Family’s Gringo Enchiladas

– should’ve drizzled some of sauce acrossed it for pic, but I was in a hurry ;p

I did with leftovers ; D


Easy Enchilada recipe ~
*note at bottom

Hope this is easy to follow with my unorganized memory version.
It’s because once you’ve made this a few times, you’ll eyeball it, make do/changes (like heat), it gets super EASY!

And my family REALLY likes it! Thanks to Aunt Carol passing it on ♥ #family ♡

(This is rough guesstimate. Very forgiving recipe; practice to own liking)


Note-You know you can use your favorite of cheeses that go good with Mexican flavors, right? Which I don’t really measure. Eyes & hands 😀  Oh & I love using those pre-made rotisserie chickens! AND I prefer cream of mushroom soup because it seems to be less “sodium-ee” & that artificial chicken flavoring…but that’s me.


Shredded cheese (cheddar, monteray jack…) 4 cups?
Oh around …
2 cups chopped cooked chicken
* I just shred chicken by hand rustic varied sizes
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (4 ounces) chopped green chilies
I use taco seasoning.
(Family recipe uses chili powder)
10 flour tortillas

I mix all ingredients minus chicken first, because I set aside small bowl for dish bottom & topping without the chicken. Then add chicken to larger bowl.







I do thin mine out. You could use milk, water, both or stock. Get to consistency that’s not real thick glob-like, lol…but not too thin where its runny in tortilla.

You CAN use some (handful hahaha) cheese in mix. But more on top! Just sayin
We spread a little of mixture without chicken on bottom of greased 13-in. x 9-in. baking dish, put filling with chicken on tortilla, roll, place in baking dish, lining them up in a row, spread remaining mix WITHOUT chicken on top, top with cheese.

Put in oven.350º – 375º
We don’t cover.  About 20-25 minutes. Or until top is golden bubbly cheese ♥
(My larger baking dish is still in storage…ugh…”make it work” lol. I used 2 smaller dishes. BTW,; my son got LARGE tortillas too. Gotta laugh!)


Many recipes! I was hoping I showed how easy, quick & delicious choice for a meal.


Next day…add a little leftover filling over leftover enchilada, I drizzled tiny bit EVOO & can garnish with chopped green onion or parsley.



*note- its hard to mess this recipe up. Other thn the cooking time & temp…because burned isn’t good. But there’s nothing raw so its a matter of heating thru & getting cheese on top to bubbly & browning to one’s preference.
But I’ve messed up a couple times, like putting the cheese in the mix…after which my mouth dropped open & I was like “uh-oh…oh no”. But too late, can’t take it out. Aah ha! It was still delicious! I’ve forgotten to set aside a bowl without the chicken also. Well it was lumpy but didn’t change taste…still delicious 😀


  1. Reblogged this on® and commented:

    We repeat this one often. And “we” means family and friends; everyone likes it. Although…my daughter has to call it something else for my son-in-law to like it…so that he’s not expecting that “enchilada” flavor; he’s Mexican 😉 This is “Gringo Enchiladas”.


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