway...</p> <p>&nbsp;</p> <p>Hi fellow chefs. Looking to expand here. Everyone on here has been a pleasure to meet &amp; share recipes with.</p> <p>My hubby and I live in Northern Illinois USA, just NW of Chicago. I'm a very proud mom of 2 kids (my daughter in college &amp; my son in highschool). I also have 4 semi step-children, from which we are now proud grandparents of a 4th grandchild (June 2013).</p> <p>I love to cook and experiment (using my family &amp; friends as guinea pigs). If I had the time and $$$, I would spend all of it on creating dishes to feed people. I try to have family and neighbors over whenever possible to feed them. I've cooked many large meals (at home) to take to our county's women/children's shelter, and also to the homeless men that spend 1 night, (once a week), in the local church basement. It's the right thing to do (when you can afford to do it).</p> <p>I love to throw a party, even when it isn't a holiday. Cookouts in the summer or a bring a dish to pass type of get together or an appetizer only event, or even a fondue party. But my favorite... a rolling dinner party ... that's when each of our neighbors who participate pick a dish, and we walk to their home to have cocktails at house #1, then on to house #2 for appetizers, then house # 3 for soup &amp; salad, house # 4 is the entree, and finally house # 5 is dessert! Now keep in mind, we take house #1's cocktails with us when we go on to the next few houses! LOL It's alot of fun. Try it sometime. We usually do it the weekend before Christmas and then go caroling the neighborhood. It's hilarious... grown adults, with full bellys, withstanding temps in the single digits, singing to the community!</p> <p>Sorry folks, I tend to ramble. Anyway, in any spare time, I love to garden. Flowers, veggies and herbs. Always planting in the spring/summer when I can. My bucket list includes making a Moon Garden. Not the kind that some farmers use as a planting chart, but a garden containing flowers, herbs and veggies that are white or somewhat white in color, and they glow beautifully under the moonlight!&nbsp;</p> <p>Hubby and I are caretakers for a little cabin, up north of us, in Wisconsin. It is truely a thing to see. Located on 40 acres (formerly a paper mill plantation). Huge pine trees abound and so very peaceful. The downside is... NO electricity and NO running water. That's correct... we literally have an outhouse (like a skinny, wooden shed with a hole beneath it and a crescent moon cut in the door). Ewww. Sorry.&nbsp;We use propane to grill with, and have a oil burning stove in the little 2 room cabin. We also use a charcoal grill or our wood smoker, on which we make a brisket every time we go up there. Another favorite thing to make are Pudgie Pies using cast iron pie irons over the open firepit!... Google them... they are fun and tasty! We also have a trailer set up for the youngsters that has a propane stovetop and oven. And when we go in the summer, there is a farm stand just 15 minutes away that we can get fresh produce from. It's great! And luckily, the public lake (2nd largest in Wisconsin) is only 20 minutes away. They have a beach with restrooms and showers. It's a blast going there. We take the kids and grandkids with on occasion and have a great time! We love to ATV around the trails on those 40 acres of heaven.</p> <p>Okay, on we go...I have been working independently as an owner/operator of a pet grooming salon for 20 plus years, which is why I now have a Chinese Crested dog, (pretty much hairless, so basically, no real grooming involved). We also have a cat, 4 ducks &amp; drakes, and 2 chickens. Oh... and a $0.15 cent goldfish that I bought from the pet store, because he was too cute to be in the stores feeder fish tank. The old one lived 3 yrs and had passed, and grand-babies missed seeing him. I got a new one. The new one with us still doesn't have a name.&nbsp;</p> <p>So, there you&nbsp; have it... thats me.</p> <p>-Rosie</p> <p>My rating/review system is as follows:</p> <p>5 stars - Excellent, as is. Would not change a thing.</p> <p>4 stars - Very good, liked by most.</p> <p>3 stars - Good, but needs to be altered on some things.</p> <p>2 stars -&nbsp; It could have potential, but not for me.</p> <p>1 star - Will not attempt again.</p> <p>0 stars - I only post a reply without stars to comment, as I do not want to mess up someone's rating.</p>
 
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