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  • Writer's pictureMary Ann

Mema's Enchiladas

My sisters and I grew up on this recipe. It is so easy and reheats great! It is packed with chicken, cheese and an amazing cream sauce. It is really good served over steamed rice!


  • 3-4 boneless chicken breasts, cooked and chopped

  • 1 small onion, chopped

  • 1 clove of garlic minced

  • 1 can of rotel (or green chilies) - don't drain

  • Half packet of taco seasoning

  • 1 family size can of cream of chicken soup (or 2 regular cans)

  • 1 8 oz container of sour cream

  • 1/2 cup of milk

  • 2 cups of shredded cheese (any kind will do but I mixed mild cheddar and white cheddar)

  • 8-10 flour tortillas

  • optional- Scallions and parsley to top for some green and freshness


  • Preheat oven to 375 degrees.

  • Cook chicken (saute in butter, boil in a little broth, or pull off a rotisserie)

  • In a skillet, brown the onions and garlic until soft. (2-3 minutes)

  • Add in the shredded chicken, taco seasoning, rotel, and HALF the family size can of cream of chicken soup, or one small can.

  • Cook over low heat until mixed thoroughly.

  • Spray your casserole dish with Pam or wipe with oil.

  • Spoon the mixture evenly into the tortillas.

  • Roll and place in a 9x13 pan with the seam side down.

  • Continue to do this until your pan is full.

  • Meanwhile, mix the remaining cream of chicken soup or the other can, sour cream and milk in a bowl until combined.

  • Pour mixture over your rolled tortillas. Sprinkle with cheese

  • Bake for 20 minutes until heated through.

  • Top with optional parsley and scallions



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