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Let’s be real, Chicken Enchiladas are one of those dinners that just always works. It’s the kind of meal you can put together on a busy weeknight, but it also feels right at home on the table when you’re feeding a crowd. The filling is creamy, flavorful, and mild enough for kids, but easy to customize if your family likes a little more heat. Recipes like this are why I always keep cooked chicken on hand — it makes dinners like this, Cajun Chicken Pasta, and Classic Chicken Salad come together so much faster.
This recipe also pairs perfectly with simple sides, which is why we often serve it with Easy Homemade Spanish Rice, Mexican Restaurant Style Rice, or Garlic Butter Rice. Add a pan of Easy Homemade Cornbread or a side of White Mexican Cheese Dip with chips, and dinner is done. Even thought this meal doesn’t call for them, meals like this are a big part of why I keep recipes like Homemade Taco Seasoning or Fajita Seasoning stocked in the kitchen — from-scratch basics make everyday dinners taste so much better.
And if you’re coming from my Creamy Salsa Verde White Chicken Enchiladas recipe, this is my more mild version!
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
- Family-friendly and easy to customize
Ingredients
- 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
9×13 Baking Dish – The right size dish helps the enchiladas bake evenly and keeps the sauce from drying out in the oven.
Large Skillet or Saucepan – Useful for sautéing the onion and warming the creamy filling before assembling.
Mixing Bowl – Makes it easy to combine the chicken and sauce evenly.
Measuring Cups & Spoons – Important for getting the sauce consistency just right.
How to Make Creamy Chicken Enchiladas
Creamy chicken enchiladas start with a rich, well-seasoned filling. Just like in my Creamy Salsa Verde Chicken Enchiladas recipe, we start by mixing the cream of chicken soup and Greek Yogurt (or sour cream) together in a medium sized bowl.
After your soup mixture is set aside, the onion is cooked in butter until soft and fragrant, which builds the first layer of flavor. From there, the creamy ingredients are added and warmed together so the sauce becomes smooth and cohesive before it ever goes into the tortillas.
Mixing the cooked chicken directly into this sauce ensures the filling stays moist and flavorful while baking.
Warming the tortillas before filling is a small step that makes a big difference. Soft tortillas roll more easily and won’t tear when you fill them.
Once filled, the enchiladas are placed seam-side down into the sauced baking dish so they stay closed while baking. The remaining sauce is spread over the top, followed by a generous layer of cheese.
Baking the enchiladas uncovered at 350°F allows the cheese to melt and bubble while the sauce thickens slightly and soaks into the tortillas. Letting the pan rest for a few minutes after baking helps everything set so the enchiladas hold together better when served. This is the same idea as letting Easy Homemade Lasagna rest before cutting — it helps the layers stay intact and makes serving much easier.
Serve alongside Spanish Rice for a well rounded meal!
If you enjoy cooking with homemade seasoning blends, you might also enjoy making your own Taco Seasoning or Ranch Seasoning Mix from scratch.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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
- Preheat oven to 350°F.
- In a small bowl, mix together the cream of chicken soup and Greek yogurt (or sour cream). Set aside.
- Melt butter in a medium saucepan over medium-high heat.
- Add onion and paprika; sauté until soft and translucent.
- Stir in chicken, green chiles, and 2 TBSP of the soup mixture. Cook until heated through.
- Spread ½ cup of the remaining soup mixture into the bottom of a 9×13-inch baking dish.
- 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.
- Spoon remaining soup mixture over the enchiladas and sprinkle evenly with cheese.
- Bake for 25 minutes, or until bubbly and lightly browned.
Notes
-
For more heat: Replace paprika with chili powder, use a half-and-half mix, or add diced jalapeños to the chicken mixture.
-
To bulk them up: Sometimes I add some 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.
-
Chicken shortcut: Rotisserie chicken works great and saves time.
-
Greek yogurt vs. sour cream: Greek yogurt adds extra protein while keeping the sauce rich and creamy.
Recipes That Pair Well With This
- Easy Homemade Spanish Rice
- Garlic Butter Rice
- Fluffy Steamed White Rice
- Easy Seasoned Rice
- Easy Homemade Cornbread
- Mexican White Cheese Dip
- Jalapeño Popper Cheese Ball
- Jalapeño Cranberry Dip
- Classic Chicken Salad
- Jalapeño Cheddar Dutch Oven Bread
More Recipes to Try
- Creamy Chicken Enchiladas
- Pollo Bandito Mexican Queso Chicken
- Slow Cooker Pineapple Chicken
- Easy Homemade Lasagna
- Crispy Chick-fil-A–Style Chicken Sandwich
- Juicy Garlic Herb Chicken Breasts
- Buffalo Ranch Chicken Sliders
- Easy Tater Tot Casserole
Tips for Little Helpers
This is a great recipe for kids to help with because there are several simple steps they can do. Kids can help mix the filling, sprinkle cheese, and roll the tortillas. Younger kids especially love lining the tortillas up in the baking dish and sprinkling cheese over the top. Recipes like this, Easy Tater Tot Casserole, and Cheeseburger Sliders are great for getting kids comfortable helping in the kitchen because the steps are simple and forgiving.
Tips for Success
- Warm tortillas before rolling so they don’t tear.
- Don’t overfill the tortillas or they will be difficult to roll.
- Let the enchiladas rest after baking so the sauce thickens slightly.
- Use freshly shredded cheese for the smoothest melt.
- Rotisserie chicken works great in this recipe and saves time.
FAQs
Can I make these enchiladas ahead of time?
Yes, assemble the enchiladas, cover the dish, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the refrigerator.
Can I freeze creamy chicken enchiladas?
Yes, for best texture freeze them assembled but unbaked. Thaw overnight in the refrigerator, then bake as directed.
What tortillas work best?
Large burrito-size flour tortillas work best because they roll easily and hold plenty of filling.
Can I use rotisserie chicken?
Yes, rotisserie chicken is one of the easiest ways to make this recipe quickly, just like when making Classic Chicken Salad or Cajun Chicken Pasta.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave, or reheat the baking dish covered in a 350°F oven until heated through.
Freezing Instructions
To freeze, assemble the enchiladas but do not bake them. Cover the dish tightly with foil and freeze. When ready to bake, thaw overnight in the refrigerator and bake at 350°F until hot and bubbly.
Variations
- Add diced jalapeños for extra heat.
- Use shredded beef instead to make my Creamy Beef Enchiladas
- Add salsa verde to kick up the heat like in my Creamy Salsa Verde Chicken Enchiladas
- Use pepper jack cheese instead of cheddar for a spicier version.
- Add rice to the filling using Easy Homemade Spanish Rice to stretch the meal further.
- Top with chopped cilantro or sliced green onions before serving.
- Serve with Mexican White Cheese Dip and chips on the side for a full meal.
Final Thoughts
Creamy Chicken Enchiladas are the kind of recipe that belongs in every home cook’s dinner rotation. They’re simple, filling, and flexible enough to work with what you already have in the kitchen. Serve them with Easy Homemade Spanish Rice, a side of Easy Homemade Cornbread, or even alongside Fluffy Steamed White Rice for a dinner that feels complete without being complicated.
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