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If you’re looking for a comforting, no-fuss dinner that the whole family will love, these Creamy Chicken Enchiladas are always a win. They’re made with simple pantry staples, tender cooked chicken, and a mild, creamy sauce that’s easy to customize based on what you have on hand.
This is one of those recipes that works just as well for a busy weeknight as it does for feeding a crowd — and it’s forgiving enough to tweak depending on your family’s tastes.
Why You’ll Love This Recipe
- Creamy, cheesy, and comforting
- Simple ingredients and easy assembly
- Great use for rotisserie or leftover chicken
- Make-ahead and freezer-friendly
Ingredients You’ll Need
- Cooked chicken breast
- Flour tortillas
- Cream of chicken soup
- Greek yogurt or sour cream
- Diced Green chiles
- Onion
- Paprika
- Butter
- Shredded cheddar or Mexican-blend cheese
Equipment Needed
- 9×13 baking dish – For assembling and baking the enchiladas evenly.
- Large skillet or saucepan – To prepare the creamy enchilada filling or sauce.
- Mixing bowl – For combining the chicken and sauce.
- Measuring cups & spoons – For accurate ingredient measurements.
How to Make Creamy Chicken Enchiladas
Creamy chicken enchiladas start with a rich, well-seasoned filling. Combining tender cooked chicken with a creamy sauce ensures every bite stays moist and flavorful as the enchiladas bake. Warming the tortillas before filling helps prevent cracking and makes them easier to roll.
Once filled, the enchiladas are arranged snugly in the baking dish and topped with additional sauce and cheese. Baking uncovered allows the cheese to melt and bubble while the sauce thickens slightly, creating that classic creamy enchilada texture. Letting the pan rest briefly after baking helps everything set for cleaner servings.
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PrintCreamy Chicken Enchiladas
These creamy chicken enchiladas are an easy, comforting dinner made with tender cooked chicken, green chiles, and a rich, creamy sauce using Greek yogurt or sour cream. Mildly seasoned and easy to customize, they’re perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Category: Easy Dinner Recipes
- Cuisine: Mexican-Inspired
Ingredients
- 1 tsp paprika
- 1 TBSP butter
- ½ onion, finely chopped
- 2 ½ cups cooked chicken breast, chopped
- 1 (4 oz) can chopped green chiles, drained
- 1 (10.75 oz) can condensed cream of chicken soup
- ½ cup plain Greek yogurt or sour cream
- 8 (8-inch) flour tortillas
- 1 cup shredded cheddar or Mexican-blend cheese
Instructions
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Preheat oven to 350°F.
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In a small bowl, mix together the cream of chicken soup and Greek yogurt (or sour cream). Set aside.
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Melt butter in a medium saucepan over medium-high heat.
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Add onion and paprika; sauté until soft and translucent.
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Stir in chicken, green chiles, and 2 TBSP of the soup mixture. Cook until heated through.
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Spread ½ cup of the remaining soup mixture into the bottom of a 9×13-inch baking dish.
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Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish.
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Spoon remaining soup mixture over the enchiladas and sprinkle evenly with cheese.
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Bake for 25 minutes, or until bubbly and lightly browned.
Notes
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For more heat: Replace paprika with chili powder, use a half-and-half mix, or add diced jalapeños to the chicken mixture.
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To bulk them up: Sometimes I add our Spanish rice inside the enchiladas. When I do, I usually mix in a little extra Greek yogurt or sour cream to keep the filling creamy.
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Chicken shortcut: Rotisserie chicken works great and saves time.
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Greek yogurt vs. sour cream: Greek yogurt adds extra protein while keeping the sauce rich and creamy.
Tips, Variations & Substitutions
- Want more heat?
Swap paprika for chili powder, use a blend of both, or add diced jalapeños to the filling. - Tortillas tearing?
Warm slightly in the microwave before rolling to soften tortillas. - Need to stretch the meal?
Add our Easy Spanish Rice inside the enchiladas. If opting to add rice, mix in a little extra Greek yogurt or sour cream to keep the filling creamy. - Shortcut option:
Rotisserie chicken works perfectly and saves time. - Greek yogurt vs. sour cream:
Greek yogurt adds protein while keeping the sauce rich and creamy.
Storage & Reheating
Store: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat: Warm individual portions in the microwave or reheat covered in a 350°F oven until heated through.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes — assemble, cover, and refrigerate for up to 24 hours before baking.
Can I freeze creamy chicken enchiladas?
Yes — freeze assembled but unbaked enchiladas for best texture. Thaw overnight before baking.
What tortillas work best?
Use large burrito sized tortillas for best results.
What to Serve With Creamy Chicken Enchiladas
These enchiladas pair well with:
- Our Easy Stovetop Spanish Rice
- Refried or black beans
- A simple green salad
- Chips and salsa
They’re hearty enough to stand on their own, but sides make them feel extra special.
Variations & Serving Ideas
- Add diced green chiles or jalapeños for extra heat
- Serve with Spanish rice, refried beans, or a simple salad
- Garnish with fresh cilantro or sliced green onions
Final Thoughts
These creamy chicken enchiladas are a comforting classic — rich, satisfying, and perfect for busy nights when you want something homemade without a lot of fuss.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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