Here’s a super easy recipe for Creamy Chicken Enchiladas. It’s not an authentic enchilada recipe, by any means, but it’s still delicious!
Creamy Chicken Enchiladas
It’s rare that I make something so simple. Usually I overdo it and spend most of the day cooking away. This is the one-time per year that I’ll allow a can of creamy condensed soup to approach my pantry. Usually I avoid those soups with dramatic abandonment. You can also use a roasted chicken from the grocery store to save time making these creamy chicken enchiladas, and your meal will be ready in about an hour.
🛒Ingredients needed:
- cream of chicken soup
- sour cream
- Pace picante sauce
- chili powder
- cooked chicken breast
- Monterey Jack cheese
- flour tortillas
- tomato
- green onion
- avocado
✏️How to make Creamy Chicken Enchiladas:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat oven to 350°F. Spray 9×13-inch pan with nonstick spray.
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In a medium bowl, stir together the soup, sour cream, picante sauce and chili powder.
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In a large bowl, stir 1 cup of the sauce mixture with the chicken and 1 cup of the cheese.
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Spread about ¼ cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with nonstick spray. Place sprayed-side-down on enchiladas and cover tightly.
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Bake for 40 minutes, or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.
➡️Recipe Tips:
- Try subbing out the Monterey Jack cheese for a Mexican blend.
- Don’t forget to spray the foil with nonstick spray. You don’t want the foil to pull all the cheese of the tops of these beauties!
- If you’re family isn’t into tomatoes or onions, try topping the enchiladas with your favorite salsa and a spoonful of sour cream.
Comments from RecipeGirl readers:
- Made these last night for the family and they said the recipe is a KEEPER. There were NO leftovers much to my dismay.
- Highly recommend. Easy, tasty and economical. Definitely a keeper recipe.
- Delicious still, substituting green chili enchilada sauce, and corn tortillas. Fast, easy, and gluten free!
✔️What to do with Creamy Chicken Enchiladas:
- Prepare these enchiladas up to the baking point, cover and add a note with baking instructions on top. Bring the whole thing to a friend or neighbor going through a difficult time. They’ll be greatly appreciated!
- Double the batch. Eat one pan now and freeze the other for later.
- Serve these with Mexican Chopped Salad with Honey Lime Dressing for a full Mexican style meal.
★How to Store:
Leftovers can be stored in the refrigerator for 2-3 days or in the freezer for up to 3 months. If I’m freezing a whole pan of these enchiladas, I like to freeze them unbaked and then thaw and bake them just before serving. The texture of the enchiladas just seems a little better.
❤️Why I love this recipe:
- They are just plain delicious with all that creamy cheesy goodness. A perfect comfort food on a cold winter night!
- For all that flavor, these enchiladas are easy to make and they done in an hour.
- I love that this is one of those meals that never gets any complaints. The whole family is happy to see this pan coming out of the oven.
The Best Enchilada Recipes!
- Easy Beef Enchiladas
- Salsa Verde Chicken Enchiladas
- Vegetarian Black Bean Enchiladas
- Zucchini Beef Enchiladas
- Vegetable Enchiladas
Creamy Chicken Enchiladas
Ingredients
- One 10¾-ounce can reduced-fat Cream of Chicken soup
- 8 ounces light sour cream
- 1 cup Pace picante sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese
- Ten 6-inch flour tortillas
- 1 large tomato, chopped
- 3 medium green onions, sliced
- 1 medium avocado, mashed and mixed w/ a little sour cream & picante sauce (quick guacamole)
Instructions
- Preheat oven to 350°F. Spray 9x13-inch pan with nonstick spray.
- In a medium bowl, stir together the soup, sour cream, picante sauce and chili powder.
- In a large bowl, stir 1 cup of the sauce mixture with the chicken and 1 cup of the cheese.
- Spread about ¼ cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with nonstick spray. Place sprayed-side-down on enchiladas and cover tightly.
- Bake for 40 minutes, or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious still, substituting green chili enchilada sauce, and corn tortillas. Fast ,easy,and gluten free!
Delicious, and very filling!
found you on tipnut. this looks so yummy and i am going to check out your other recipes. thanks!
wow this is so easy, i love those easy and tasty recipes that everyone loves. i dont think that you can really go wrong. i mean if entertaining you can serve this aswell 🙂
thanks
Highly recommend. Easy, tasty and economical. Definitely a keeper recipe.
Made these last night for the family and they said the recipe is a KEEPER. There were NO leftovers much to my dismay. Sonya Gardnerville, Nevada
Making these in about five minutes, I can’t wait! They look so yummy.
Making these tonight for Cinco de Mayo! Thanks for sharing.