Chicken Enchiladas

  • Prep Time: 12 mins
  • Total Time: 32 mins
  • Servings: 4
  • About This Recipe



  • 1 (10 3/4 ounce) cans cream of chicken soup
  • 1/2 cupsour cream
  • 2tablespoonsbutter
  • 1/2 cupchopped onion
  • 1teaspoonchili powder
  • 2cupsdiced cooked chicken
  • 1 (4ounce) cans chopped green chilies
  • 8flour tortillas
  • 1cupshredded cheddar cheese
  • Directions

  • Heat oven to 375°F.
  • In small bowl, stir soup and sour cream together.
  • Heat butter in saucepan over medium heat.
  • Add onion and chili powder, cook until onion is tender.
  • Stir in chicken, green chilies, and 3 TBS of soup mixture.
  • Spread 1/4 cup mix along center of each tortilla.
  • Roll, place seam side down in 12×8 baking dish.
  • Spread remaining soup mixture over enchiladas.
  • Bake, covered, for 15 minutes.
  • Uncover, sprinkle with cheese, and bake 5 minutes more.
  • Reviews

  • “Yummy is right Inez! Soft and savory with a very creamy topping is what makes this recipe special. I wanted something easy, quick to make, with no sacrifice on taste. Your chicken enchilada recipe was all of these and more.The chili powder was a nice splash of spice without overpowering the mildness of this comfort food. I made an additional pan for dinner the next day, and left the cheese off until just before baking (it took about 25 minutes in a 350 oven to heat through.) The flavors were deliciously marinaded together overnight, and it was wonderful! I used Sargentomexican cheese for the topping. It contains monterey jack, cheddar, queso quesadilla and asadero cheeses. I shredded the chicken instead of dicing just for a quicker prep time. I also substituted lower fat cream of chicken and sour cream for the “real stuff” and could not tell the difference! The outcome was a scrumptious dish that I will make again and again. I can’t thank you enough Inez for posting this wonderful recipe!”

  • “I am always resistant to any recipe that calls for “a can of” anything, especially prepared soup, but I whipped this up the other night for family and it was a huge hit.Very good, going to make another batch tonight!”

  • “Excellent as is, but I made a couple of changes the second go around.For one, I didn’t have cream of chicken soup, so I used cream of celery.I used corn tortillas instead of flour.I also had some Trader Joe’s enchilada sauce (red) and added that across the top.It was a little different and very, very good.”

  • “GREAT! My husband and i gobbled it down! I added a can of drained diced tomatoes to give it a salsa like taste.I would also recommend using a little cilantro and lime juice just for some more flavor.I thought more spice would have been nice but my hubby said it was good enough for him so the tabasco sauce is always a helpful friend in the end.I also used left over thanksgiving turkey and my husband had no clue–he thought it was just chicken and was so happy not to have more turkey leftovers, hahaha totally tricked him!”

  • “This was good, but I thought the sauce needed a bit more spice, so I added about 1/2 can of Rotel tomatoes and chilies. It was perfect and added that “bite” that we liked.I used left-over chicken which I shredded and seasoned with taco seasoning. I also used a small can of green chili sauce on top of the cream sauce. This recipe is very forgiving for any extra seasonings one chooses to use. I will make these again, we enjoyed them.Donna”

  • “Wonderful. I saw in the reviews that someone had added a layer of red enchilada sauce to the recipe. My husband likes red sauce, so I made Red Enchilada Sauce (#12877) and used a cup of it, too. I put a little red sauce in the pan to keep the enchiladas from sticking. Then I followed the recipe, putting a layer of red sauce under the cream sauce. Very tasty. Thanks for posting!”

  • “Great Recipe, Also added some Additional Ingredients:
    1/4 tsp Oregano, Cilantro, Paprika, Cayenne, Cumin. incl. Chili Powder.
    Small can Tomato Paste.
    Sauteed 3-4 cloves of Garlic, Half an onion.
    4 (Inch long) Jalapeño Peppers, diced.
    Added half of Sour cream/Soup mixture to stuffing. Used 1/4 cream/soup to coat pan, remainder on tortilla tops, along with stuffing remainder.
    Shredded 5 cheese (Mexican) Cheese”

  • “I really liked these, but I thought it needed more sauce.Next time I may double the sauce part.”

  • “A nice change of pace.If you are looking for authentic enchiladas, you might not like these, but they were easy to make and tasted good, family enjoyed them. Also used a can of Rotel vs green chilis.Will make again next time I wantcreamy, fast enchiladas.Thanks for posting.”

  • “Made this tonight. I was out of cream of chicken so I had to use a recipe from this site to make a homemade version.I actually thought this was good but not great.I could have used more depth of flavor I think.My picky husband and son loved this however so I am giving it four stars.I will make again for them with the canned cream of chicken and see if I like it better.”

  • “Wow, these were the best I’ve ever made.I made my own cream of chicken soup since we can’t get that where we live.I added the extra green chilies to the sour cream/chicken soup too.I also threw in sundried tomato to the chicken mixture.The taste was outstanding!Thanks so much!”

  • “Delicious!Love the creamy-ness of it and knowing that it isn’t from a ton of cheese.We will definitely have this again!”

  • “These were a huge hit at our house.Thanks!”

  • “Wow this is super simple to make and tastes wonderful. I did make a couple of minor changes using cream of celery soup, canned chicken I purchased at Sam’s Club and I left out the green chili’s (Grandaughter’s request). It was all gone in one meal and it got rave reviews from all. Thanks for sharing your tasty recipe MizzNezz!The second time I made this I goofed up and added the chicken to the sauce (guess I had a senior moment).So I cut the shells in quarters and layed the first layer in the pan added some cheese and sauce and then did another layer ofshells cheese and sauce and baked for awhile then sprinkled more cheese on topand finished baking until it was bubbly and a little browned.I think I actually liked it a little bit betterYum!!”

  • “These chicken enchiladas were delicious!! I used 2 cans of soup and 1 cup of sour cream. (add 1/4 cup soup/sour cream mixture to the chicken and green chilies) I doubled the amount of chicken and also added 1/4 tsp. cumin and 1 clove minced garlic.Before baking I poured a can of enchilda sauce around the enchiladas and sprinkled the mexican cheeseover top as suggested by a previous reviewer. Cut back on the chili powder if you don’t like it too spicy!! I used reduced fat soup, sour cream and cheese…..Still delish!!”

  • “A great quick & easy dish that I was able to make ahead of time, then just refrigerate, so supper is ready when we are!Because of the refrigeration, I had to increase the bake time a bit, but otherwise, I made no changes.Served this with #12877 Enchilada Sauce as DH likes everything extra saucy!Thanks, Inez!!”

  • “I made this recipe for company tonight, and it was GREAT!Lots of compliments.I will definently make again.I added chopped mushrooms with the onions, and used one of those rotisserie chickens from the grocery store.YUM!”

  • “Yummmm!!!!!!!!!!Comfort food.I love these.You can lower the fat (without lessening the taste) by using margarine, lite sour cream (not fat free yuk!), low fat low sodium cream of chicken soup, and part skim cheddar cheese.I loved that I could find a recipe I could lower the fat and it still tastes awesome!I sprinkled some green onions on the top and we loved it!Thanks”

  • “These are very good and I love the fact they are Quick and easy to make. I made them exactly as posted.”

  • “MizzNezz – thanks for posting this.I too hardly make anything with ‘cream of soup’ as an ingredient.Tonight, had leftover Turkey, pinched for time and off I went.Adjusted this recipe moderately – low fat sour cream, low fat cheese, whole small onion, 1 seeded jalape?o, added about 1/4 – 1/2 tsp (by eye) cumin, coriander, chipotle, and a mixed southwestern spice I have plus the orig chili powder.I mixed the veg and the spices and a bit of the cream mixture in a pan on the stove for a while to wake up the spices and warm the turkey.Then made the enchiladas and cooked (uncovered) cheese and all for 15 min.I really really liked these and they were super simple.Next time prob will throw raw chicken in with veg and saute all together to cook, then prep enchiladas.Yes, suspect I’ll make this fairly regularly.Just too easy and yummy to not!Thanks!”