kathy's easy cheesy chicken enchiladas

Name: Kathy's Easy Cheesy Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 16 ounce(s) 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); 10 - small flour tortillas (but large ones work, too); 2 - cooked chicken breasts, shredded (or some rotisserie chicken); 8 ounce(s) monterey jack, pepper jack, or cheddar cheese; Also - picante sauce or salsa, sliced black olives, sliced jalapenos, extra sour cream (all optional)

(3 ratings)

review

Recipe by

Fran Miller

@TchrLdy71

Parkersburg, WV

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! =^..^=

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(3 ratings)

yield serving(s)

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For kathy's easy cheesy chicken enchiladas

16 oz

carton of sour cream
1 can

condensed cream of chicken soup (10 3/4 oz. size)
1 can

rotel tomatoes & chilies (10 oz. size)
10

small flour tortillas (but large ones work, too)
2

cooked chicken breasts, shredded (or some rotisserie chicken)
8 oz

monterey jack, pepper jack, or cheddar cheese
Also

picante sauce or salsa, sliced black olives, sliced jalapenos, extra sour cream (all optional)

How To Make kathy's easy cheesy chicken enchiladas

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

2
Divide 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...
3
...until you have this. Mix it up & set it aside for now.
4
In the other bowl with sour cream, add the drained Rotel tomatoes & chilies. Mix it up & set it aside for now.
5
Lay 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.
6
Top 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.
7
Roll 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.
8
Pour the sour cream, condensed soup, and Rotel juice mixture over the folded enchiladas...
9
...and smooth evenly.
10
Cover with cheese. Bake at 350 degrees F. for 25-30 minutes, or until the enchiladas are heated through...
11
...and the cheese is melted & bubbly. Like this!
12
Serve with picante sauce and whatever other toppings you like. Buen provecho! =^..^=
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

kathy's easy cheesy chicken enchiladas

Ingredients For kathy's easy cheesy chicken enchiladas

How To Make kathy's easy cheesy chicken enchiladas

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