Creamy Chicken Enchiladas

Creamy chicken enchiladas made With chicken, sour cream, cream cheese and more stuffed into a soft flour tortilla. These are the creamiest chicken enchiladas you will ever find!

Can you ever go wrong with Mexican food? Not possible in our family! Enchiladas have become a monthly staple and whether you are making green, red or casserole versions – you can never go wrong making these for dinner.

Sour Cream Chicken Enchiladas in casserole dish

Sour Cream Chicken Enchiladas!!

My family has made enchiladas for as long as I can remember (our favs include these: Green Chili Enchiladas or even these Red Cheese Enchiladas).

Recently, we had a friend show us how to make another version for Creamy enchiladas using sour cream, cream of chicken and cream cheese. We were hesitant to try them, but they were delicious!

We know these aren’t authentic, but that doesn’t mean they can’t be good! These cream chicken enchiladas have become a classic at our house now, especially since we make them monthly.

How to make enchiladas with flour tortillas process pics

How to Make Sour Cream Enchiladas

Flour Tortillas vs Corn Tortillas. I think the main difference between these sour cream enchiladas and our classic chicken enchilada recipe is the flour tortilla (we use corn tortillas for that recipe). It has a different texture, making them so soft and so creamy.

We have a recipe for homemade flour tortillas, and I highly recommend trying it! It’s easier than you think, and so much tastier than store bought.

Start by mixing together your sour cream, cream cheese, green chiles, and cream of chicken. Remove about ⅓ of the mixture (save it for topping), and add your shredded chicken to the remaining 2/3.

Spray a 9×13 pan, and spread a tiny bit of your mixture on the bottom. Create the enchiladas by putting a large spoonful, plus a generous amount of cheese inside each tortilla. Roll them up and place in the pan (you might have to place most horizontally and a few vertically to make them all fit).

Once the pan is full, top the enchiladas with that ⅓ of mixture you saved, sprinkle on some more shredded cheese, and bake at 350, covered with foil, for an hour. Remove the foil for the last 15 minutes of baking.

Substitutions & TIPS

As always, recipes can be altered to your liking. Here are substitution ideas and tips for these creamy chicken enchiladas:

  • You can also use corn tortillas for this recipe, but we prefer flour tortillas for this version.
  • You can use other cream of soups in this recipe if you don’t have cream of chicken.
  • Many people like to trade out sour cream for plain greek yogurt and you can definitely do the same in this recipe. Just switch out an equal amount of sour cream for the yogurt.
  • If you are wanting to try a different type of cheese cheddar, Monterey jack, queso blanco, and pepper jack (will be more spicy) are great options because these all melt easily and taste great in enchiladas.
  • TIP: If you like your enchiladas a little spicy, you can get the spicy green chilis instead or you can add chopped jalapenos to the mixture.
  • TIP: On those busy days if you don’t have enough time to cook the chicken then you can use rotisserie chicken or canned chicken. I would only do this if you can’t cook your own because I personally think this recipe has much more flavor from home cooked chicken.

Cream cheese chicken enchiladas on white plate

Making Ahead & Storing

MAKING AHEAD OF TIME: We do it all the time! Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. Also, not putting the mixture on top until right before they are baked will help the tortillas from getting soggy.

FREEZING: This recipe makes a full 9×13 tray, with extra left over. I like to fill a small rectangle foil tray with the uncooked leftovers, cover tightly with tinfoil, and toss it in the freezer to be used at a later time.

You can give it as a meal for someone in need or just use as a last minute dinner idea!

When you’re ready to cook them, you can either let them thaw in the fridge overnight and bake for 25 minutes, or put them straight into the oven and bake for 30 minutes covered with foil, plus an additional 10-15 minutes uncovered until they are cooked through.

REHEATING: If stored properly, enchiladas can last in the fridge for up to 4 days. We usually just reheat them in the microwave, but you can reheat on low heat in the oven.

what to serve with enchiladas

We have so many favorite sides to go with these enchiladas, but some of our favorites include:

Sour Cream Chicken Enchiladas recipe in casserole dish

For more of our favorite Mexican recipes, try:

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Creamy Chicken Enchilada Recipe

4.93 from 26 votes
Green chile chicken enchiladas made from chicken, sour cream, cream cheese and more stuffed into a soft flour tortilla. These are the creamiest chicken enchiladas you will ever find!
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 708 kcal
Author Lil' Luna

Ingredients

  • 12 soft taco flour tortillas
  • 2 chicken breasts cooked and shredded
  • 2 cans cream of chicken
  • 2 cans diced green chili's
  • 1 pint sour cream
  • 4 oz cream cheese softened
  • 4 cups colby jack cheese grated

Instructions
 

  • In a large bowl, mix cream of chicken, green chili's (I prefer to blend mine before adding), sour cream, and cream cheese until well combined. Add salt and pepper to taste.
  • Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.
  • Spray a 9x13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese. Roll up and place in your pan. I can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain soup mixture and cheese.
  • Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.

Video

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    These were a winner at our house! My husband loves anything with cream cheese and he kept telling me how much he enjoyed these! Definitely going into the rotation!

    1. 5 stars
      Love this recipe!! So simple and easy to make and Most importantly…. Delish!!! Thanks so Much for sharing ❤️

  2. 5 stars
    we had these at our family party and everyone loved them! these were a huge hit and everyone wanted the recipe!

  3. 5 stars
    I love this stuff. I’ve made it a few times and i like it as is. But, the last time i made it, i made one alteration. I subbed one of the cans of soup out for some queso. So tasty. We love the extra cheesIness of it.

  4. 4 stars
    I made this today with all ingredients listed. IT was really good only thing was the oven made it real soggy and mushy. I would suggest somehow getting the tortillas crispy. But, otherwise it was good!

  5. 5 stars
    Delicious!! My husband and My 5 year old loved it!!! My husband thought it came from a restaurant!! Thank you!!!

  6. 5 stars
    I use an alternative sometimes, instead of the green chilis and the cream of chicken , I use Guacamole salsa, more sour cream and cream cheese! It gives it a great twist and super delicious!

  7. Making for the first time Christmas Eve. Will make other dishes as well. I am wondering what size can of green chilies. Recipe doesn’t say.

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