Only six ingredients are needed to make these delicious and Easy Creamy Chicken Enchiladas. These chicken enchilada's are stuffed with creamy sauce and chicken then topped with shredded cheese and green chili enchilada sauce. They are so simple and easy to make and delicious.
The cream of chicken soup, sour cream and green chili enchilada sauce really give these enchiladas a lot of flavor and a creamy texture. Whip these up in no time and watch this recipe become an instant family favorite.
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We love this with green enchilada sauce which is a blend of green chilies, onions, tomatillos, garlic and jalapenos. But you can also use red enchilada sauce if you prefer.
You might also like this Chicken Tortilla Casserole or this Layered Chicken Enchilada Casserole made with red enchilada sauce.
Ingredients
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- cooked chicken, shredded
- sour cream
- cream of chicken soup
- shredded cheddar cheese
- flour tortillas
- can green chili enchilada sauce
How To Make Creamy Chicken Enchiladas
Just a few simple ingredients and you can these easy enchiladas. They are so easy to make, but they taste like you slaved away in the kitchen all day.
Preheat your oven and then begin prepping your enchiladas. Simply mix in your cooked shredded chicken, soup, sour cream and half the cheese. Stir well and set aside.
Next grab your tortillas and divide out the chicken mixture to fill each tortilla. This makes around 8 enchiladas.
Then place them in the 9x13 pan, make sure to spray with cooking spray so they won't stick.
Top with the leftover shredded cheese and enchilada sauce and bake for 30 minutes.
Then serve with your favorite Mexican side dishes.
How To Store
After they cool you can store enchiladas in an airtight container in the refrigerate for up to 2 days.
Recipe Tips
- You can use corn tortillas instead of flour if you prefer.
- Add in canned green chilies for extra boost of flavor.
- If you are watching sodium intake you can use low sodium cream of chicken soup.
- Use shredded rotisserie chicken or leftover chicken to save time.
- Try a Mexican blend cheese or Pepper Jack cheese.
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I hope you enjoy this Creamy Chicken Enchiladas! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Easy Creamy Chicken Enchiladas
Ingredients
- 1 pound pre-cooked chicken boneless, skinless chicken breast
- 1 cup sour cream
- 10 ounce can cream of chicken soup
- 1 ½ cups cheddar cheese, divided
- 8 flour tortillas (8-inch)
- 10 ounce can green chili enchilada sauce
Instructions
- Preheat oven to 350F.
- Chop chicken up into bite sized pieces.
- Stir together chicken, sour cream, soup, and half of the cheese.
- Divide chicken mixture between the 8 tortillas and then roll up each tortilla.
- Spray a 9x13 baking pan with cooking spray and then line the baking pan with the rolled up enchiladas.
- Pour the enchilada sauce over the top of the enchiladas and top with the remaining cheese.
- Bake for 30 minutes.
Notes
Nutrition
