Creamy Chicken Enchiladas – Sour Cream Chicken Enchilada Recipes
These creamy chicken enchiladas were a huge hit for dinner, and super easy to make. I have made these several times over the years, and probably change it up a little bit every time. Since we worked with Minute® Ready to Serve Rice on this post, we decided to include on of their Minute Ready to Serve Rice products in our Spanish Rice.
It was so good I could have eaten it all on its own.
Money Savings Tip:
Planning more than one chicken meal this week? Prepare a whole chicken and divide the chicken into two meals. I found whole chicken at our local grocery store on sale for less than $1.00/pound, so it ended up being way cheaper than a canned or skinless chicken breast option.
Time Savings Tip:
I love using Minute® Ready to Serve Rice Whole Grain Brown Rice, as well as their white rice. It is so good and such an easy way to add rice to a meal like our Creamy Chicken Enchiladas.
Think about Minute® Ready to Serve Rice as the perfect portable solution for lunch or breakfast and desk-time lunches. 60 seconds in the microwave and rice is cooked up and ready to go. And let me just say–having a quick lunch option is exactly what I need when I’m trying to have a productive day at the office in between school drop off and school pick up. The joys of working from home.
And–it’s available in many varieties: Brown & Quinoa and Basmati Rice, Whole Grain options of Brown Rice, Brown & Wild Rice and Multi-Grain Medley. Also, there’s Jasmine Rice, White Rice and flavorful mixes.
Score!
Bonus- simmering Homemade Chicken Stock in a stock pot on the stove for a few hours and getting to use it in the rice that accompanied our enchiladas and for tomorrow’s Taco Soup.
Sour Cream Chicken Enchilada Recipes
Ingredients
- 2 cups chopped chicken
- 1 can cream of chicken soup
- 1 4 oz can of mild green chilies
- 1/2 cup sour cream
- 1 cup cheese divided in half
- 6 burrito-size flour tortillas
Instructions
- Preheat oven to 350. Mix chicken soup, green chilies, and sour cream together until smooth. Lay out the six flour tortillas and place 1/3 cup of the chopped chicken and 1/3 cup of the soup mixture onto each tortilla. Use 1/2 cup of the cheese to sprinkle onto the chicken enchiladas, and then roll them up and place them into a 9x13 pan. Spread remaining soup mixture over the top of the enchiladas and top with remaining cheese. Bake in oven for 35 minutes or until heated through.
Karren
These look absolutely delicious!!
I have made this by layering with the ingredients and tortillas, it works perfectly.
Thank you for sharing on the Oh My Heartsie Girls Friday Features this week!
Hope you have a great weekend!
Karren
Marilyn
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and get a chance to be featured!
Nicki
It looks lovely might need to give this a try
April J Harris
Your Creamy Chicken Enchiladas look like real comfort food and I love how easy they are to make! Great idea to use a whole chicken for multiple meals as well. Thank you for sharing with us at the Hearth and Soul Hop.
Jeanne
Oh my goodness, but this recipe looks amazing. Thank you for sharing it on the #HomeMattersParty
Lauren
This recipe looks delicious! Thanks for sharing it at Craft Frenzy Friday at Mom Home Guide!
Katie Willyerd
I made this last night and my husband loved it. He told me this was a keeper and it needs to be in our rotation.
Rhonda Gales
Found this recipe on Google+. These look amazing, and easy to make. Thanks for sharing.