It is 6pm and you need dinner fast. If you want something creamy and comforting, this is it. This recipe for Creamy Chicken Enchiladas is a lifesaver. It delivers great flavor with very little effort.
Why You Will Love These Creamy Chicken Enchiladas
These are perfect for a cozy Fall evening. They are the ultimate comfort food for your family. You only need 20 minutes to prep everything.
The sauce is rich, tangy, and perfectly cheesy. Even picky eaters will ask for seconds. It is a reliable meal for any weeknight.
How This Comes Together
These Creamy Chicken Enchiladas come together so fast. You start by mixing chicken and cheese. A simple whisked sauce brings it all together. Using rotisserie chicken saves you tons of time. Just roll, pour, and bake until bubbly.
What You Will Need
You only need a few pantry staples for this recipe. The ingredients are simple and very easy to find.
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup sour cream
- 10.5 oz condensed cream of chicken soup
- 4 oz diced green chiles
- 0.5 cup milk
- 0.5 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp black pepper
Step-By-Step Directions
- Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish.
- Mix shredded chicken with one cup of cheese.
- Whisk the sour cream and soup. Add the chiles, milk, and spices.
- Spread 0.25 cup of sauce in the dish.
- Warm the tortillas until pliable. Fill with chicken. Roll and place in dish.
- Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
- Bake for 30 minutes. The cheese should be melted and bubbly.
How To Serve It
Serve these piping hot from the oven. I love adding fresh cilantro on top. A side of rice works perfectly here. You could also add a dollop of guacamole. It is a crowd-pleasing meal for guests.
Leftovers & Storage
Store any leftovers in an airtight container. They stay fresh for three days. You can also freeze the unbaked dish. Reheat portions in the microwave for lunch. Meal prep has never been easier. I hope you love these Creamy Chicken Enchiladas as much as we do.
Make It Even Better (Pro Tips)
- Warm your tortillas so they do not crack.
- Use a rotisserie chicken to save time.
- Do not skip the green chiles.
- Grease your baking dish to prevent sticking.
- These are great for a busy weeknight meal.
- Sprinkle extra cheese for a golden crust.
Easy Ways To Change It Up
- Swap corn for flour tortillas if preferred.
- Add black beans for extra protein.
- Use pepper jack cheese for more heat.
- Try it with turkey after the holidays.
Quick Questions
Can I use flour tortillas?
Yes, you can use flour tortillas. They work well but change the texture slightly. They tend to be softer than corn.
Is this dish very spicy?
No, this dish is very mild. The green chiles add flavor without much heat. It is totally kid-approved for dinner.
I hope you enjoy this cozy meal. It is a staple in my kitchen. Give it a try tonight!
— Ethan
Creamy Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish.
- Mix shredded chicken with one cup of cheese.
- Whisk the sour cream and soup. Add the chiles, milk, and spices.
- Spread 0.25 cup of sauce in the dish.
- Warm the tortillas until pliable. Fill with chicken. Roll and place in dish.
- Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
- Bake for 30 minutes. The cheese should be melted and bubbly.
