Creamy Chicken Enchiladas

Creamy Chicken Enchiladas Recipe

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georgi johnson


I got the base of this recipe from a reynolds wrap recipe collection cookbook thing.. I tweeked it a little bit will put the original recipe at the bottom..

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2 1/2 c
shredded cooked chicken
1 can(s)
cream of chicken soup
1/2 c
sour cream
2 c
shredded cojack cheese
3 Tbsp
cilantro, fresh
flour tortillas
1 1/2 c
cups thick and chunky salsa
1 pkg
enchilada seasoning mix
1 can(s)
enchilada sauce red or green

How to Make Creamy Chicken Enchiladas


  • 1Preheat oven to 350 degrees.
  • 2Combine shredded chicken, cream of chicken soup, 1/2 cup sour cream, 3/4 cup cheese, 3 tablespoons cilantro, package of enchilada seasoning. Mix well.
  • 3Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seem side down in a 13x9 pan. Pour can of enchilada sauce over top (red or green i use green. Spoon evenly the salsa over top. finishing it off with remaining cheese.
  • 4Cover with foil bake for 15 minutes. Uncover bake a additional 10 minutes or until cheese is melted.
  • 5Original recipe:
    omit enchilada seasoning and sauce.
    add 1/4 cup cilantro and 1/2 cup sour cream top with that after baking

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About Creamy Chicken Enchiladas

Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #American, #tex, #mex