Creamy Chicken Enchiladas

Sea Sun


This is a variation of a recipe I clipped out of a magazine many years ago.

People who don't care for enchiladas like these! I happen to be one of those people...these are quite good!


★★★★★ 3 votes

15 Min
40 Min


  • 2 c
    chicken (cooked, shredded)
  • 2 can(s)
    cream of chicken soup
  • 16 oz
    sour cream
  • 4 can(s)
    green chiles (4 ounces, diced)
  • 16 oz
    colby jack cheese
  • 1 bunch
    green onions (chopped, optional)
  • 6-8 medium
    flour tortillas
  • 1 can(s)
    red enchilada sauce
  • 16 oz
    cheddar cheese (shredded)
  • ·
    black olives (sliced)

How to Make Creamy Chicken Enchiladas


  1. Preheat oven to 350 degrees.
  2. Mix chicken, soup, sour cream, green chiles and Colby Jack cheese. Spread a thin layer (about 1/4 of mixture) on bottom of 9x13 baking dish.
  3. Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
  4. Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
  5. Bake for 30-40 minutes until bubbly and lightly browned.

Printable Recipe Card

About Creamy Chicken Enchiladas

Course/Dish: Chicken Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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