Creamy Cheesy Chicken Enchiladas

Krista Havens


As with all my recipes, I got a recipe and modified it and came up with my own :). My family LOVES these. I've also made these with mushrooms in place of the chicken and then I use cream of mushroom soup.

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


30 Min




2 Tbsp
butter or margarine
1 bunch
green onion, chopped including whites and 1/2 of greens
1/2-1 tsp
garlic powder
2 4 oz can(s)
diced green chilies (can use jalapenos if you like it hot)
2 10.75 oz
cans of cream of chicken soup
1 c
sour cream
4 c
diced cooked chicken
2 c
shredded cheddar cheese
flour tortillas, 12 inch
1/2 c

Directions Step-By-Step

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly
I am on a mission to get rid of as many processed foods from my family's diet as possible. I will post an alternative "make your own" cream of chicken soup which I now use in place of the canned. The canned works great, but just like the option to not use it.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: For Kids