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!!
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 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.
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:
For more of our favorite Mexican recipes, try:
Creamy Chicken Enchilada Recipe
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.
I’ve never met an enchilada that I didn’t love! These look terrific!
Haha…I love enchiladas, too!! These are so good. Hope you try them!
I bet these are amazing! You can do so much with enchiladas 🙂 You can make them a new way almost everytime.
They are amazing!! They are great, in that you could change them everytime…I love recipes like that! Hope you give them a try!!
Great! Thank you Kristyn.
I would like to give you a tip about chicken you use in enchiladas. I use this basic chicken recipe for chicken enchiladas, flautas and tacos. So after you have shredded your chicken add to it a can of green chilies, chopped onion, chicken fajita seasoning, chopped fresh cilantro and the key is lime juice. Everything is to taste. So usually I will boil like 3 bone in chicken breasts (this is the easiest way to shred them and you can throw the bones and skin back into the pot and let it boil down to make a tasty broth). I sprinkle in some of the fajita seasoning, add a handful of chopped cilantro, a can of chopped green chilies and about half of a chopped onion. I start off with the juice of one key lime, mix it all up and then I taste. If it needs more lime I add another half. It usually doesn’t take more than 1 1/2 limes. Again this is all to taste This also makes a super tasty chicken salad. 🙂
Thanks so much for the tip!! I’ll have to try that next time, it sounds delish!
I made these and thought they were amazing until I took them to work and shared them with my mostly Hispanic co workers and they proceeded to school me on the difference in corn and flour tortillas. That being said this is a good recipe for smothered burritos. They made me cry, I will never cook Mexican food again.
Oh, no!! I’m sorry! They can be made with flour or corn. Don’t let that stop you from making Mexican food! Thanks so much for making them!!
I went to make these last night and lo and behold only one can of cream of chicken soup. So I subbed a can of cream of onion and it was delicious. So glad I went ahead and made them.
Your photo is darling which to me, makes you a sweetheart. Thank you for these great recipes. Can’t wait to try them.
Pat Cahill
Thank You Pat!! That is so sweet! Let me know what you think, once you try some 🙂
I made these tonight and unfortunately my tortillas ended up soggy… what do you think I could have done wrong to cause this or is this just how they are? I followed the recipe to a T.
was I supposed to drain the cans of green chilis? because I did not do that
the flavour was good but I must have done something wrong because my tortillas ended up very soggy. Any thoughts what could have caused this? The only thing I did differently was I only cooked 6 at once and froze the other 6 so there was only 1 layer of tortillas in my baking dish.
I’m sorry they were soggy. I’m not sure why they ended up being that way. They are a little soft where the sauce is, but they shouldn’t be too soggy, where you don’t want to eat it. Did you pour all the sauce over the 6 or half the sauce?
This makes me hungry just thinking about it. I have-to make it.
A new favorite in our house! So easy!
Yay!! Love hearing that! Thank you 🙂
Great. Please email recipe.
Here is the recipe 🙂 https://lilluna.com/green-chili-enchiladas/..hope you like it!
Ive made these twice now for my kids and they love them!!! So easy and so delicious!!
Glad they do!! I wish all of mine would! Thank you!
These are my new favorite!! I love using the flour tortillas. They were so creamy & super easy to make! I will be making these often!
This is going to become a staple in our house, its so good!
This was a huge hit! Can’t wait to make it again!! REally Delish!
These are just so good! The whole family loves them!
This will be PERFECT for cInco de mayo!
Enchiladas are one of my absolute favorite dinners! So easy, flavorful and delicious!
Great tasting chicken enchiladas! So many Different variations but this a classic. Easy to put together and the Results are so yummy!
Using the flour tortillas makes a big difference. I don’t know if ill ever go back to Corn TORTILLAS!
Delicious! I really like the use of flour tortillas instead of corn tortillas.
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!
Tell him, thank you!! Glad you tried them!
Love this recipe!! So simple and easy to make and Most importantly…. Delish!!! Thanks so Much for sharing ❤️
we had these at our family party and everyone loved them! these were a huge hit and everyone wanted the recipe!
Approx how many cups of shredded chicken. Chicken breasts vary wildly in size.
It’s about a cup per chicken breast, so 2 cups 🙂
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.
Great idea! I will have to try that! Thank you for sharing!
Made for our supper tonight, delicious
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!
Delicious!! My husband and My 5 year old loved it!!! My husband thought it came from a restaurant!! Thank you!!!
That’s a nice compliment! Thank you so much for sharing that 🙂
LOVE these! This is one of my favorite go-to recipes! 😀
Yay!! Glad to hear that!! Thank you for letting me know 🙂
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!
Sounds good! I will have to try 🙂
THE BEST! So filling and the sauce is very creamy. I would definitely recommend!
Awe, thank you for saying that!!
Made this recipe for the first time and we all loved them. Yummy! Im saving this and making them again!
Great!! I love to hear that! Thank you so much!
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.
I use the 4 ounce cans 🙂 Enjoy!!
My family’s favorite enchiladas!
I wonder if anyone has added frozen (thawed) spinach to the stuffing?
I haven’t tried spinach with this recipe but it sounds delicious! Let me know how it tastes if you try it out!
I halved the stuffing so we could try it both ways and took a box of frozen spinach, squeezed the water out of it and added it to the bowl with half the stuffing, salted just the spinach and stirred it into the mix. It was very good!! We liked it both ways but my hubby still preferred the one without spinach, I loved it either way!! Awesome recipe!!
Thanks so much for sharing what you did! Spinach sounds like a great addition and a fun new twist on this recipe. So glad you and your hubby loved it!
You’re welcome. I’m looking forward to delving in to more of your recipes! I just realized I could rate it also, five stars absolutely!!
Thanks so much! I hope you enjoy them!
Fantastic, love this recipe. Easy, and will keep it in my favorites.
Thanks for sharing! Easy recipes are my favorite too. 🙂