Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Ready in 45 minutes
263 review(s) averaging 4.3. 85% would make again

Top-ranked recipe named "Creamy Chicken Enchiladas"

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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


Are you making this? 
1 Chicken; (or Rotisserie chicken)
2 10.5-oz can Cream of Chicken Soup
3/4 cup Sour cream
1/3 cup milk
1 small can Green chili; diced
1 small can Olives; sliced
2 cups Cheddar cheese; grated
1 package Flour tortillas

Original recipe makes 8 Servings



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.


Added on Award Medal
Verified by stevemur





It even looks SOOOO delicious!!

See 23 more photos
Calories Per Serving: 567 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"A variation on this recipe  Chicken & cheese-Stuffed tortillas topped with a cheesy, creamy enchilada sauce. What's not to like?" Firebyrd Firebyrd

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Reviews for Creamy Chicken Enchiladas All 263 reviews

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lglee 2 weeks ago

This is my family's ultimate favorite recipe. Thank you for sharing such a delicious recipe!!!! Been making these since I found this recipe here in 2008.
shorton71 4 months ago

This was great! I also added enchilada sauce to the chicken soup sauce and prepared as directed on the package. Next time I'll add more green chillies and maybe some pepper flakes to give it more spicy
chutzpahubris 7 months ago

debransom 11 month ago

This was awesome! We added chopped spinach and mushrooms, and wound up having to double the sauce. So we ended up with several pans for the freezer. I hope they're as good the second time around!
Erincpeters 1 year ago

These went over perfectly with my crowd. Made it for the in laws, a success. Tried it for my sons birthday and I had to make more. :)
carlsonrodriguez 1 year ago

E x excellent and easy!!!!
vickierbright 1 year ago

Rudney73 1 year ago

Very good. I use black beans instead of olives and to lighten up a bit used 98% fat free soup, and Greek yogurt instead of sour cream. Taste the same. We also use lower fat cheeses We make two bowls and add cheese to both stuffing and topping. You can also add jalapeños.
amijojcpo 1 year ago

sarahr485 1 year ago

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