Creamy Chicken Enchiladas
Rich chicken enchiladas in a creamy sauce and topped with cheddar cheese.
"It was super easy and very delicious and the ingredients were also inexpensive! I modified the chicken mix very slightly by adding cilantro. I also chopped up some canned jalapeños and placed them on top of the cheese before placing them in the oven to bake. My nephew said "these sure are good!" and loved them so much he asked for seconds which rarely happens! My fiancée said that these were almost the best enchiladas he's ever had and they were even comparable to his mothers! Talk about great compliments! Thank you for sharing srenea! This recipe is definitely a keeper!"- Summerobaby
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Creamy Chicken Enchiladas Preparation
If using rotisserie chicken, remove meat from bone and chop into bitesize pieces. (FYI, I feel rotisserie chicken gives the best flavor...)
If using whole uncooked chicken, boil 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 6 -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.
Very good as is or also topped with fresh tomatoes and diced green onions.
I have found that if you make it the day before and keep it overnight in the refrigerator, it is even better!
This also freezes very well.
This always turns out well. For my family, I always make two 8x8 pans and put one in the freezer - it freezes very well.
I have served this for company often, and they always ask for the recipe.
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