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Creamy Chicken Enchiladas Recipe

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4 from 11 reviews

These Creamy Chicken Enchiladas feature tender, seasoned chicken wrapped in soft flour tortillas, smothered in a rich and tangy cream cheese and sour cream sauce, then baked to perfection with melted cheddar cheese on top. Perfect for a comforting family dinner, this recipe serves ten and combines simple ingredients for a flavorful Mexican-inspired casserole.

Ingredients

Chicken Mixture

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken

Enchiladas

  • 20 flour tortillas (6 inches), room temperature

Sauce

  • 2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chiles

Topping

  • 2 cups shredded cheddar cheese

Instructions

  1. Prepare the Chicken Mixture: In a large bowl, beat the softened cream cheese together with water, onion powder, ground cumin, salt, and pepper until the mixture is smooth and evenly combined. Stir in the diced cooked chicken thoroughly, ensuring the seasoning coats the meat evenly.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the enchiladas evenly.
  3. Assemble the Enchiladas: Lay out each flour tortilla and place about 1/4 cup of the chicken mixture down the center. Carefully roll up each tortilla, then place them seam side down in two greased 13x9 inch baking dishes, arranging them evenly.
  4. Prepare the Sauce and Add: In a separate large bowl, mix together the undiluted cream of chicken soup, sour cream, 2% milk, and chopped green chiles. Pour this creamy sauce evenly over the rolled enchiladas in the baking dishes to cover them completely.
  5. Bake the Enchiladas: Place the baking dishes uncovered in the preheated oven. Bake for about 30 to 40 minutes until the enchiladas are heated through and bubbling around the edges.
  6. Add Cheese and Finish Baking: Remove the dishes from the oven, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for an additional 5 minutes or until the cheese has completely melted and is slightly golden.

Notes

  • You can use cooked rotisserie chicken to save time.
  • Adjust the spice level by adding chopped jalapeños or using mild green chiles.
  • If you prefer corn tortillas, make sure to warm them to prevent cracking.
  • This recipe can be prepared ahead; assemble and refrigerate before baking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://glowcooks.com/creamy-chicken-enchiladas-recipe/