Real Recipes From Real Home Cooks ®

creamy chicken enchiladas

(1 rating)
Recipe by
Rebekah Nunn
Linden, TX

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 rating)
yield 6 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For creamy chicken enchiladas

  • 4
    boneless, skinless chicken breast, grilled and diced
  • 2 can
    cream of chicken soup
  • 1 c
    sour cream
  • 1 c
    chicken broth
  • 1 can
    diced green chilies
  • 4
    diced green onions (optional)
  • 1 can
    mild rotel tomatoes, drained
  • 3 c
    grated chedder cheese
  • 8 lg
    flour tortillas

How To Make creamy chicken enchiladas

  • 1
    Grill 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.
  • 2
    Combine soup, sour cream, chicken broth, chilies, Rotel tomatoes, and green onions, then mix well.
  • 3
    Add 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.
  • 4
    Place 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.
  • 5
    Bake at 350 degrees for approx. 40 min or till bubbly and slightly brown on top.

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