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Creamy Chicken Enchiladas

This chicken enchilada recipe, which I've gradually modified over the years to its current state, is one of our favorites:

  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 2-3 cups cooked, shredded chicken
  • 1 small can diced green chiles
  • 2-3 cups shredded cheese (Mexican blend or Colby Jack work well)
  • 8-10 flour tortillas (8")
  • 1 can of your favorite enchilada sauce

Preheat oven to 350F. In a medium pot, combine cream of chicken soup, sour cream, cooked chicken, and green chiles. Stir over medium heat until combined and warmed through; remove from heat. Spoon a bit of the mixture (in a line, just off center) onto a tortilla; sprinkle cheese on top of the mixture. Roll up the tortilla and place, seam side down, into a 9x13 baking pan. Repeat with remaining tortillas. Pour enchilada sauce over the top; spread, if necessary, to cover tortillas completely. Sprinkle cheese on top and bake for 30 minutes, until cheese is golden. (If you like a crispier cheese topping, broil enchiladas for a couple minutes at the end of cooking time.)

If I have extra chicken mixture after I've filled all the tortillas, I spread it over the top before I pour on the enchilada sauce. Sometimes I substitute green onions for the green chiles (sprinkle a few green onions on top for a pretty garnish). If I'm serving a larger crowd, I just use an extra can of cream of chicken soup to make more filling.

Mmmm, I'll definitely be making these for dinner tonight!

1 comment:

The Durbin Family said...

Andrea we've made this several times, and the only change I've made is that I've diced fresh tomatoes and put them in the chicken filling. Sometimes, if I'm feeling really good, I'll mix the diced tomatoes with the green onions and some cilantro, then mix that with the other filling and it is very yummy! Thanks for passing this along, I haven't made it in awhile but will have to put in on my meal list real soon!