I love me some chicken enchiladas! I have a white sauce version, which we love. It’s a cream-based sauce, taking advantage of the ease of Cream of Chicken soup. But I also love a red-based sauce. Especially since I mastered my own enchilada sauce. You don’t HAVE to use a homemade sauce, but you can. You can also use a can of sauce. Can. Can. Can.
My kids also really like these enchiladas. One of my boys even picked it for his birthday meal. (But that might also be because he was looking for an excuse to have black olives!) Every time I say we’re having Chicken Enchiladas, they do a little happy dance. Which is cute and all because they’re so young – but I’m looking forward to seeing their happy dance when they get to be teens. I’m expecting great things boys, great things!
It pulls together easily because the majority of it is done in a single pan (assuming your sauce is either already made or in a can) AND it’s a great dish to serve to a crowd because it easily multiplies. Just add more of the ingredients and use more than 1 pan. For my family, I can get 5 enchiladas (as long as they aren’t too stuffed!) in a 9×9 pan. Any more than that, then I have to move to a 9×13 pan.
Creamy Chicken Enchiladas
Ingredients
For a 9x9 pan (5ish enchiladas)
- 2 cups cooked chicken, diced or shredded
- 1/2 onion, chopped
- 1/2 cup sour cream
- 1 1/2 cups shredded cheese (cheddar, colby jack)
- 1 cup enchilada sauce
- 5 flour tortillas (I like taco size)
For a 9x9 pan (8-9 enchiladas)
- 5 cups cooked chicken, diced or shredded
- 1 onion, chopped
- 1 cup sour cream
- 3 cups shredded cheese (cheddar, colby jack)
- 2 cups enchilada sauce
- 8 flour tortillas (taco size fits best)
Instructions
- Prepare your cooking dish by spraying with cooking spray. Place a little bit of the enchilada sauce on the bottom of the pan.
- In a large skillet or non-stick pan, cook your chicken if not already cooked. (You can add your onions in while cooking the chicken and then skip step #3).
- In a large skillet or non-stick pan, add a bit of olive oil and cook your onions on medium heat for a few minutes to soften them.)
- To the skillet, add your sour cream, most of your cheese and the rest of your enchilada sauce. Cook until the cheese melts and the sour cream is all blended in.
- Using a slotted spoon, place a little bit of the mixture into the middle of a tortilla. Roll and place in your pan. Repeat the process until all of the mixture is gone, except all of the sauce.
- You should be left with more of the sauce. Pour that right on top of the enchiladas and sprinkle with the remaining cheese.
- Bake at 350 for 30 minutes until heated through and cheese is nice and melty.
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her on Instagram.
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Does this recipe freeze well? What would be your recommendations for cooking from frozen?