Only six simple ingredients make these delicious Easy Creamy Chicken Enchiladas. Tender shredded chicken is mixed with a creamy sauce, rolled in tortillas, then topped with shredded cheese and green chili enchilada sauce. This straightforward recipe delivers rich flavor and a smooth, comforting texture that the whole family will enjoy.
The combination of cream of chicken soup, sour cream, and green chili enchilada sauce creates a creamy filling with bright, savory notes. You can use green enchilada sauce for a tangy tomatillo-and-jalapeño flavor or swap in red enchilada sauce if you prefer a milder, smoky profile.
Ingredients
See the recipe card below for precise measurements and full instructions.
- Pre-cooked shredded chicken (boneless, skinless)
- Sour cream
- Cream of chicken soup (10-ounce can or equivalent)
- Shredded cheddar cheese (divided)
- Flour tortillas (8-inch)
- Green chili enchilada sauce (10-ounce can)
How to Make Creamy Chicken Enchiladas
This recipe is quick to assemble but tastes like you spent hours in the kitchen. It yields a creamy, satisfying main dish that pairs well with simple Mexican-style sides.
Preheat the oven to 350°F. In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, and half of the shredded cheese. Stir until the mixture is evenly combined.
Divide the chicken mixture evenly among the tortillas (this recipe makes about eight enchiladas). Roll each tortilla and place the enchiladas seam-side down in a lightly greased 9×13-inch baking dish.
Pour the enchilada sauce over the rolled enchiladas, then sprinkle the remaining cheese on top. Bake for 30 minutes, until the cheese is melted and the filling is heated through.
Serve warm with your favorite Mexican side dishes such as rice, beans, a simple salad, or fresh salsa.
How to Store
Allow enchiladas to cool, then store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot.
Recipe Tips
- Substitute corn tortillas for flour if you prefer; warm them first to prevent cracking.
- Add a can of diced green chilies for extra flavor and mild heat.
- Use low-sodium cream of chicken soup to reduce sodium if needed.
- Shredded rotisserie chicken or leftover cooked chicken work well and save time.
- Try a Mexican cheese blend or Pepper Jack for a different flavor profile.
Easy Creamy Chicken Enchiladas — Recipe Card
Easy Creamy Chicken Enchiladas
Ingredients
- 1 pound pre-cooked shredded chicken (boneless, skinless)
- 1 cup sour cream
- 10 ounce can cream of chicken soup
- 1 1/2 cups shredded cheddar cheese, divided
- 8 flour tortillas (8-inch)
- 10 ounce can green chili enchilada sauce
Instructions
- Preheat oven to 350°F (175°C).
- Chop or shred the cooked chicken into bite-sized pieces.
- Combine chicken, sour cream, cream of chicken soup, and half of the cheese in a bowl; stir until smooth.
- Divide the chicken mixture evenly among the tortillas and roll each tortilla up.
- Spray a 9×13-inch baking pan with cooking spray and arrange the rolled enchiladas seam-side down in the dish.
- Pour the enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 30 minutes, until heated through and cheese is melted and bubbly.
Notes
Add a can of diced green chilies for more flavor. For lower sodium, choose low-sodium cream of chicken soup.
Nutrition
Calories: 289 kcal | Carbohydrates: 22 g | Protein: 22 g | Fat: 12 g
The nutritional information is approximate and depends on ingredient brands and portion sizes.
I hope you enjoy these Creamy Chicken Enchiladas. If you try the recipe, come back and leave a comment or rating to share how it turned out.