5-Ingredient Southwestern Enchiladas

5-Ingredient Southwestern Enchiladas

By Rachel Marie, Contributing Writer

I see a lot of friends asking in social media about dinner ideas – and I, for one, can always use more ideas.

One night a friend posted that she was having chicken enchiladas so I clicked over to the link, especially since I love Mexican food. The recipe had cream of chicken soup; I don’t normally use that since most of the canned varieties have MSG or even hidden MSG, which gives me terrible headaches.

But I wasn’t going to give up. Surely I could make a real food version. And I tried it!

This recipe only has 5 ingredients and has become one of my go-to’s for a fast dinner or even to bring to a potluck over the years.

5-Ingredient Southwestern Enchiladas
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5-Ingredient Southwestern Enchiladas

Course: Main Course
Author: Ann Timm


  • 10-20 small corn tortillas
  • 1 large can of organic chicken or 3 chicken breasts shredded
  • 2 1/2 cups salsa or salsa verde
  • 1 cup sour cream
  • 2 cup cheddar cheese
  • Optional: 1 can of black beans


  • Gather ingredients and preheat oven to 350 degrees.
  • Cook chicken. Sometimes I like to put all wet ingredients into the Crock-Pot and let it cook for a couple of hours.
  • Grease a baking dish and line the bottom with tortillas. (A square dish makes enchiladas thicker, a rectangle dish makes them thinner.)
  • In a small mixing bowl, combine all ingredients (except cheddar and tortillas) and place spoonfuls over the first layer of tortillas thoroughly. Top with cheese.
  • Repeat steps until you have a final layer topped with cheese (should be about 3 to 4 layers).
  • Bake for 30-40 minutes or until golden on top.
  • Enjoy!

5-Ingredient Southwestern Enchiladas {KeeperOfTheHome.org}

It’s always great when I can find easy dinners, especially if they don’t have a ton of ingredients. Here’s a list of dinners made with 5 ingredients or less (not counting the salt):

What are your go-to dinners?

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