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Creamy Chicken Enchiladas

creamy chicken enchiladas - creamy, cheesy, chicken-y pillows of comfort food goodness

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.
shredded chicken for creamy chicken enchiladas
  • 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.

shredded chicken inside chicken enchiladas

Add sauce across the top of the chick­en and then a lay­er of shred­ded Cheddar.

sauce and cheese inside creamy  chicken enchilada

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.

unbaked chicken enchilada with creamy sauce and cheese sprinkled on top

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!

creamy chicken enchiladas - creamy, cheesy, chicken-y pillows of comfort food goodness

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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creamy chicken enchiladas

Creamy Chicken Enchiladas


  • Author: Glen­da Embree
  • 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

Scale
  • 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

  1. Cook and shred the chick­en.  Place in a large bowl with a lid that can be stored in the fridge.
  2. In a sec­ond large bowl with lid, stir togeth­er the cream of chick­en soup, sour cream and minced jalapenos to make the sauce.creamy enchilada sauce
  3. To assem­ble the creamy chick­en enchi­ladas place a tor­tilla on a din­ner plate.
  4. 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.
  5. 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.
  6. 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.
  7. Spread the top of the tor­tilla with addi­tion­al sauce and anoth­er sprin­kle of cheddar.
  8. 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.
  9. When the cheese is melt­ed and the sauce bub­bly, the enchi­la­da is ready.
  10. 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.

 

  • Prep Time: 3 min
  • Cook Time: 2 min
  • Cat­e­go­ry: Main Dish, Entree, Chicken
  • Method: Microwave
  • Cui­sine: Mexican/American

More Quick & Easy Comfort Food Recipes to Try

Enchi­la­da Casserole

Jalapeno Chick­en and Corn Chowder

jalapeno chicken and corn chowder

Egg Roll Bowls

9 thoughts on “Creamy Chicken Enchiladas”

  1. 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.

    Reply
    • 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

      Reply

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