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


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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


  • 1Preheat oven to 350 degrees.
  • 2Mix 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.
  • 3Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
  • 4Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
  • 5Bake 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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