Creamy Chicken Enchiladas

Why You’ll Love This Recipe

Creamy Chicken Enchiladas are a delicious twist on the classic enchilada. The combination of tender, shredded chicken and a rich, creamy sauce creates a comforting and indulgent meal. The cheesy, gooey goodness, combined with just the right amount of spice, makes every bite irresistible. It’s an easy-to-make, one-pan meal that comes together in under an hour, making it perfect for busy weeknights or entertaining guests. Plus, it can be customized with your favorite toppings and sides, making it as versatile as it is delicious.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 10-12 corn or flour tortillas
• 1 (10 oz) can cream of chicken soup
• 1 (4 oz) can diced green chilies
• 1 cup sour cream
• 1 cup shredded cheddar cheese (or Mexican blend cheese)
• 1/2 cup green onion, chopped (optional for garnish)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 cup enchilada sauce (store-bought or homemade)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
2. In a large bowl, mix the shredded chicken, cream of chicken soup, diced green chilies, sour cream, garlic powder, cumin, chili powder, and paprika. Stir everything together until fully combined.
3. In a skillet, heat the olive oil over medium heat. Lightly fry the tortillas for about 10-15 seconds on each side to make them pliable (skip this step if you’re using flour tortillas, which don’t need frying).
4. Spread a small amount of enchilada sauce in the bottom of the prepared baking dish.
5. To assemble the enchiladas, take one tortilla at a time, spoon some of the chicken mixture onto the center, then roll it up tightly and place it seam-side down in the baking dish.
6. Continue rolling the tortillas and placing them in the dish until the chicken mixture is used up.
7. Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with shredded cheese.
8. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions or cilantro, if desired.
10. Serve hot with your favorite sides such as rice, beans, or a simple salad.

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Add vegetables: You can add sautéed onions, bell peppers, or spinach to the chicken mixture for extra flavor and texture.
• Use a different cheese: If you prefer a different cheese, swap the cheddar for Monterey Jack, pepper jack, or a blend of your favorites.
• Make it spicier: For a spicier kick, add a chopped jalapeño to the chicken mixture or use a spicier enchilada sauce.
• Use ground chicken or turkey: If you prefer ground meat, substitute the shredded chicken with ground chicken or turkey.
• Make it gluten-free: Use gluten-free tortillas and make sure the cream of chicken soup is gluten-free (or use a homemade version).

Storage/Reheating

Leftover creamy chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and bake at 350°F (175°C) for about 10-15 minutes, or microwave individual servings for 2-3 minutes.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can prepare the enchiladas in advance up to the point of baking. Assemble the enchiladas in the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.

Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas if you prefer. They’re softer and easier to roll than corn tortillas and work just as well in this recipe.

Can I use a different type of cream soup?

Yes, if you don’t want to use cream of chicken soup, you can substitute with cream of mushroom or cream of celery soup for a different flavor profile.

How do I prevent the tortillas from getting soggy?

If you want to avoid soggy tortillas, make sure to briefly fry corn tortillas in hot oil for a few seconds on each side. If you’re using flour tortillas, they usually don’t need to be fried.

Can I freeze creamy chicken enchiladas?

Yes, you can freeze these enchiladas before baking. Assemble the enchiladas, cover tightly with foil, and freeze for up to 2 months. To bake, thaw overnight in the refrigerator and bake as directed.

Can I make this recipe vegetarian?

Yes, to make this dish vegetarian, replace the chicken with black beans, sautéed mushrooms, or roasted vegetables for a delicious meatless option.

Can I use homemade enchilada sauce?

Yes, if you prefer to make your own enchilada sauce, that’s a great option! Homemade enchilada sauce can enhance the flavor and is easy to prepare.

Can I make this recipe spicier?

Yes, if you like things spicy, you can add diced jalapeños to the chicken mixture or use a spicier enchilada sauce or chili powder to increase the heat.

How can I make these enchiladas creamier?

For a richer, creamier texture, you can add a little more sour cream or cream cheese to the chicken mixture. You can also use a blend of sour cream and cream of mushroom soup for extra creaminess.

Can I add beans to this recipe?

Yes, black beans, pinto beans, or refried beans would be a great addition to the chicken mixture. They add more texture and flavor while keeping the dish hearty.

Conclusion

Creamy Chicken Enchiladas are the perfect combination of savory, cheesy, and comforting flavors that everyone will love. The creamy sauce, tender chicken, and gooey cheese make each bite incredibly satisfying, and the dish comes together quickly and easily. Whether you’re making it for a family dinner or serving it at a gathering, these enchiladas are sure to impress and become a favorite go-to recipe in your kitchen.

Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas are a rich and flavorful Mexican-inspired dish made with tender chicken, creamy sauce, and melted cheese. A perfect balance of savory, creamy, and slightly spicy flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

1. 2 cups cooked chicken, shredded (rotisserie chicken works great)
   
   10–12 corn or flour tortillas
   
   1 (10 oz) can cream of chicken soup
   
   1 (4 oz) can diced green chilies
   
   1 cup sour cream
   
   1 cup shredded cheddar cheese (or Mexican blend cheese)
   
   1/2 cup green onion, chopped (optional for garnish)
   
   1 tablespoon olive oil
   
   1/2 teaspoon garlic powder
   
   1/2 teaspoon ground cumin
   
   1/2 teaspoon chili powder
   
   1/4 teaspoon paprika
   
   1/2 cup enchilada sauce (store-bought or homemade)

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Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

1. In a large bowl, mix the shredded chicken, cream of chicken soup, diced green chilies, sour cream, garlic powder, cumin, chili powder, and paprika. Stir everything together until fully combined.
2. In a skillet, heat the olive oil over medium heat. Lightly fry the tortillas for about 10-15 seconds on each side to make them pliable (skip this step if you’re using flour tortillas, which don’t need frying).
3. Spread a small amount of enchilada sauce in the bottom of the prepared baking dish.
4. To assemble the enchiladas, take one tortilla at a time, spoon some of the chicken mixture onto the center, then roll it up tightly and place it seam-side down in the baking dish.
5. Continue rolling the tortillas and placing them in the dish until the chicken mixture is used up.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with shredded cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions or cilantro, if desired.
9. Serve hot with your favorite sides such as rice, beans, or a simple salad.

Notes

• For a twist, add sautéed onions, bell peppers, or spinach to the chicken mixture.
• If you prefer a different cheese, use Monterey Jack, pepper jack, or a blend of your favorites.
• To make it spicier, add a chopped jalapeño or use a spicier enchilada sauce.
• Ground chicken or turkey can be substituted for the shredded chicken.
• To make it gluten-free, use gluten-free tortillas and ensure the cream of chicken soup is gluten-free or use a homemade version.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 75mg