Creamy Chicken Enchiladas

melissa harris


A big hit a my house! Unfortunately, not without calories but way worth it!!


★★★★★ 1 vote

30 Min
25 Min


  • 4
    cooked chicken breasts-shredded
  • 8-10
    flour torillas- med sized
  • 1 c
    sour cream
  • 1 can(s)
    cream of chicken soup, fat-free
  • 4 oz
    softened cream cheese
  • 1 c
    chunky salsa
  • 1 can(s)
    chopped green chilies
  • 2 c
    shredded chedder and monteray jack cheese
  • 1 medium

How to Make Creamy Chicken Enchiladas


  1. Combine sour cream, soup, cream cheese, salsa and green chilies in med sauce pan. Simmer and stir until well incoporated.
    Saute onion until soft.
  2. Add approx 1/4c sauce, 1 cup shredded cheese and onion to shredded chicken. Mix until moist.
    Add 3 tbs chicken mixture to center of torillas and roll up. Place into greased 9x13 pan.
  3. Pour remaining sauce over enchiladas. Cover with remaining shredded cheese.

    Cover and bake 25 minutes at 350 degrees.

    Garnish with sour cream, chopped green onion, and salsa if desired.

Printable Recipe Card

About Creamy Chicken Enchiladas

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

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