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Ultra-creamy chicken enchiladas topped with cheese and sauce on a plate

Ultra-Creamy Chicken Enchiladas

Indulge in these comforting Ultra-Creamy Chicken Enchiladas, featuring a rich sauce and tender chicken, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded Use rotisserie chicken for a shortcut
  • 1 cup sharp cheddar cheese, shredded High-quality cheese recommended
  • 1 cup cream cheese, softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
For the Sauce
  • 1 can (10 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 cup green enchilada sauce
Additional Ingredients
  • 8 small flour tortillas
  • Extra cheese for topping (optional)
  • Chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, cheddar cheese, cream cheese, garlic powder, cumin, salt, and pepper. Mix until well blended.
  3. In another bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and green enchilada sauce until smooth.
Assembly
  1. Spread a thin layer of the sauce mixture at the bottom of a greased 9×13-inch baking dish.
  2. Take a tortilla, fill it with 2-3 tablespoons of the chicken mixture, roll it up tightly, and place it seam-side down into the dish. Repeat until all tortillas are filled.
  3. Pour the remaining sauce over the enchiladas, ensuring they are well covered. Sprinkle extra cheese on top if desired.
Baking
  1. Cover the dish with aluminum foil and bake for 20 minutes.
  2. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
  3. Allow it to cool for a few minutes before garnishing with chopped cilantro and serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. For a gluten-free option, use corn tortillas. Feel free to add vegetables like spinach or bell peppers to the filling.