Super Easy & Fast “Pink Sauce” Enchiladas
These Pink Sauce Enchiladas are super quick to whip up. They require no stove top cooking before they go in the oven and can be whipped up in 20 minutes (plus baking time). They’re a hit in my family and I’m sure they will be in yours too.
PrintSuper Easy & Fast “Pink Sauce” Enchiladas
Fastest enchiladas you’ll ever make that taste this delicious. No canned Enchilada sauce and no stove top cooking before filling the enchiladas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: serves about 6 1x
Ingredients
1/2cup sour cream
4 oz cream cheese, softened
2 tablespoons heavy cream
1 1/2 cups salsa, homemade or jarred
1 small can green Chiles
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 cups finely shredded cheese, plus more for sprinkling on top (Monterey jack, cheddar, Mexican blend)
1 1/2 pounds chicken breasts, cooked and shredded
8 large flour tortillas
Topping options-
Sour cream, olives, avocados, cilantro, green onions, etc.
Instructions
Preheat oven to 375 F and lightly spray a 9×13 baking casserole dish and set aside.
In a large mixing bowl mix together the sour cream, cream cheese, heavy cream, salsa, salt, pepper, paprika, and garlic powder.
Remove about 1/4-1/3 of the sauce to a small bowl and set aside.
In the large bowl add the cheese and chicken and stir till combined.
Spoon a little of the sauce that you set aside (without chicken and cheese in it) into the bottom of a casserole baking dish and spread to coat the bottom thinly.
Grab a tortilla and fill with about 1/8 of the chicken mixture, roll up and place seam side down in the casserole dish. Repeat till filling is gone. Spread the rest of the reserved sauce over the top of the enchiladas and sprinkle generously with additional shredded cheese. Bake for about 25-30 minutes until cheese is melted and bubbly. Top with desired extras and serve hot.
Keywords: Super Easy & Fast “Pink Sauce” Enchiladas
I’m not typically a fan of enchiladas, but these are delicious! We’ve made these 4x now and it’s a family favorite now. I love that there’s not canned enchilada sauce in them. They’re super family friendly and al my kids gobble them up. I typically make a double batch and freeze one of them. Thaw the night before in the fridge and bake the next evening. So easy, Very few messy dishes.