We have made enchiladas our entire lives! They have been a staple since childhood, and although we love our go-to green and red versions, we love making new varieties to add to the rotation.
Although not strictly authentic, our friend mixed the best of both worlds and made these creamy chicken enchiladas using sour cream, cream of chicken soup, and cream cheese – and boy, is it good! This extra creamy version is now a new dinner staple at our house.
These creamy enchiladas prep in minutes and use simple ingredients. Plus, they are delicious and absolutely addictive. Plus, this even makes a fantastic freezer meal.
Pair them with a side of refried beans and rice for one of our dinner favorites!
Why we think you’ll love it:
- Extra creamy and delicious. With sour cream, cream cheese, and cream of chicken soup, we mean CREAMY!
- An easy favorite. This easy dinner preps in just 10 minutes and stores very well. It makes a fabulous freezer meal!
- Simple ingredients. These enchiladas use simple ingredients we always have on hand, making this a great last-minute dinner!
Creamy Chicken Enchiladas Ingredients
- Soft taco flour tortillas (12) – Tortillas are a soft, flexible wrap that hold the creamy filling and bake up tender. You can use store-bought or homemade Flour Tortillas.
- Chicken breasts, cooked and shredded (2) – Chicken adds a hearty protein that mixes evenly into the creamy sauce. We make Shredded Chicken or shred a rotisserie chicken to use.
- Cream of chicken soup (2 cans, 10.5-ounces each) – The creamy, savory soup is the base that binds the filling and keeps it moist. If needed, you can make a Cream Soup Substitute.
- Diced green chiles, drained (2 4-ounce cans) – Chiles bring mild heat and bright chili flavor that balances the richness.
- Sour cream (1 pint) – Sour cream adds tangy richness for a smooth, creamy filling, or use plain Greek yogurt.
- Cream cheese, softened (4 ounces) – Cream Cheese gives extra body and a silky texture so the filling sets nicely.
- Colby Jack cheese, grated (4 cups) – The cheese melts into a creamy and stretchy texture, binding the filling and topping. You may also use cheddar cheese, Monterey Jack cheese, queso blanco, or a spicier pepper jack cheese
- Salt and black pepper (to taste)- These simple seasonings sharpen all the flavors.
How to Make Creamy Chicken Enchiladas
FILLING. In a large bowl, stir cream of chicken, green chilis, sour cream, and cream cheese until well combined. Add salt and pepper to taste.
- Remove about ⅓ of the green chili mixture to a separate bowl and set aside. Add the shredded chicken to the remaining mixture.
ASSEMBLE. Spray a 9×13-inch baking dish and also spread a little bit of the chicken mixture on the bottom of the pan.
Place a large spoonful of the chicken mixture down the center of each tortilla and add a generous amount of cheese (about ¼ cup). Roll up and place seam-side down in the pan.
- We can usually fit two rows of 6 horizontally in the pan. When the pan is full, pour the plain green chili mixture over the top and sprinkle on the remaining cheese.
BAKE. Cover with foil and cook in the oven at 350°F for 45 minutes. Remove the tin foil and bake for another 15 minutes. Top with diced avocado and fresh cilantro if desired and serve!
Kristyn’s Recipe Tips
- I prefer flour tortillas, but you can use corn tortillas if you wish.
- If you like your enchiladas a little spicy, you can get the spicy green chilis instead or you can add chopped jalapeños to the mixture.
- I bake this recipe in a glass casserole dish. If you bake them in a metal pan, keep an eye on them as they may cook a little faster.
- To avoid soggy enchiladas, be sure to drain the cans of chilis, and remove the foil during the last of the baking time.
Creamy Chicken Enchiladas Recipe
Video
Ingredients
- 12 soft taco flour tortillas
- 2 chicken breasts, cooked and shredded
- 2 (10.5-ounce) cans cream of chicken soup
- 2 (4-ounce) cans diced green chilis, drained
- 1 pint sour cream
- 4 ounces cream cheese, softened
- 4 cups Colby Jack cheese, grated
- salt and black pepper, to taste
Instructions
- In a large bowl, mix cream of chicken, green chilis, sour cream, and cream cheese until well combined. Add salt and pepper to taste.
- Remove about ⅓ of the green chili mixture to a separate bowl and set aside. Add the shredded chicken to the remaining mixture.
- Spray a 9×13-inch baking dish and spread a little bit of the chicken mixture on the bottom of the pan. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese (about ¼ cup). Roll up and place seam-side down in the pan. We can usually fit two rows of 6 horizontally in the pan.
- When the pan is full, top with plain green chili mixture and remaining cheese.
- Cover with foil and cook at 350°F for an hour. About 15 min before you take your pan out, remove the tin foil.
Notes
- We prefer flour tortillas, but you can use corn tortillas if you wish.
- Try blending the diced green chilies; the smooth texture distributes the flavor more easily and evenly.
- We bake this recipe in a glass casserole dish. If you choose to bake them in a metal pan, then keep an eye on them as they may cook a little faster.
- To avoid soggy enchiladas, drain the cans of chilis and remove the foil during the last part of the baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
We do it all the time! Roll the creamy chicken enchiladas as instructed, cover with plastic wrap, and refrigerate for up to 24 hours, or cover again with aluminum foil and freeze for up to 3 months. If needed, thaw in the fridge before baking.
Store leftovers in an airtight container(s) in the refrigerator for 2-3 days or freeze for 2-3 months. Reheat small portions in the microwave or larger portions in the oven.
Complete The Meal
Sides
Cilantro Lime Rice
30 mins
Canned Refried Beans
10 mins
Homemade Spanish Rice Recipe
45 mins
Mexican Corn Salad
25 mins
Enchiladas
Desserts
Carmelitas
45 mins
Churro Cheesecake Bars
35 mins
How to Make Flan
9 hrs 10 mins
Cheesecake Chimichanga
30 mins
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This recipe was originally published April 2017.
Hi, do you have heating instructions from frozen?
If you froze an unbaked pan, I recommend thawing it in the fridge overnight before baking according to the original directions.
If the pan was baked and then frozen, you have two options for reheating:
Thawed: Heat at 350°F for about 25 minutes
From Frozen: Heat at 325°F for about 50-60 minutes