These easy Chicken Enchiladas are the best recipe ever! Stuffed with the creamiest chicken mixture and topped with simple sauce.
Easy Chicken Enchiladas Recipe
Family favorite alert!! I have been making these creamy chicken enchiladas for years and years and they never get old. I originally got the recipe from an old cookbook I had and have changed it around a little bit.
I also usually like to make them with green chilies to be honest but my kids prefers them without. So, when I made these last week, I left them out for her since they were her request.
They can also be made with corn tortillas, which I think is the original “true” enchiladas way of doing things. But flour tortillas are the preference here.
How to Cook Chicken to be Shredded
I love to use my stash of freezer crock pot cooked chicken for this recipe. But if I have no more in the freezer, I will just boil 3 breasts of boneless chicken in a pot of water for about 15 minutes (or until no longer pink). You can also bake them in the oven covered for 30-40 minutes (or until no longer pink).
Then my quick shredded secret. I cut the breasts in half and pulse them in the food processor for a few seconds to shred it. So easy!
What to Serve with Chicken Enchiladas
I love to top mine with this homemade guacamole. But you can top with with so much more after they are cooked too. Sour cream, olives, lettuce, tomatoes.
Serve your chicken enchiladas along with this delicious Cilantro Lime Brown Rice. Oh, and this Cowboy Caviar is ah-amazing too! If you need an appetizer as well, these Deviled Avocado Eggs are amazing!!
Chicken Enchilada Ingredients
6 – (8-inch) or 10 (6-7-inch) flour tortillas
2 cups of cooked chicken
2 (10 oz) cans of mild enchilada sauce, divided
½ cup of light sour cream
2 cups (8 oz) of shredded Monterey Jack cheese or a Mexican cheese blend (Feel free to use light cheese!)
1 can of green chilies, undrained (optional)
¼ cup of green onions, chopped (optional)
How to Make Chicken Enchiladas
Preheat oven to 350 F
Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish.
In a large mixing bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)
Spoon about ⅓ – ½ cup of the chicken mixture down the center of the totillas.
Roll up the tortillas and place in the baking dish, seam side down.
After rolling all the chicken-filled tortillas, pour the remaining can of enchilada sauce over the top of the entire dish.
Sprinkle with remaining 1 cup of cheese
Bake, uncovered, for 30 minutes or until cheese is melted.
Try these other Mexican inspired recipes too:
Mexican Chicken Zucchini Skillet
Creamy Chicken Enchiladas
- 6 8-inch or 10 (6-7-inch) flour tortillas
- 2 cups of cooked chicken breasts
- 2 10 oz cans of mild enchilada sauce, divided
- ½ cup of sour cream
- 2 cups 8 oz of shredded Monterey Jack cheese or a Mexican cheese blend (Feel free to use light cheese!)
- 1 can of green chilies undrained (optional)
- ¼ cup of green onions chopped (optional)
- Preheat oven to 350 F
- Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish
- In a large bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)
- Spoon about ⅓ - ½ cup of the chicken mixture down the center of the totillas.
- Roll up the tortillas and place in the baking dish, seam side down.
- After rolling all the chicken-filled tortillas, pour the remaining can of enchilada sauce over teh top
- Sprinkle with remaining 1 cup of cheese
- Bake, uncovered, for 30 minutes or until cheese is melted.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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These sound so yummy! Thanks for sharing on Found & Foraged!
Sharon - Her Organized Chaos
These look so delicious! I have never made enchiladas before and now that I think of it, I don’t even think I’ve ever had homemade enchiladas. So un-American! I will have to try this. Hopefully it’s something my entire family will eat. It’s hard trying to find a meal that 5 people can devour!
Thank for linking up to Totally Terrific Tuesdays last week. I just sign on as co-host and would love to see you stop by this week for other great ideas!
Lou Lou Girls
Oh my! This looks so amazing. Pinned and tweeted. Thank you so much for being a part of our party. We really appreciate you! I hope to see you on tonight at 7 pm. Happy Monday! Lou Lou Girls
Creamy chicken Enchiladas looks perfect thanks for sharing with Hearth and soul blog hop. pinning.
These look so much better than the salad I had for dinner! And I just pinned a recipe for bone broth…I could totally use the chicken meat from that for this recipe! Thank you so much for linking up at Snickerdoodle Sunday- hope to see you again later this week!
Sarah (Sadie Seasongoods)
nibbles by nic
These look insane! We are featuring your yummy enchiladas at Munching Mondays this week! Thanks so much for sharing and can’t wait to see you this week! xo Nic
Thank you so much!!
Sarah @ GlamGranolaGeek
oh boy these look crazy delicious! I’m starving now!
Another fantastic recipe. I would add the green onions for sure. Sounds yummy! Thanks for linking up to Scraptastic Saturdays.
Your Creamy Chicken Enchiladas look delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Yum!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
I have a similar recipe and I love it with the green chili’s as well. Pinning yours to give it a try. Looks yummy! Thanks for sharing with SYC.
Yummy! These sound amazing! I could go for a pan of them right now! Hope you’ll be sharing them at the Creative Ways Link Party tonight! Have a great week!
These look delicious #flustermuster
Mmmm…I want to give these a try. I use a similar recipe now, but with cream cheese. Of course I love sour cream, too, so I’m gonna try this one! I’m stopping by from the Totally Terrific Tuesday Link Party since I’m co-hosting this week with Jessica. Thanks so much for sharing and linking up this week!
These look so good! 😀 I think they might be easier for me than rolling up burritos. 😡 Will definitely have to try these out (and hooray for guacamole to top it off! <3 )