5 from 456 votes
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas are a baked casserole featuring flour tortillas filled with shredded chicken mixed into a creamy blend of green chilis, cream of chicken soup, sour cream, and cream cheese. Topped with additional sauce and Colby Jack cheese, the dish delivers a rich, mild flavor with a smooth texture that suits comforting family meals. The recipe allows for preparation in advance and includes tips to maintain texture with different baking dishes.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
12
Calories:
717 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
- 12 flour tortillas soft taco
- 2 chicken breast cooked and shredded
- 2 (10.5-ounce) cans cream of chicken soup
- 2 (4-ounce) cans green chilis drained, diced
- 1 pint sour cream
- 4 ounces cream cheese softened
- 4 cups Colby jack cheese grated
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, mix cream of chicken, green chilis, sour cream, and cream cheese until well combined. Add salt and pepper to taste.
- Remove about ⅓ of the green chili mixture to a separate bowl and set aside. Add the shredded chicken to the remaining mixture.
- Spray a 9x13-inch baking dish and spread a little bit of the chicken mixture on the bottom of the pan. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese (about ¼ cup). Roll up and place seam-side down in the pan. We can usually fit two rows of 6 horizontally in the pan.
- When the pan is full, top with plain green chili mixture and remaining cheese.
- Cover with foil and cook at 350°F for 45 minutes. Remove the tin foil and bake for another 15 minutes.
Cup of Yum
Notes
- You can prepare the enchiladas in advance by rolling and covering with plastic wrap; refrigerate up to 24 hours or freeze for up to 3 months before baking.
- Store leftovers in airtight containers in the refrigerator for 2-3 days or freeze for 2-3 months.
- Flour tortillas provide a softer texture, though corn tortillas can be used as a substitute.
- For even flavor distribution, blend the diced green chilis into a smooth mixture before mixing.
- Baking in glass casserole dishes may require slightly longer cooking times than metal pans; monitor to avoid drying out and to prevent sogginess, drain canned chilis well.
Nutrition Information
Calories
717kcal
(36%)
Carbohydrates
44g
(15%)
Protein
30g
(60%)
Fat
47g
(72%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.004g
(0%)
Cholesterol
124mg
(41%)
Sodium
3027mg
(126%)
Potassium
514mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1471IU
(29%)
Vitamin C
20mg
(22%)
Calcium
461mg
(46%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 717
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 124mg | 41% |
| Sodium | 3027mg | 126% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1471IU | 29% |
| Vitamin C | 20mg | 22% |
| Calcium | 461mg | 46% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.