Creamy Chicken Enchiladas

Creamy Chicken Enchiladas:

Creamy Chicken Enchiladas with White Sauce is made with flour tortillas, shredded chicken, shredded chicken, green chiles, and a delicious white cream sauce!

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!


1-pint sour cream

1 (10.5 ounces) can cream of chicken soup

1 (4 ounce) cans green chilies, diced

6 flour tortillas (we used whole wheat but any will work)

1 small package of mild cheese, shredded

3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!


Preheat oven to 350*F.

Combine soup, sour cream, and chilies in a bowl.

Take 3/4 cup of soup mixture and slather the entire bottom of a 9×13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.

In each tortilla, layer soup mixture, cheese & chicken.

Roll up and place in casserole dish.

Top with remaining soup mixture and sprinkle with remaining cheese.

Bake for 20 minutes or until hot and bubbly and cheese is melted.

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