Creamy Chicken Enchiladas

Tracey Cordie


My dear friend was left with a ton of turkey leftovers! So, we searched through recipes..and came to this one. you can use leftover turkey meat from thanksgiving. (My family used to raise turkeys!! So that is why I like to use chicken)

★★★★★ 2 votes
30 Min
30 Min


1 lb
boneless chicken breast
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 c
sour cream
1 can(s)
green chiles diced
2 1/2 c
mozzarella cheese
1 can(s)
black olives sliced
10 medium
flour tortillas
1 can(s)
green enchilada sauce


1Place chicken breast or tenders in a baking dish. Season with salt and pepper. Bake at 350 degrees until chicken is fully cooked.
2Cube the cooked chicken meat and set aside.
3In a bowl add cream of mushroom soup, cream of chicken soup, green chiles, chicken and sour cream. Optional to add 1 teaspoon of black pepper and 1 teaspoon of lawrys seasoning salt. Mix all ingrediants together.
4spray the bottom of a 10x13 baking dish. At the bottom of the baking dish pour in 1/4 cup of the green enchilada sauce.
5You can heat the tortilla's in the microwave. It makes it easier to fold. they don't tear as much. 4 tortillas and heat for 30 seconds.
6Spoon the chicken mixture into a tortilla. (I use a ice cream scooper) then fold the tortilla with mixture and place in the baking dish. continue until you are out of tortilla's. If you have left over chicken, you can spread it on top of the tortillas already filled.
7Pour the remaining green sauce on the tortilla's.
8Spread the cheese and the olives over the top.
9Bake at 350 degrees for 30 minutes, uncovered.

About Creamy Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican