Creamy Chicken Enchiladas

4.99 from 152 votes

Creamy Chicken Enchiladas

Extra creamy chicken enchiladas prep in 10 minutes with simple ingredients for a freezer-friendly, easy weeknight favorite!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American, Mexican

Servings:

Author: Lil' Luna

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 9x13-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

Recipe Tips.

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.

Prep ahead of time. Roll the 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.

Nutrition