Creamy 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.
Find it online: https://ourgratefulkitchen.com/creamy-chicken-enchiladas/