These creamy chicken enchiladas have tender chicken and green chilies wrapped in soft tortillas baked in a rich and velvety sauce. It’s a cheesy and cozy dinner that’s sure to turn into a family favorite.
Recipe Highlights
- Flavor: These American style white chicken enchiladas are rich and savory with mild heat in every bite for a cozy, satisfying, and zesty entree.
- Skill: This beginner friendly recipe comes together with a quick stovetop filling rolled into tortillas and baked until bubbly.
- Time Saver: Cooked chicken, canned soup and green chilis, pre shredded cheese, and softened tortillas take minutes off both prep and clean up.
- Serving: This easy weeknight meal is delicious served with a side of corn or a tasty salad. It reheats well for the perfect addition to a buffet, party, or potluck.
Ingredients and Variations
- Flour tortillas: Soft flour tortillas, that have been slightly warmed, are easiest to roll.
- Filling:
- When softened and cooked with butter, onion adds a subtle sweetness and rich flavor. While optional for picky eaters it is recommended for flavor.
- Chili powder adds mild warmth. Other options include fajita seasoning, cumin for more Tex Mex inspired flavor, and if you like it spicy, add a little cayenne pepper.
- Precooked chicken, such as rotisserie chicken or leftovers from the fridge, are perfect. Cooked turkey or ground chicken would also work.
- Canned mild green chilies bring a gentle flavor boost with little heat. Use jalapeños if you want more spice, or skip them for an even milder dish.
- Sauce:
- Cream of chicken soup is the shortcut base for this sauce, but cream of celery or cream of mushroom would also work.
- Use full fat sour cream for a smooth, tangy, and rich sauce. Light sour cream can be used in a pinch.
- Cheese: Cheddar cheese provides the sharp flavor that complements creamy enchiladas, but mozzarella, pepper jack cheese, or a Mexican blend are also delicious choices.
- Optional Toppings: Garnish with sliced green onions, fresh parsley or cilantro, and add your favorite toppings like salsa, hot sauce, diced olives, tomatoes, or avocado, or a dollop of sour cream.
How to Make Creamy Chicken Enchiladas
- Whisk cream of mushroom soup and sour cream until smooth.
- Cook the onion in butter with chili powder until tender.
- Remove from heat and stir in chicken, green chilies, and 2 tablespoons of soup mixture.
- Fill and roll tortillas, placing them seam side down.
- Spread remaining sauce over top, cover, and bake (full recipe below.)
- Uncover, add cheese, and bake until browned and bubbly. Rest 5 minutes before serving.
How to Store Leftovers
- Cool creamy enchiladas for a maximum 2 hours, then refrigerate in an airtight container for up to 3 to 4 days.
- Freeze, completely cooled and wrapped enchiladas, up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat single servings in the microwave, or warm the pan covered in the oven, until heated through.
More Easy Tex-Mex Favorites
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Creamy Chicken Enchiladas
These delicious creamy chicken enchiladas are super easy to make and loaded with cheese.
Equipment
Ingredients
- 10½ ounces cream of chicken soup 1 can
- ½ cup sour cream
- 1 Tablespoons butter
- ½ cup chopped onion
- 1 teaspoon chili powder
- 1½ to 2 cups chopped cooked chicken *
- 4 ounces chopped green chilies 1 small can
- 8 to 10 flour tortillas 6”
- 1 cup shredded cheddar cheese or monterey jack cheese
Instructions
- Preheat oven to 375˚F. Grease an 8×11" (good for 8) or 9×13" (perfect for 10) baking dish.
- In a medium bowl, mix together soup and sour cream until combined.
- In a skillet over medium heat, add butter, onions, and chili powder and cook for about 5 minutes, or until onion is tender. Remove from heat and stir in chicken, chilies, and 2 Tablespoons of the soup mixture.
- Evenly divide the chicken mixture between the tortillas*, about ¼ cup per tortilla.
- Fold one end of the tortilla over the mixture, and roll the tortilla closed. Place all enchiladas seam side down in the baking dish, close together.
- Pour remaining soup mixture over the enchiladas and cover with foil
- Bake for 20 to 22 minutes, until sauce has started to warm and become thinner.
- Remove foil, sprinkle with cheese and bake for 5 to 7 minutes, until cheese is melted.
Notes
- Nutrition calculated on 4 servings
- Serve with a green salad and a side of corn.
- *1½ cups chopped cooked chicken will fill 8 tortillas, or use 2 cups to fill 10 tortillas.
- Optional: spread ½ cup of soup mixture on the bottom of the baking dish before placing filled enchiladas in the dish.
Nutrition Information
Calories: 490 | Carbohydrates: 42g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1342mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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