Kathy's Easy Cheesy Chicken Enchiladas

Fran Miller


Mom came home from my sister Kathy's house in Texas with this recipe around 1990. It became an immediate hit with the family.

NOTE: The prep time listed here assumes you already have cooked chicken. You do, right?

I'm posting the original recipe here, but you can "play" with these basic ingredients & make them your own. In fact, as always, I highly encourage playing with your food! =^..^=

Featured Pinch Tips Video

★★★★★ 3 votes
Makes 10 enchiladas
20 Min
30 Min


16 oz
carton of sour cream
1 can(s)
condensed cream of chicken soup (10 3/4 oz. size)
1 can(s)
rotel tomatoes & chilies (10 oz. size)
small flour tortillas (but large ones work, too)
cooked chicken breasts, shredded (or some rotisserie chicken)
8 oz
monterey jack, pepper jack, or cheddar cheese
picante sauce or salsa, sliced black olives, sliced jalapenos, extra sour cream (all optional)


1Preheat oven to 350 degrees F. Lightly mist a 13 x 9" baking dish with cooking spray.

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2Divide the sour cream evenly into 2 bowls. In the larger one, add the can of condensed cream of chicken soup. Then place a colander over the bowl & drain the juice from the Rotel tomatoes & chilies right into the bowl...

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3...until you have this. Mix it up & set it aside for now.

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4In the other bowl with sour cream, add the drained Rotel tomatoes & chilies. Mix it up & set it aside for now.

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5Lay out the flour tortillas (Yes, I know I have large & small ones. It's all good!) and divide the shredded chicken among them. See TIP below in Step 6.

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6Top the chicken on the tortillas with the sour cream/Rotel tomatoes & chilies mixture. TIP: It's easy to even up all the ingredients if all 10 tortillas are laying out.

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7Roll up each enchilada & place in the prepared baking dish. I just wrap them up top & bottom, then right & left, then place them with the edges hidden in the dish.

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8Pour the sour cream, condensed soup, and Rotel juice mixture over the folded enchiladas...

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9...and smooth evenly.

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10Cover with cheese. Bake at 350 degrees F. for 25-30 minutes, or until the enchiladas are heated through...

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11...and the cheese is melted & bubbly. Like this!

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12Serve with picante sauce and whatever other toppings you like. Buen provecho! =^..^=

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy