If there’s one type of dish I find myself craving more often than not, it’s anything Mexican-inspired. I love the flavours, the comfort, and how it always feels like something the whole family can enjoy. These Super Easy Chicken Enchiladas tick every box, they’re creamy, simple to make, and absolutely delicious.
These Super Easy Chicken Enchiladas have been a family favourite in our home for many years – I first shared it here on the blog back in 2013. It’s one of those comforting, go-to dinners that everyone always looks forward to. I’ve recently updated the photos, but the recipe is just as delicious and simple as it’s always been.
This recipe uses a few pantry staples and takes very little effort, which I love on those busy weeknights. And that sauce, it’s creamy with just the right amount of zing from the salsa.
Chicken Enchiladas
- Total Time: 0 hours
- Yield: 5 1x
Ingredients
- 2 chicken breast, cooked and shredded
- 3/4 cup sour cream
- 1 can condensed cream of chicken soup
- 3/4 cup milk
- 3/4 cup chunky salsa
- 10 tortillas
- 2 cups shredded cheese
Instructions
1. Preheat your oven to 180°C (fan-forced).
2. Lightly oil a large casserole dish to stop the enchiladas from sticking.
Make the Sauce:
- In a heatproof jug, mix together the cream of chicken soup, milk, and salsa.
- Microwave on medium heat for 3 minutes.
- Then stir in the sour cream and continue heating for 1 more minute until warmed through.
Assemble the Enchiladas:
- Lay out one tortilla. In the centre, add a small handful of shredded chicken and cheese, and spoon over 2 tablespoons of the soup mixture. Roll it up tightly and place it seam-side down in the casserole dish.
- Repeat with the remaining tortillas.
- Once all your tortillas are snuggled into the dish, pour the rest of the sauce over the top and sprinkle with the remaining cheese.
Bake & Serve:
- Bake for 30 minutes or until golden and bubbling on top.
- Serve warm with a fresh salad on the side, it’s the perfect balance to the richness of the enchiladas.
- Prep Time: 20 in
- Cook Time: 30 min
