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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 and Substitutions
- 12 soft taco flour tortillas – store-bought or homemade Flour Tortillas.
- 2 chicken breasts, cooked and shredded – We make Shredded Chicken or shred a rotisserie chicken to use.
- 2 (10.5-ounce) cans cream of chicken soup – see Cream Soup Substitute
- 2 (4-ounce) cans diced green chili’s, drained
- 1 pint sour cream – or plain Greek yogurt
- 4 ounces cream cheese, softened
- 4 cups Colby Jack cheese, grated – or cheddar cheese, Monterey Jack cheese, queso blanco, or a spicier pepper jack cheese
- salt and black pepper, to taste
How to Make Creamy Chicken Enchiladas
- FILLING. 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.
- 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 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.
- 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
- We love flour tortillas, but corn tortillas will work.
- To add heat to your enchiladas, use spicy green chilis, or add chopped jalapeños to the mixture.
- We 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, drain the cans of chilis and remove the foil during the last part of the baking time.
Creamy Chicken Enchiladas
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 45 minutes. Remove the tin foil and bake for another 15 minutes.
Video
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 leftover enchiladas in an airtight container(s) in the fridge for 2-3 days or freeze for 2-3 months.
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.
Sounds delicious, but, look at the amount of sodium ! That stops me right there, very unhealthy.
I’m thinking you could use light cream cheese in some way as a substitute for the salty soup.
What do you think?
I have not tried that, but that could be an option. If you try that, let me know how it turns out. Good luck & hope you like it!
Is it 1/3 of the green chili mixture that is set aside or 1/3 cup? The recipe reads as 1/3 of the mixture, but the video indicates that 1/3 cup was set aside.
Thanks for clarifying. I can’t wait to make this!
It would be 1/3 of the mixture to set aside. I hope that helps! And, I hope you like the recipe!
Awesome. I was born in New Mexico, lived in California for many years and then moved to New England for 30+ years. I forgot how much I missed Mexican food, especially Enchiladas. This recipe is a keeper. It will always be on my weekly meal plan.
That makes us so happy to hear!! Enchiladas are a favorite over here too!
Very easy and feeds an army! Made so much more than I’d expected. Everyone loved it
It would be nice if your ads didn’t keep covering the ingredients/recipe.
Just a thought
Thank you.. I lost my recipe for creamy chicken Enchiladas & was looking for one. This looks real close but has cream cheese. I’m looking forward to trying this one. If I need to cook my chicken I just sauté small cubes with diced onion, sliced mushrooms & season with fajita seasoning. Just a little change up to your great recipe.
I ended up using 3 cans of Costco-size chicken. Delicious recipe! Everyone loved it!
If you’re using canned chicken, how many and what size cans?
I make this recipe at least once a month! My family loves it!! I use low carb tortillas for my diet. Thank you for a yummy meal!❤️
Sooooo NOT 10 minutes of prep time since you’re not including the cook time for the chicken and then shredding it. Might want to include that since at first glance it’s deceiving