Creamy Chicken Enchiladas

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!

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More Quick & Easy Comfort Food Recipes to Try

Enchi­la­da Casserole

Jalapeno Chick­en and Corn Chowder

Egg Roll Bowls

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