“I mixed chicken and soup, rolled it in tortillas—my family cleaned their plates”

You know those nights when everyone’s hungry, you’re exhausted, and you just need something warm, creamy, and comforting to land on the table? That’s how these Shredded Chicken Creamy Enchiladas came to life.

I had leftover chicken, a can of soup, and a few tortillas hanging around. I tossed them together, popped the whole thing in the oven—and it turned into one of those meals that makes everyone go quiet because they’re too busy eating.

Why You’ll Love This Recipe:

• Creamy, cheesy comfort food with just a handful of ingredients
• Totally customizable and made from pantry staples
• Feeds a crowd or makes amazing leftovers
• A cozy dinner that doesn’t cost a fortune or take all day

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (10 oz) cream of chicken soup
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 tsp garlic powder
• 1/2 tsp cumin or taco seasoning
• 6–8 small tortillas
• 1/2 cup salsa or enchilada sauce
• Optional: green onions, olives, extra cheese

Directions:

1. Preheat oven to 375°F.
2. In a bowl, mix chicken, soup, sour cream, 1/2 the cheese, garlic powder, and cumin.
3. Spoon mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
4. Pour salsa or enchilada sauce over the top. Sprinkle with remaining cheese.
5. Bake for 25–30 minutes until hot and bubbly.
6. Top with green onions, olives, or whatever you love.

Real Mom Tip:

This is the perfect use for a Costco rotisserie chicken—or even canned chicken in a pinch. No shame in the shortcut game!

Budget Breakdown:

• Chicken: ~$3
• Tortillas: ~$1.50
• Soup, sour cream, and cheese: ~$3
• Total: ~$7.50 for 4–6 servings = ~$1.50 per serving

Add-Ons & Variations:

• Mix in black beans or cooked rice to stretch it
• Use green enchilada sauce for a tangy twist
• Freeze a batch unbaked and cook from frozen for a no-stress night

We served this with frozen corn and a little bagged salad—and not one bite was left. Even my picky eater scraped his plate clean and asked if we could have it “every Tuesday.”

This is comfort food you can feel good about—easy, affordable, and full of flavor.

Shredded Chicken Creamy Enchiladas (Budget-Friendly Version)

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 25–30 minutes

Ingredients:

• 2 cups shredded cooked chicken (leftover, rotisserie, or canned)
• 1 can (10 oz) cream of chicken soup
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 tsp garlic powder
• 1/2 tsp cumin or taco seasoning
• 6–8 small flour or corn tortillas
• 1/2 cup salsa or enchilada sauce (for topping)
• Optional: green onions, olives, or extra cheese on top

Instructions:

• Top with green onions or other optional toppings before serving.
• Preheat oven to 375°F.
• In a bowl, mix chicken, cream of chicken soup, sour cream, half the cheese, and seasonings.
• Spoon filling into tortillas, roll up, and place seam-side down in a greased baking dish.
• Pour salsa or enchilada sauce over the top. Sprinkle with remaining cheese.
• Bake uncovered for 25–30 minutes until hot and bubbly.