Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

These chicken enchiladas are easy to make because they start with canned chicken, but don’t let that humble beginning fool you.  These are delicious, creamy, and certain to become a family favorite.  In fact, my family requests this version more often than they request regular chicken enchiladas.  Food critic absolutely loves these enchiladas and has been known to eat half of the pan by himself, but not all at once.  The original idea for these enchiladas came off of the back of a can of condensed soup, but we’ve changed things up a bit to make them our own.

The process is fairly simple.  Chicken is mixed with diced onion and shredded cheese.  Then the chicken mixture is rolled up in tortillas and placed, seam side down, in a baking pan.  Creamy Chicken EnchiladasThen, the sauce is mixed up and spread on top of the enchiladas.  This sauce is thick, so it really needs to be spread out with a rubber or silicone spatula to ensure that it is covers the entire surface of the enchiladas.  Creamy Chicken EnchiladasFinally, cheese is sprinkled on the top, and the entire pan is placed in the oven.  Creamy Chicken Enchiladas

Twenty to thirty minutes later, you have a pan full of Enchiladas that are ready to be served.  Creamy Chicken Enchiladas

These enchiladas are creamy and delicious. (I know.  I should’ve cut one open for the photo, but Food Critic was eager to eat.)Creamy Chicken Enchiladas

Give our recipe for Chicken Enchiladas a try and let us know what you think by leaving a comment below.

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Creamy Chicken Enchiladas
Recipe type: Dinner, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 10
A simple and delicious recipe for creamy chicken enchiladas that's sure to please the entire family. Total Cost of Recipe: $11.24 or $1.13 per serving.
  • 10 (8 inch diameter) flour tortillas ($1.58)
  • 1 (10.5 ounce) can condensed cream of chicken soup ($1.00)
  • 1 ( 4 ounce) can diced green chilies ($0.58)
  • 1 cup sour cream ($0.76)
  • 2 (12.5 ounce) cans chicken breasts ($5.16)
  • 1 medium onion, diced ($0.19)
  • 2 cups shredded cheddar or jack cheese divided (your choice) ($1.97)
  1. Preheat oven to 350 degrees.
  2. Drain canned chicken and shred meat with forks
  3. Stir diced onion, and 1 cup shredded cheese into chicken.
  4. Spray 9X13 inch pan with non stick spray.
  5. Place 1/10th of the chicken, onion, and cheese mixture down the middle of a tortilla and roll into a tube.
  6. Place filled and rolled tortilla, seam side down in the baking dish.
  7. Fill remaining tortillas and arrange them next to each other in the prepared baking dish.
  8. When all enchiladas are assembled and arranged in the pan, mix together the condensed cream of chicken soup, green chilies, and sour cream.
  9. Once ingredients are thoroughly mixed together, carefully spread them on top of the enchiladas, spreading it to the edges.
  10. Sprinkle the remaining 1 cup of cheese on the top.
  11. Bake at 350 degrees for 20 - 25 minutes or until cheese has melted and sauce is beginning to brown slightly.
  12. Serve topped with diced green onions, avocado slices, and extra sour cream.

Creamy Chicken Enchiladas made from canned chicken are simple and delicious

Nutrition Grade:  B

Nutrition Facts
Amount Per Serving
Calories 466
% Daily Value
Total Fat 21.6g
Saturated Fat 10.6g
Trans Fat 0.0g
Cholesterol 94mg
Sodium 747mg
Total Carbohydrates 36.2g
Dietary Fiber 4.5g
Sugars 6g
Protein 31.7g
Vitamin A 69%
Vitamin C 6%
Calcium 28%
Iron 17%


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