Creamy Chicken Enchiladas are a family favorite that comes together quickly. The tortilla shells are chock-full of creamy chicken filling.
This chicken enchiladas is a recipe my sister-in-law gave to me ages ago. I know she had been making it for years before she gave the recipe to me. It is one of my favorites, not only because it is delicious but it is super easy to make.
This easy enchilada recipe is a go-to meal when you want something easy and delicious for dinner. It is something that the whole family will love. The recipe uses simple ingredients, making it cost-effective if you watch your pennies.
If you are in a hurry you can make the chicken the day before to save a few steps. The rest of the recipe comes together quickly making it an any day of the week recipe.
Helpful tip
- The tortilla shells can be heated before adding the filling. This will make them easier to roll up.
- The enchiladas do not need to be covered when baking them. This will help to prevent them from being soggy.
- Refrigerated leftovers for 3 to 4 days.
- To reheat place them in the oven at 350 and heat until desired temperature. Microwaving is not recommended for reheating.
Ingredients you need to make chicken enchiladas
- Butter
- Onion
- Diced Tomatoes and Chilies
- Sour Cream
- Cream of Chicken Soup
- Cooked Chicken
- Medium Tortilla Shells
- Milk
Steps for making cream chicken enchiladas
Preheat oven to 350 degrees F.
Steps one and two
Add butter and onions to a large skillet. Saute the onions until they are tender.
Steps three, four, and five
Combine the sauteed onions with the tomato and chilies, sour cream, and soup in the skillet. Remove 3/4 cup of the mixture. Add the chicken and 1 cup of cheddar cheese and mix until well combined.
Steps six, seven, and eight
Divide the filling and add to the tortilla shells. Fold the ends in and roll up the tortilla.
Steps nine and ten
Add milk to the reserved soup mixture. Mix until well combined.
Steps eleven, twelve, and thirteen
Place the enchiladas into a baking dish. Spoon the sauce over the top of the enchiladas. Place the enchiladas in the oven to bake.
Steps fourteen and fifteen
Once the enchiladas have baked for 30 minutes remove and top with the remaining cheddar cheese. Place them back in the oven until the cheese is melted.
More chicken recipes
- Chicken Black Bean Quesadillas
- Chicken Wrap with Savory Cream Cheese Spread
- Baked Chicken Pasta Casserole
If you make these creamy chicken enchiladas, I would love to hear about it! Please leave me a comment and a rating.
Creamy Chicken Enchiladas
Ingredients
- 2 tablespoon butter
- 1/2 cup chopped onion
- 1-10 ounce can diced tomatoes and chilies
- 1/2 cup sour cream
- 1 – 10 3/4 ounce can cream of chicken soup
- 8 ounces cheddar cheese
- 2 cups cooked chicken cut up
- 10 medium tortilla shells
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a medium saucepan, saute onions until tender. Once
- Once the onions are tender remove the skillet from the heat and stir in the diced tomatoes and chilies, sour cream, and soup. Mix until well blended.
- Remove 3/4 cup of the mixture for the sauce.
- Fold in the chicken and 1 cup of the cheddar cheese to the mixture that remains in the skillet.
- Divide the chicken mixture into 10 equal parts and place on the tortilla shells. Roll the tortillas up and place in an ungreased 9 by 13-inch baking dish.
- Combine the reserved 3/4 cup of sauce and the milk. Spoon the sauce over the tortillas. Place in the preheated oven and bake for 30 Minutes.
- Remove from the oven and sprinkle with the remaining cup of cheese. Place the tortillas back in the oven and heat until cheese is melted.
- Serve with sour cream or salsa.
Notes
- Use flour tortilla for this recipe. They are easier to roll up.Â
- The tortilla can be heated before adding the filling. They will be easier to roll up.Â
- Bake the enchiladas uncovered.
- Refrigerate leftovers for 3 to 4 days.
- Reheat leftovers in the oven set at 350 degrees FÂ until the desired temperature.
Nutrition
This recipe was originally published on August 21, 2017. It has been updated with new content and pictures on May 23, 2024.
So creamy and comforting!
Oh gosh, I totally understand about growing up in a house where my Dad wouldn’t have touched chilies! But that’s ok as I have totally developed a love for them now. These chicken enchiladas look easy…and the perfect comfort food for the chillier Fall nights that are coming our way. Thanks for sharing, Dawn! Yum!
These look great! And I have no problem with cream of chicken soup, especially for enchiladas!! 🙂
Love enchiladas! Great flavor, and so comforting. Although I don’t think I had one until sometime in my teens. 🙂 Meals at our table when I was growing up sound much like yours. Anyway, this looks super — thanks.
I didn’t grow up with foods like this either, but I surely like them now! And a can of soup never hurt anyone as far as I know. Good recipe, thanks!
I love enchiladas and your recipe seems intriguing, Dawn! What kind of milk do you usually use?
I used 2 % milk in this recipe. I am sure that you could one of your choice.
These look delicious! Chicken enchiladas are one of my favorite foods!