Creamy Chicken Enchiladas recipe
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Creamy Chicken Enchiladas

Rich chicken enchiladas in a creamy sauce and topped with cheddar cheese.

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Servings: 8 Servings
Total Time (median): 0 : 57 Active Time: 0 : 25

Ingredients


Preparation

Boil chicken until fully cooked. Debone chicken and cut up.

In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk.

To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.)

Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans.

Spread remainder of soup mixture on top of tortillas and top with grated cheese.

Bake at 350 for approximately 35 mintues or until bubbling.

This freezes very well.


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Creamy Chicken Enchiladas Reviews

100% would make "Creamy Chicken Enchiladas" again.

[add your review]

PERFECT recipe to make on the weekend, then freeze for later.

DeanjkDeanjk :  : review posted 1w 6d ago.


I am no cook and I am able to make this yummy recipe very easily. My family loves them...even my picky toddlers.

Camara :  : review posted 4w 2d ago.


It was quick and easy and my family loved it, especially my kids. Thanks!

lilpalominolilpalomino :  : review posted 8w 4d ago.


This always turns out well. For my family, I always make two 8x8 pans and put one in the freezer - it freezes very well. For convenience, canned chicken can be used instead of whole chicken.I have served this for company often, and they always ask for the recipe.

TarakTarak :  : review posted 25w 5d ago.


My family enjoys mexican type foods,so I was looking to try something new and made this recipe.It was a BIG HIT the family loved it and I will be making this often in the future again.I added a few extra ingredients to give it some more flavor.I used onions,green peppers,and mushrooms in the mixture and it gave it a great flavor.I also added enchilada sauce on top of the cheese during the last ten minutes of cooking..This recipe was AWESOME

melissaamy : : 1:00 total time : 0:30 active time : review posted 36w 1d ago.


I wanted something fast and easy for dinner, plus I wanted to use up some leftover chicken that we grilled on the rotisserie yesterday. This tasty recipe accomplished both those task. It was creamy, cheesy, easy, quick and tasted good too! The only changes I made was to add some leftover sauteed onions and roasted pablano peppers to the filling. Next time I'm going to use corn tortillas for added flavor and add some heat by using fresh jalapeno peppers in the sauce as the canned chilies were a bit too mild for my taste. Overall, a good recipe that I will definitely make again.

sgrishkasgrishka :  : review posted 1y 13w 6d ago.


This looks to work in a pinch for something filling. I "lightened" up my recipe and shaved off 100 calories/serving.

Look forward to cooking it soon!

gbolton323gbolton323 :  : review posted 3y 49w 5d ago.


Even though it will do in a pinch, canned chicken is not actually the best choice for this recipe. If you do use it, a little more salt or seasoning may be in order.

My preference is cooked rotisserie chicken - it is fantastic!

I haven't tried this yet, but my sister puts chopped tomatoes on top as well.

srenea :  : review posted 3y 49w 6d ago.


This looks scrumptuous..will try soon!

gbolton323gbolton323 : comment : review posted 3y 50w 1d ago.


This turned out better than expected. It was a little on the bland side, but it's probably because I used canned chicken for speed and fresh cooked chicken would have been better. I will definitely make this again and will try using a pre-cooked rotisserie chicken instead.

avs731avs731 : : 0:55 total time : 0:20 active time : review posted 3y 50w 2d ago.


This always turns out well. For my family, I always make two 8x8 pans and put one in the freezer - it freezes very well.

For convenience, canned chicken can be used instead of whole chicken.

I have served this for company often, and they always ask for the recipe.

[I posted this recipe.]

srenea :  : review posted 3y 50w 4d ago.


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