Creamy Chicken Enchiladas

Creamy Chicken Enchiladas Recipe

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Rebekah Nunn


I love the flavors of mexican food but I have a severe issue with anything spicy/hot in my mouth. This recipe lets me enjoy without the pain.

★★★★★ 1 vote
20 Min
40 Min


boneless, skinless chicken breast, grilled and diced
2 can(s)
cream of chicken soup
1 c
sour cream
1 c
chicken broth
1 can(s)
diced green chilies
diced green onions (optional)
1 can(s)
mild rotel tomatoes, drained
3 c
grated chedder cheese
8 large
flour tortillas


1Grill or bake chicken breast seasoned to your liking, (I use McCormick's, Perfect Pinch Rotisserie Chicken generously and a little garlic powder). Dice and set aside.
2Combine soup, sour cream, chicken broth, chilies, Rotel tomatoes, and green onions, then mix well.
3Add 1-1/2 cups of the sauce to the diced chicken and stir. Add 1 cup of sauce to the bottom of an oblong casserole dish and spread.
4Place a generous amount of chicken mixture to each tortilla, roll, cut in half and place seam-side down in your casserole dish. Top with remaining sauce making sure it gets in between the tortillas also. Top with chedder cheese.
5Bake at 350 degrees for approx. 40 min or till bubbly and slightly brown on top.

About Creamy Chicken Enchiladas

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