Creamy Chicken Enchiladas
These Easy Creamy Chicken Enchiladas are pure Tex-Mex comfort food legend! Tender shredded chicken in a tangy cream cheese filling is rolled in soft tortillas, smothered in a dreamy sour cream and green chile sauce, and baked under a blanket of melted cheddar cheese. So beloved, this recipe was sent out with Christmas cards! For another creamy chicken dinner, try our Marry Me Chicken Pasta.
Servings: 20 enchiladas
Calories: 380kcal
Equipment
- Two 13x9-inch Baking Dishes Glass or ceramic works best.
Ingredients
- 1 package (8 oz) cream cheese, softened
- 2 tbsp water
- 2 tsp onion powder
- 2 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp pepper
- 5 cups diced cooked chicken (about 2 rotisserie chickens)
- 20 flour tortillas (6-inch), room temperature
- 2 cans (10.5 oz each) condensed cream of chicken soup, undiluted
- 2 cups sour cream
- 1 cup 2% milk
- 2 cans (4 oz each) chopped green chiles
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease two 13x9-inch baking dishes.
- In a large bowl, beat cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in diced chicken until fully coated.
- Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in the prepared pans.
- In a separate bowl, combine soup, sour cream, milk, and green chiles. Whisk until smooth. Pour evenly over the enchiladas.
- Bake uncovered for 30-40 minutes until bubbly and heated through. Sprinkle with cheese and bake 5 more minutes until melted. Let rest 5-10 minutes before serving.
Notes
Pro Tips: This recipe makes TWO pans (20 enchiladas)—perfect for feeding a crowd or freezing one for later. Use room temperature tortillas; microwave the stack for 20 seconds to prevent cracking. Rotisserie chicken is the ultimate time-saving hack here. For the creamiest sauce, ensure your cream cheese and sour cream are at room temperature before mixing. Do not overbake or the sauce may curdle; bake just until bubbly and heated through.