Ingredients
Sauce
- 1 10.75 oz can condensed cream of chicken soup
- 1 16 oz container sour cream
- 1 4.5 oz can chopped green chilies
- 1 1 oz package ranch dressing mix
Enchiladas
- 10 8-inch flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken recommended)
- 3 cups shredded Mexican cheese blend
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Make Sauce and Coat Pan: In a medium bowl, combine the cream of chicken soup, sour cream, chopped green chilies, and ranch dressing mix until well blended. Spoon enough of this mixture into the bottom of a 9×13 inch baking dish to coat it evenly.
- Assemble Enchiladas: Spread about 2 tablespoons of the sauce inside each flour tortilla, then add approximately 1/4 cup of shredded chicken and 3–4 tablespoons of shredded cheese. Roll up each tortilla tightly and place seam-side down into the prepared baking dish. Save about 1/2 cup of cheese for topping.
- Pour Remaining Sauce and Cover: Pour the remaining sauce evenly over the rolled enchiladas. Cover the dish tightly with aluminum foil to keep the moisture in while baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the enchiladas are heated through.
- Add Cheese and Finish Baking: Remove foil carefully, sprinkle the reserved cheese over the top, and return to the oven. Bake an additional 2 to 3 minutes or until the cheese has melted and is bubbly.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- To add more heat, consider mixing in some diced jalapeños or hot sauce.
- If you prefer corn tortillas, warm them first to prevent cracking when rolling.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- This recipe can be doubled for a larger crowd; adjust baking time as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
