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Creamy Chicken Enchiladas

Creamy chicken enchiladas baked in a white sauce with melted cheese in a square casserole dish

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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.

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

  1. Preheat oven to 350°F.

  2. In a small bowl, mix together the cream of chicken soup and Greek yogurt (or sour cream). Set aside.

  3. Melt butter in a medium saucepan over medium-high heat.

  4. Add onion and paprika; sauté until soft and translucent.

  5. Stir in chicken, green chiles, and 2 TBSP of the soup mixture. Cook until heated through.

  6. Spread ½ cup of the remaining soup mixture into the bottom of a 9×13-inch baking dish.

  7. 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.

  8. Spoon remaining soup mixture over the enchiladas and sprinkle evenly with cheese.

  9. 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 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.

  • 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.