Creamy Chicken Enchiladas

Main Dishes · April 6, 2017

Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!

Hi there! You know sometimes when you’re so used to doing something your own way, you’re just so confident it’s the best way!?? Then someone shows up and completely changes your world. My family has always made enchiladas the good ol’ Mexican way, like these Las Palmas Chicken Enchiladas or even these Red Cheese Enchiladas for as long as I can remember. They are delicious, but when my dear friend Jenny came over one beautiful Sunday with her tray of Creamy Chicken Enchiladas, I was a bit hesitant to even consider that they would taste anywhere near as good as our family recipe. However, they smelled amazing, so of course, I didn’t hesitate to eat them.

I’m so glad I didn’t because they were delicious!!! I think the main difference between these and our original recipe is the flour tortilla. It really makes a difference in the taste and texture making them so soft and so creamy. Shortly after Jenny’s life changing visit (most of her visits are life changing), I made a tray for my own family (my mom, sisters and brothers). They fell in love, just as I did. Since then, I’ve made these several more times because they are just so good!! Now, it’s become a new favorite recipe that is requested all the time and they’re a hit every time they’re made.

Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!

MY OTHER RECIPES

Gotta love that cheese!!

Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!

For video instructions, check out:

 

 

 

Easy Chicken Enchiladas recipe:

5.0 from 2 reviews
Creamy Chicken Enchiladas
 
Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!
Author:
Recipe type: Main Dish
Serves: 8
Ingredients
  • 12 count 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
  • 3-4 cups colby jack cheese, grated
Instructions
  1. 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.
  2. Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.
  3. 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.
  4. Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.
  5. This recipe makes a full 9x13 tray, with extra left over. I like to fill a small rectangle foil try and toss 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.

TRIED & TRUE FINDINGS:

  • DIFFICULTY: Simple
  • HOW MANY DOES IT FEED: 6-8 (+ your small freezer meal)
  • ANY CHANGES MADE: none
  • ANY SUGGESTIONS FOR NEXT TIME: none

We still love our regular Green Chili Chicken Enchiladas – this is just another version we love. Just like this cheese version:

Red Cheese Enchiladas

Restaurant-Style Red Cheese Enchiladas - an old family favorite recipe that is simply the best. Corn tortillas filled with cheese, tomato sauce, chile puree, salt & garlic pepper and topped with more cheese!

And we love to enjoy these recipes with our enchiladas:

ENJOY!

Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!
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Comments

Julie Evink

I’ve never met an enchilada that I didn’t love! These look terrific!

    Lil' Luna

    Haha…I love enchiladas, too!! These are so good. Hope you try them!

tanya

I bet these are amazing! You can do so much with enchiladas 🙂 You can make them a new way almost everytime.

    Lil' Luna

    They are amazing!! They are great, in that you could change them everytime…I love recipes like that! Hope you give them a try!!

Liz

Great! Thank you Kristyn.

RaShelle

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. 🙂

    Lil' Luna

    Thanks so much for the tip!! I’ll have to try that next time, it sounds delish!

Megan

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.

    Lil' Luna

    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!!

Kris

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.

Patricia Cahill

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

    Lil' Luna

    Thank You Pat!! That is so sweet! Let me know what you think, once you try some 🙂

Dianne

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.

    Dianne

    was I supposed to drain the cans of green chilis? because I did not do that

        Dianne

        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.

          Lil' Luna

          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?

Mary Ray

This makes me hungry just thinking about it. I have-to make it.

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