Comfort food is the ultimate of food memories, don’t you think? This week for #SundaySupper, our theme is exactly that…comfort food. I think that’s a perfect theme for Home Cooking Memories to participate in. Comfort food usually evokes certain feelings and memories when you cook it and, most importantly, when you eat it. And that’s what this blog is all about — food memories and stories.
The recipe I’m sharing for #SundaySupper is called Creamy Chicken Enchiladas. It’s a recipe that my mom made many times, which she received it from my Great Aunt Mary, who received it from her housekeeper (I believe). Creamy Chicken Enchiladas has been one of my favorite meals for a long time, but it was also a favorite dinner of my sister, Danielle, who passed away almost a year ago. I’ve made this meal twice since her death — once on her birthday and again this past week for Courtney’s birthday, per her request. Now, making this meal reminds me most of my sister and the many times we enjoyed it together.
I’ve intended to put my Creamy Chicken Enchiladas on my blog for a long time, but I’ve never been happy with the photos so I keep putting it off. I’ll be honest, I’m still not happy with the photos, but I think it’s time for this post to happen, especially with the #SundaySupper comfort food theme.
Since I was talking about my good food memories of this recipe, I should also share one of my bad ones. In March of 1993, I had this meal one night with my family and ended up in the emergency room and later that night I learned I had gallstones. All that cheesy and creamy goodness did me in. Yeah, probably weird to share such details while trying to entice you with one of my recipes, but what can I say? It’s a significant part of the history of this recipe.
You will find this recipe for Layered Creamy Chicken Enchiladas to be very simple. Not only is most of the ingredients just a matter of mixing them up, but you don’t have to fry tortillas and you don’t have to roll them up — these enchiladas are layered!
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Creamy Chicken Enchiladas
Ingredients
- 2 1/2 pounds boneless (skinless chicken breast)
- 16 ounces sour cream
- 2 cans cream of chicken soup (10 3/4 each)
- 4 oz can diced green chilies (drained)
- 2 cans sliced black olives (2.25 ounce each, drained)
- 1/2 cup sliced green onions (white and green parts)
- 12 corn tortillas
- 12 ounces Cheddar cheese (shredded)
Instructions
- Place chicken breasts in a large pot, cover with water, and heat to a boil. Reduce heat to medium-high and continue cooking chicken breasts until cooked completely and no longer pink in the middle (approximately 20 minutes & has a center temp of 170 degrees F). Drain, allow to cool. When cooled, cut into bite-size cubes.
- In a large bowl, mix together sour cream, cream of chicken soup, green chilies, black olives, and green onions. Mix in cubed chicken.
- Spray an 8.5×11″ baking dish with cooking spray. Spread a very small amount (approximately 1/4 cup) in the bottom of the pan. Lay 6 corn tortillas down so they cover the bottom (they will most likely overlap some – I usually have 2 rows of 3 tortillas). Spread half of the chicken mixture on top of the tortillas, making sure that the tortillas are completely covered. Sprinkle with 1/3-1/2 of the Cheddar cheese. Repeat with remaining tortillas, chicken mixture, and cheese.
- Bake in a preheated 375 degree F oven until hot and bubbly and cheese is beginning to brown. Remove from oven and allow to cool for 5-10 minutes before cutting and serving.
Notes
–If you wish, reserve part of your sliced olives and green onions for garnish on top of the final layer of Cheddar cheese (before baking).
–We like this recipe without frying and heating the tortillas in the microwave. But if you wish, you can.
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Below you will find links to even more comfort food recipes, many of which share some memory or food story about what these recipes mean to these bloggers. Please check them out, leave them a comment and/or share your favorite with your friends and followers. Also, please check out Lee Woodruff, author of the book, Those We Love Most, who is our special guest this week for #SundaySuppper.
Comfort Food |Soups
- Cream of Broccoli Cheese Soup by Damn Delicious
- The Ultimate Creamy Potato Soup by Sugar Spun Run
- Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
- Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
- Chicken Noodle Soup by My Catholic Kitchen
- Thai’d up chicken noodle soup by I Run For Wine
- Ditalini Italian Soup by Mangiamo!
- Spicy Black Bean Soup by Mama’s Blissful Bites
- Chicken Chowder by Pippis in the Kitchen Again
Comfort Food | Main Dish
- Sausage Gravy and Biscuits by Big Bears Wife
- Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
- Pumpkin Alfredo Tortellini Bake by The Meltaways
- Old Fashioned Mac and Cheese by Flour on My Face
- Lasagna Roll Ups by Cindy’s Recipes and Writings
- Green Plantain Hash by Basic n Delicious
- Venison Chili by The Messy Baker Blog
- Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
- Winter Chicken Stew by Mrs. Mama Hen
- Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
- Baked Oysters and Apples by Pescetarian Journal
- Individual Chicken Pot Pies by Noshing With The Nolands
- Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
- Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
- Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
- Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
- Chicken a la King by Girlichef
- Creamy Chicken & Dumplings by La Cocina de Leslie
- Spaghetti Squash Gratins by She likes ruffles, he likes truffles
- Creamy Chicken Enchiladas by Home Cooking Memories
- Savory Slow-Cooked Pork Stew by Daddy Knows Less
- Chicken Roasted with White Wine and Garlic by Webicurean
- Shepherd’s Pie by Small Wallet Big Appetite
- One Skillet Pumpkin Lasagna by The Realistic Nutritionist
- Chicken Pot Pie by Diabetic Foodie
- Gluten Free Cornish Pasty by Maroc Mama
- Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
- Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
- Comforting Mashed Potatoes by Momma’s Meals
- Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian
- Feijoada Portuguese Bean Stew by Family Foodie
Comfort Food | Desserts
- Biscuits and Chocolate Gravy by The Southern Lady Cooks
- Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
- Sour Cream Pound Cake by Mom’s Test Kitchen
- Chocolate Layer Cake by Magnolia Days
- Cinnamon Rice Pudding by Vintage Kitchen Notes
- Smores Hot Cocoa by Chocolate Moosey
- Sweet Red Bean Pie by What Smells So Good
- Pistachio Cake Cookies by The Cookie A Day Challenge
- Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
- Dark Chocolate Caramel Brownies by Daily Dish Recipes
- Nutella Shortbread Bars by Baker Street
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog
We would be honored to have you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite Comfort Food Recipes.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
Lee says
This is a very good recipe. Reminds me of lasagne slightly with the layers of tortillas each time.
Amanda says
I love making enchiladas – I always steam and blend in extra vegetables. No one notices and they get added veg!
brandie says
Great idea adding the veggies, Amanda!
sunithi says
ooh ! This looks comfy and yummy indeed. My kids will love this ! thanks for sharing 🙂
Anne @ Webicurean says
I love that this is a layered dish! individual enchiladas can be a pain sometimes! BTW I think your pictures look great. I can totally relate on the stones–I ended up in the ER last year for the same thing–now that I’ve had the GB removed, I don’t have to worry about such attacks anymore.
brandie says
Thanks for commenting, Anne! That “creamy chicken enchilada” gallbladder attack was finally the attack that got me the medical attention I needed and I was scheduled for surgery shortly after. Unfortunately, before that attack, I had doctors shrugging off my complaints to pregnancy, etc. Felt so much better after the surgery!
Arlene @FlourOnMyFace says
I have been dying for chicken enchilada’s and your beautiful pictures are making me want to run out to the store right now for the ingredients.
brandie says
Thank you, Arlene!
Angie @ Big Bear's Wife says
Cheesy Chicken Goodness!! yum!
Erin @ Dinners, Dishes and Desserts says
I love Mexican food – true comfort food. These enchiladas sound perfect!
Sarah says
I haven’t made enchiladas in a long time. I need to fix that really quick. I love the creamy factor in your enchiladas. Yummy!
Amy Kim (@kimchi_mom) says
A lot of history with the dish…thanks for sharing!
I’m seeing a theme this week with chicken and creamy goodness. I love a good one-dish recipe and this sounds awesome.
Jennifer B says
This is definitely something I would love to make! I’d have to leave the olives off, though. lol
brandie says
I hear ya, Jennifer! Two members of my family aren’t olive fans, so when they bring their dirty dishes to the kitchen, they always have a little pile of them on the side that they picked out…lol.
Stephanie{TheCookieADayChallenge} says
Anything that cheesy must be tried!
Laura Hunter says
I was just thinking i need to make a batch of enchiladas. I have some extra tomatillo salsa that I need to use up and I think it would go perfectly in this dish.
baker street says
An enchilada casserole?! This is such a brilliant idea!!
Alice @ Hip Foodie Mom says
Yum! I love Enchiladas!!! and this looks like ultimate comfort food to me! thanks for sharing!
Kim Bee says
Brandie this is fab. I love that you showed how to stack it. I never quite know how to do that stuff. I’m overcoming my “not liking my food to touch” thing so I am learning how these things work.
For some reason I either didn’t know or forgot you were going to whipped. Let’s blame the drug haze after vacation. I’m hoping to still go. Waiting on my doc to give the yah or nah.
David Valenzuela says
I can’t imagine I didn’t like you making this meal, but now i can;t wait for you to make it for dinner.
Jennie @themessybakerblog says
There’s always room for some delicious enchiladas in this house. I can’t wait to try this recipes.
Tara Noland says
I love how this is layered, yummy!! I love enchiladas!!
Megan says
I love enchilada bakes and yours sounds amazing. Thanks for sharing!
diabeticFoodie says
Sorry to hear about your sister. This dish, that you both loved, sounds wonderful.
Wendy (The Weekend Gourmet) says
This looks and sounds delish to me! And I’m sure it provides a continued connection to your sister…I still think of my Great Gramma when my Mom makes her famous yeast rolls in the Winter. It’s like a part of her is still with us as long as we continue to make them and remember her!
Katie says
Enchiladas are definitely a comfort food I’d say! This layered dish looks easy, decadant, and comforting! Thanks for sharing it 🙂
Jen @JuanitasCocina says
You don’t even know how close I came to making enchiladas this week! These will definitely have a go in our kitchen!
Paula @ Vintage Kitchen says
This is a great casserole! The taste of tortillas is so wonderful, and can´t go wrong with a chicken filling!
Renee says
An enchilada casserole sounds great to me. Love the creaminess of it and the layers (almost like an enchilada lasagna).
veronica gantley says
This is one of my favorite comfort dishes. I love that it freezes well. I make a double batch and freeze one for later.