If you’re craving a warm, cheesy, comforting dinner that everyone will love, these Creamy Chicken Enchiladas are exactly what you need. Soft flour tortillas are filled with tender shredded chicken, green chiles, and melty cheese, then baked in a rich, creamy sauce and topped with enchilada sauce, olives, and green onions.
The secret? It’s all in the seasonings. A perfect blend of taco seasoning, lime juice, garlic, and onion powder gives these enchiladas bold flavor without being overly spicy. Serve them with Mexican rice, refried beans, or a fresh salad for a complete and satisfying meal.
Let’s get started!
Why You’ll Love These Creamy Chicken Enchiladas
- Loaded with tender shredded chicken
- Creamy, cheesy filling with green chiles
- Mildly spiced and family-friendly
- Perfect for meal prep
- Great for gatherings and potlucks
Ingredients You’ll Need
For the Chicken Filling
2 pounds skinless, boneless chicken breasts (cut into chunks)
This makes the filling hearty and protein-packed.
1 tablespoon butter
Adds richness while sautéing the onion.
1 small onion, chopped
Brings natural sweetness and depth of flavor.
1 cup water
Keeps the filling moist while simmering.
1 bunch green onions, chopped (divided)
Adds freshness and mild onion flavor.
1 (4-ounce) can chopped green chiles, drained
Provides mild heat and classic enchilada flavor.
1 (1.25-ounce) package mild taco seasoning mix
The main flavor booster for the chicken.
1 teaspoon lime juice
Adds brightness and balances the creaminess.
½ teaspoon onion powder
Enhances the savory flavor.
½ teaspoon garlic powder
Adds warm depth.
For the Cream Sauce
1 ¼ cups sour cream
Creates a rich and creamy base.
1 (10.5-ounce) can condensed cream of chicken soup
Makes the sauce thick and comforting.
¼ teaspoon chili powder
Adds mild warmth.
For Assembling
5 (12-inch) flour tortillas
Soft and flexible for rolling.
3 cups shredded Cheddar cheese
Melts beautifully and adds bold flavor.
1 (10-ounce) can enchilada sauce
Poured over the top for classic taste.
1 (6-ounce) can sliced black olives, drained
Adds texture and slight saltiness.
Step-by-Step Instructions
Step 1: Cook the Chicken
Place chicken in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for about 10 minutes or until fully cooked (internal temperature 165°F / 74°C).
Remove from water and let cool slightly. Shred using two forks.
Step 2: Make the Cream Sauce
In a saucepan, combine sour cream, condensed soup, and chili powder. Heat over medium until it starts to simmer. Stir occasionally. Turn off heat and keep warm.
Step 3: Prepare the Filling
In a skillet, melt butter over medium heat. Add chopped onion and cook until soft and translucent (about 5 minutes).
Add shredded chicken, water, half of the green onions, green chiles, and taco seasoning. Simmer for 10 minutes.
Stir in lime juice, onion powder, and garlic powder. Simmer for another 10 minutes until flavorful and slightly thickened.
Step 4: Preheat Oven
Preheat oven to 350°F (175°C).
Step 5: Assemble the Enchiladas
Stir 1 cup of the cream sauce into the chicken mixture.
Spread the remaining cream sauce on the bottom of a 9×13-inch baking dish.
Fill each tortilla with about 1/5 of the chicken mixture and 5 tablespoons of shredded cheese.
Roll tightly and place seam-side down in the baking dish.
Step 6: Add Toppings
Pour enchilada sauce evenly over the rolled tortillas.
Sprinkle remaining cheese, green onions, and black olives on top.
Step 7: Bake
Bake for about 25 minutes, or until cheese is melted, bubbly, and the filling is heated through.
Let rest for 5 minutes before serving.
Tips & Variations
- Use rotisserie chicken to save time.
- Add jalapeños if you prefer extra heat.
- Swap Cheddar for Monterey Jack or Mexican blend cheese.
- Add cooked bell peppers for extra veggies.
- For a lighter version, use reduced-fat sour cream and cheese.
Storage & Reheating
To Store:
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze:
Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat:
Bake at 350°F until heated through (about 15–20 minutes), or microwave individual portions.
Creamy Chicken Enchiladas
Ingredients
Method
- Place chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes or until fully cooked (165°F internal temperature). Shred and set aside.
- In a saucepan, combine sour cream, condensed soup, and chili powder. Heat until simmering, then remove from heat.
- Melt butter in a skillet. Cook onion until translucent.
- Add shredded chicken, water, half of green onions, green chiles, and taco seasoning. Simmer 10 minutes.
- Stir in lime juice, onion powder, and garlic powder. Simmer 10 more minutes.
- Preheat oven to 350°F (175°C).
- Mix 1 cup of cream sauce into chicken mixture. Spread remaining sauce in a 9×13-inch baking dish.
- Fill tortillas with chicken mixture and cheese. Roll and place seam-side down in dish.
- Pour enchilada sauce over top. Sprinkle remaining cheese, green onions, and olives.
- Bake 25 minutes or until hot and bubbly. Rest 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Add jalapeños for extra spice.
- Can be assembled ahead and refrigerated before baking.
FAQs
Can I make these ahead of time?
Yes. Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.
Can I use corn tortillas instead of flour?
Yes, but warm them first to prevent cracking.
Are these spicy?
No, they are mild. You can increase spice by adding jalapeños or hot sauce.
What should I serve with enchiladas?
Mexican rice, refried beans, guacamole, or a fresh salad work perfectly.
