These are the enchiladas that mom always makes for us. Extra cheesy, creamy, and perfect with a side of beans and salsa!

These are the enchiladas that mom always makes for us. Extra cheesy, creamy, and perfect with a side of beans and salsa!
 
I meant to get these posted last week before Cinco de Mayo, but you know how life gets. I managed to get the homemade refried beans posted though. I get points for that, right? If you haven’t tried those yet, stop what you’re doing and go get the recipe! SO GOOD.
 
Anyway. Today’s enchiladas are not your typical run-of-the-mill enchiladas. In fact, truth be told, they’re barely enchiladas at all. Really, in name only. But that doesn’t mean that this still isn’t my all time favorite “Mexican” meal! 

Gringo Enchiladas Ingredients:

  • 10 flour tortillas
  • 2 1/2 cups shredded cheddar cheese
  • 1 can cream of chicken soup
  • 1/2 can (the cream of chicken can) of milk
  • 1/2 cup sour cream
  • 1 can chopped green chiles
 
https://keatseats.com/2017/05/homemade-refried-beans-slow-cooker.html
 
Mom has always made enchiladas like this. In fact, I didn’t even know enchiladas came any other way until I was an adult 😱. Crazy, I know. 
 
And don’t think that I don’t love traditional enchiladas, because I do! But there’s something about this cheesey, creamy, totally non-traditional version that holds a special place in my heart. I’m sure part of it is nostalgia, of course. This was a childhood favorite comfort food, after all.

Gringo Enchiladas Instructions:

  1. Whisk together the soup, milk, sour cream, and chiles. Spread about 1/2 cup of the mixture on the bottom of a 9×13 baking dish.
  2. Fill each tortilla with 1/4 cup of cheese and roll it up. Place each enchilada seam side down in the baking dish. Cover with the remaining soup mixture.
  3. Bake at 350 for about 20 minutes, until bubbly and hot through.
 
 
But if this is one part nostalgia, than it’s another part just PLAIN GOOD.
 
It’s a simple recipe with simple flavors. But it comes together beautifully and it’s picky kid approved!
 
We like to serve ours with refried beans and mango salsa for the ultimate gringo enchilada perfection experience. I hope you love this in your home as much as we have in ours.
 
Enjoy!
Gringo Enchiladas

Gringo Enchiladas

Yield: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These are the enchiladas that mom always makes for us. Extra cheesy, creamy, and perfect with a side of beans and salsa!

Ingredients

  • 10 flour tortillas
  • 2 1/2 cups shredded cheddar cheese
  • 1 can cream of chicken soup
  • 1/2 can (the cream of chicken can) of milk
  • 1/2 cup sour cream
  • 1 can chopped green chiles

Instructions

  1. Whisk together the soup, milk, sour cream, and chiles. Spread about 1/2 cup of the mixture on the bottom of a 9×13 baking dish.
  2. Fill each tortilla with 1/4 cup of cheese and roll it up. Place each enchilada seam side down in the baking dish. Cover with the remaining soup mixture.
  3. Bake at 350 for about 20 minutes, until bubbly and hot through.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 643mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 12g

 

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Ashton • Keaton • Mia

Administrator at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer. Mia married into the family in 2019 and joined Keat’s Eats shortly afterwards, bringing her INCREDIBLE Italian Macarons with her.