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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
- 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
STEP 1. 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.
STEP 2. ASSEMBLE. Spray a 9×13-inch baking dish and also spread a little bit of the chicken mixture on the bottom of the pan.
STEP 3. 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.
STEP 4. 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!
Creamy Chicken Enchiladas Recipe
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.
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.
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.
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
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
Love this recipe!! I’ve made it a few times now; it’s a favorite!
Look forward to it. Isn’t an hour cook time a little excessive to melt cheese?
It has always worked great for us. But you can definitely check for doneness sooner than that!
How many enchildas make a usual serving portion? By my math, you are giving 1 1/2 enchiladas per person? It just seems odd to me…
It kind of depends on how full you fill the enchiladas. I’d say about 2 enchiladas. If they are really full, then just 1.
Super yummy and delicious, great for the whole family!
How does the small green chili mixture left cover the whole casserole?
It’s just a thin layer. But if you want more of it, you could double the mixture!
This was wonderful in spite of the fact that I did so many things wrong. I had to use half cream of mushroom soup, forgot to drain green chilies, and put cheese in with filling instead of on top. And cheese was hard cheese which is sharper that other cheeses.. so I put slices of pizza cheese on top. Since I live along, I divided and froze for many more meals. Excellent.
I’m so glad you enjoyed the enchiladas. And that’s a great idea to divide and freeze for later! Thanks for sharing what you did.
I made these enchiladas for the first time a month or so ago and I’m making them again tonight! These are so amazing. My husband said they were the best enchiladas he’s ever had. I can’t wait to devour them again! I seriously love all of your recipes!! Especially your desserts because I love to bake, but now I’m starting to see that you have lots of great dinner recipes as well.
I’m sorry but these were horrible. I served this to my family and no one finished them. I wasnt expecting traditional enchiladas but these just didn’t taste good. Way too much sour cream and cream cheese! They were creamy nothingness. I will go back to my original enchiladas. They were on the verge of making me ill. I will say however that I have followed this site and found good recipes so I will continue to do so!!
I’m sorry but these were terrible! Way too much sour and cream cheese. I didn’t expect traditional enchiladas but I will go back to my original recipe. I normally like this web site but we threw these out.
My mother has always made this recipe and we all love it. The only difference is she didn’t use cream cheese. I’m making it now and I certainly will use the cream cheese Yum! I wonder how it would be with several very thinly diced scallions/green onions?
I’m sure it would be delicious!! You’ll have to let us know how you enjoy the recipe!
I made these for when my in-laws visited and I definitely think this helped to boost my daughter-in-law rating! Ha ha! They loved it so much and it was so easy!!! Definitely a keeper!
This recipe was a favorite. I made it for dinner tonight. My very picky husband said to save this recipe.
Only thing I did different, is use shredded sharp cheddar cheese.
My daughter loves this one! When I say enchiladas, these are the ones she wants. Yummm!!
These are one of our faves!! We skip the green chili’s and add cooked white rice and sometimes black beans.
Very good recipe and easy to follow 👌. Turned out wonderful 😀. It was a hit with my family and the neighbors 😋. It’s was alot of food. I fed 5 adlults and 2 kids. We really enjoyed it. P.S. I was served with rice, beans and all the extras.
Yay! I’m so glad to hear the enchiladas were a hit. Sounds delicious how you served it with everything! Thanks for sharing.
Fantastic, love this recipe. Easy, and will keep it in my favorites.
Thanks for sharing! Easy recipes are my favorite too. 🙂
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!
My family’s favorite enchiladas!
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!!
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!
THE BEST! So filling and the sauce is very creamy. I would definitely recommend!
Awe, thank you for saying that!!
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 🙂
LOVE these! This is one of my favorite go-to recipes! 😀
Yay!! Glad to hear that!! Thank you for letting me know 🙂
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 🙂
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!
Made for our supper tonight, delicious
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!
Approx how many cups of shredded chicken. Chicken breasts vary wildly in size.
It’s about a cup per chicken breast, so 2 cups 🙂
we had these at our family party and everyone loved them! these were a huge hit and everyone wanted the recipe!
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 ❤️
Delicious! I really like the use of flour tortillas instead of corn tortillas.
Using the flour tortillas makes a big difference. I don’t know if ill ever go back to Corn TORTILLAS!
Great tasting chicken enchiladas! So many Different variations but this a classic. Easy to put together and the Results are so yummy!
Enchiladas are one of my absolute favorite dinners! So easy, flavorful and delicious!
This will be PERFECT for cInco de mayo!
These are just so good! The whole family loves them!
This was a huge hit! Can’t wait to make it again!! REally Delish!
This is going to become a staple in our house, its so good!
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!
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!
A new favorite in our house! So easy!
Yay!! Love hearing that! Thank you 🙂
This makes me hungry just thinking about it. I have-to make it.
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?
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 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.
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 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!
Great! Thank you Kristyn.
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!!
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!