Family, recipes

Chicken Enchiladas

This is a recipe from my childhood.  My mom makes great enchiladas!  And these are the  BEST when you use left-over turkey from Thanksgiving.  This is a quick dinner if you already have some cooked chicken or a rotisserie chicken that you can shred and some precooked tortillas.  I love Tortillaland uncooked flour tortilla’s.  You cook them up quickly and they taste hands down better than the precooked kinds.

If you are looking for a new enchilada recipe, I hope you’ll give this one a try.  And you can use cream of chicken soup from a can or make homemade.  These pictures are with store-bought, but I also use my homemade when I have more time.


3 C cooked, shredded chicken or turkey- I eyeball this, I never measure:)

2 cans heart healthy cream of chicken soup-I use Campbells

1 C light sour cream

3-4 oz diced green chiles

1 C mozzarella, grated

3 green onions, chopped, including white part

8-9 flour tortillas

1 1/4 C shredded cheddar cheese


In a large bowl, mix cream of chicken soup, sour cream, chiles, mozzarella, and green onions.  Stir until blended.  Take about 1 1/4 C of this mixture and set aside.


Then add shredded chicken to the remain sauce in the bowl.  Stir.  If you feel like you need more chicken, add it now.


Preheat oven to 350º.  Grease a 9×13 pan.  Then take one tortilla and add some of the sauce/chicken mixture.


Then roll up and place in pan.  Repeat until all filling is used.


Then spread the sauce that you set aside on top of the enchiladas.


And bake for 30 minutes.


Then remove from oven and top with shredded cheddar cheese.


Bake an additional 10 minutes.  Then Enjoy!


I hope you will have a wonderful weekend.  Happy Baking!

Life is Good.  Share the Good.

PS Here’s my homemade cream of chicken soup recipe.  I don’t always use the full recipe, you kind of have to eyeball it because it isn’t as thick as store bought.  Or you can always add some cornstarch at the end of cooking it.


4 TBSP Butter

4 TBSP flour

2 C homemade chicken stock OR Swansons chicken broth

4 oz low-fat cream cheese OR whipping cream

1 1/4 tsp salt

3/4 tsp pepper

3/4 tsp onion powder


Melt butter, stir in flour with a whisk.  Then slowly add broth until flour/butter roux is incorporated.   Then add seasonings.  Stir constantly until it comes to a boil.  Turn down heat and simmer until it thickens to desired consistency.  Or add 1 1/2 TBSP cornstarch mixed with cold water slowly to thicken it.


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