Creamy Chicken Enchiladas are a family-favorite comfort food meal. These scrumptiously creamy and cheesy pillows of chicken delight are hot on the plate in 5‑minutes with my easy-prep method. I have made them for our family and friends for at least two decades. They are as popular now, as the first time I served them.
Because they are so loved, I try to always keep the simple ingredients on hand. Prepping a quick batch and storing it in the fridge, means we are minutes from delicious lunches and dinners, for however many are needed.
With so many of you having kids home all day now, I think creamy chicken enchiladas will become one of your family favorites, too.
Ingredients for Creamy Chicken Enchiladas
- Shredded or chopped chicken: I always cook up a few boneless skinless chicken breasts for this recipe. But, you choose what takes the stress out of cooking and puts the joy into sharing your meal. Cook your own chicken, or if life is spinning and you’re in a hurry, a rotisserie chicken will work beautifully, too. You can even buy bags of pre-cooked chicken chunks at the store. Go with what makes sense for your family.
- Cream of Chicken Soup
- Sour Cream
- fresh Jalapenos
- Cheddar Cheese
- Flour Tortillas (burrito size)
How to Make Creamy Chicken Enchiladas
Cook and chop or shred the chicken breasts. If you’re using a rotisserie chicken pull all the meat from the bones and shred. If you’re using pre-cooked and frozen chicken, be sure to completely thaw it before assembling the enchiladas. Place the chicken in a large *storage bowl with a lid.
Mix up the sauce by stirring together the cream of chicken soup, sour cream and minced jalapeno. This creamy sauce is part of the comfort-food factor in this delicious dish. Increase or decrease the jalapeno according to your family’s personal tastes.
Warm the tortillas in the microwave for a few seconds to make them pliable and easy to roll without tearing.
One-at-a-time lay out the tortillas on a plate and add a strip of shredded chicken down the center.
Add sauce across the top of the chicken and then a layer of shredded Cheddar.
Roll the tortilla by first folding in the sides and then rolling from one end to the other. Place the enchilada seam-side down on the plate. Spread the top of the tortilla with additional sauce and another sprinkle of cheddar.
Microwave the creamy chicken enchilada for about 2 minutes on full power. Every microwave is a little different, so adjust 30 seconds less or more based on your own.
The happy result will have your entire family running to the table! Enjoy!
Alternative Cooking Method
It’s possible to roll all the enchiladas and place them in a well-greased 9x13 pan. Once they’re all in the pan, top them with sauce and shredded cheese. Cover the pan with foil and bake the creamy chicken enchiladas at 350° for 20 ‑30 minutes. This method allows you to have all the enchiladas done at one time, if you prefer to serve them that way.
My family would still prefer to heat each individual plate in the microwave. The texture in the pan leaves the bottoms and ends of the tortillas more crunchy, than soft. Making them individually in the microwave leaves Creamy Chicken Enchiladas soft, and pillowy with that heavenly mingling of creamy sauce and melted Cheddar.
Again, decide what works best for your own family and the time available to you. You’re going to love these enchiladas! I can’t wait for you to give them a try!
PrintCreamy Chicken Enchiladas
- Prep Time: 3 min
- Cook Time: 2 min
- Total Time: 5 minutes
- Yield: 16 enchiladas 1x
Description
Creamy, cheesy pillows of chicken‑y goodness! This is one of our family’s all-time comfort food favorites and you can have one hot on a plate in 5 minutes!
Ingredients
- 6-7 boneless skinless chicken breasts (4-5 lbs), cooked and shredded or chopped
- 2 (26 oz) cans cream of chicken soup, (those are the family-size cans)
- 5 cups sour cream
- 3-4 large jalapenos, minced with most seeds and veins removed
- 16 burrito-size flour tortillas
- 1 lb. bag of shredded Cheddar Cheese (Colby-Jack works well, too.)
Instructions
- Cook and shred the chicken. Place in a large bowl with a lid that can be stored in the fridge.
- In a second large bowl with lid, stir together the cream of chicken soup, sour cream and minced jalapenos to make the sauce.
- To assemble the creamy chicken enchiladas place a tortilla on a dinner plate.
- Run shredded chicken down the center of the tortilla. How much will depend on the size of the appetite you’re cooking for. I would say typically ½ cup shredded chicken is about right.
- Spread sauce over the top of the chicken and then sprinkle with cheddar cheese. Again, the amounts are dependent on the person, but I would suggest starting with ¼ cup of sauce and enough cheese to cover that.
- Roll the tortilla by first folding in the sides and then rolling from one end to the other. Place the enchilada seam-side down on the plate.
- Spread the top of the tortilla with additional sauce and another sprinkle of cheddar.
- Cook in the microwave for 2 minutes on full power. Cooking times may vary slightly microwave to microwave, so use the time that works best on yours.
- When the cheese is melted and the sauce bubbly, the enchilada is ready.
- Enjoy!
Notes
It’s possible to roll all the enchiladas and place them in a well-greased 9x13 pan. Once they’re all in the pan, top them with sauce and shredded cheese. Cover the pan with foil and bake the creamy chicken enchiladas at 350° for 20 ‑30 minutes. This method allows you to have all the enchiladas done at one time, if you prefer to serve them that way.
My family would still prefer to heat each individual plate in the microwave. The texture in the pan leaves the bottoms and ends of the tortillas more crunchy, than soft. Making them individually in the microwave leaves Creamy Chicken Enchiladas soft, and pillowy with that heavenly mingling of creamy sauce and melted Cheddar.
- Category: Main Dish, Entree, Chicken
- Method: Microwave
- Cuisine: Mexican/American
More Quick & Easy Comfort Food Recipes to Try
Jalapeno Chicken and Corn Chowder
One of my favorite weeknight dinner recipes! It actually took 5 minutes. No kidding!
★★★★★
These are so delicious! My family LOVES them. They are a home run at our house. 🙂 The recipe makes enough for us to put in the freezer for an easy meal.
★★★★★
Yay! Sandra that’s great to hear. They are definitely one of our family’s favorites.
Thank you, Avanti! So happy you enjoy them!
This looks very yummy! Thanks a lot for sharing this recipe, it’s very helpful.
★★★★★
What an easy, delicious enchilada recipe! Too tasty.
★★★★★
Chicken enchiladas looks delicious, great week night meal.
What are the nutritional information on the enchiladas? esg Carbohydrates.
Hi Sal! I never include nutritional info because it varies from brand to brand and substitution to substitution. Each calculator even has its own metrics for coming up with the numbers. My numbers would not be reliable unless you used the exact same ingredients, in the precise amounts I have and then used the same calculator to get them. I never want to include something that may be inaccurate.
This link is a list on Google of many different calculators. You can plug your specific numbers into one of those and get some nutritional info, if you like. https://www.google.com/search?client=firefox-b-1‑d&q=nutritional+info+for+recipes