Chicken enchiladas wrapped in flour tortillas with a creamy white sauce and topped with melted cheese is a comfort food for any time of the year. This quick and easy chicken and cheese dish can be made ahead or even popped in the freezer for later! If you're a sucker for Mexican recipes, this is one you need to try!
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Why You'll Love This Recipe
- Quick and easy with a cream white sauce with sour cream and green chilis for a kick!
- This is a great recipe that freezes really, really well.
- You can adjust the heat of this recipe to your tastes!
- These chicken enchiladas are made without cream cheese.
- A great alternative to beef enchiladas.
Ingredient Notes and Substitutions
- Cheese - Wondering what kind of cheese to use? For the most part, I use Colby Jack because I almost always have that kind in my fridge. However, the pre-shredded Mexican cheese or taco cheese blends will work just as well. I generally don't use just straight cheddar cheese, though, because it tends to be too oily. I also shy away from using mozzarella for this recipe.
- Chicken - you could use leftover rotisserie chicken or shredded chicken instead of baked chicken breasts.
- Tortillas - I always use flour tortillas, but you could substitute corn tortillas if you really wanted to. I don't think they hold together as well and will alter the overall taste of a recipe.
- Diced Green Chiles - If you want more heat in this recipe, get the hot diced green chilis. If you want a really mild heat, then you can reduce the amount of chiles to ½ a can and use the mild ones.
- Butter - you can substitute olive oil for the butter.
How to Make Step-by-Step Instructions
- Start by preheating your oven to 350 degrees.
- Spray a 9x13 baking dish or casserole dish with non-stick cooking spray and set aside.
- In a large bowl, whisk the cream of chicken soup, cream of mushroom soup, sour cream, and diced green chiles together. Set aside.
- In a small saucepan on the stove, over medium heat, melt the butter to a sizzle.
- Add the green onions and garlic.
- Lightly sauté' and add to the sauce mixture in the bowl. Mix well.
- Spoon 1 cup of the sauce into a medium bowl and whisk in the milk. Set this aside.
- Add the cooked and chopped-up chicken and 1 cup of shredded cheese to the remaining sauce in the large bowl.
- Mix well.
- Lay 8 tortillas out across your countertop.
- Divide the chicken filling among all the tortillas spooning the filling down the center of each tortilla.
- Roll up and place seam side down in the prepared baking dish.
- Pour the remaining white sauce that you whisked the milk into over the tops of the enchiladas.
- Sprinkled the remaining cheese on top.
- Bake at 350 degrees for 30-40 minutes.
- Cool slightly before serving.
Recipe FAQs and Expert Tips
What kind of cheese do Mexican restaurants use?
Typically they use a blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla Cheeses. These types of blends are becoming more widely available in many different brands in most stores.
What can I serve with chicken enchiladas?
How about some Mexican Black Beans or Salsa Verde Guacamole? I also think Avocado Tomatillo Salsa or some Spanish Rice would be great options! You can also serve them with a little bit of sour cream or fresh cilantro.
How do I freeze this?
After assembling the enchiladas, put them in the fridge to chill them all the way through. This will prevent ice crystals from forming on the top of your frozen dish due to the trapped steam freezing. Then place a layer of plastic wrap securely over the top and follow that with a layer or two of aluminum foil. Label and place in the freezer. Thaw in the fridge or plan 20 extra minutes of baking time when you use it.
Related Chicken Recipes
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Easy Cheesy Chicken Enchiladas Recipe
Chicken enchiladas wrapped in flour tortillas with a creamy white sauce and topped with melted cheese is a comfort food for any time of the year. This quick and easy chicken and cheese dish can be made ahead or even popped in the freezer for later!
Ingredients
- 1 Tbs. Butter
- ¼ Cup Green Onions thinly sliced
- 1 clove Garlic minced
- 4 oz Diced Green Chiles 4 oz can
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- ½ Cup Sour Cream
- 2 Cups Cooked chopped-up chicken
- 2 Cups Shredded Colby Jack Cheese
- ½ Cup Milk
- 8 Flour Tortillas
Instructions
- Start by preheating your oven to 350 degrees.
- Spray a 9x13 baking dish with non-stick cooking spray and set aside.
- In a large bowl, whisk the cream of chicken soup, cream of mushroom soup, sour cream, and diced green chiles together. Set aside.
- In a small saucepan on the stove, over medium heat, melt the butter to a sizzle.
- Add the green onions and garlic.
- Lightly sauté' and add to the sauce mixture in the bowl. Mix well.
- Spoon 1 cup of the sauce into a medium bowl and whisk in the milk. Set this aside.
- Add the cooked and chopped-up chicken and 1 cup of shredded cheese to the remaining sauce in the large bowl.
- Mix well.
- Lay 8 tortillas out across your countertop.
- Divide the chicken filling among all the tortillas, spooning the filling down the center of each tortilla.
- Roll up and place seam side down in the prepared baking dish.
- Pour the remaining white sauce that you whisked the milk into over the tops of the enchiladas.
- Sprinkled the remaining cheese on top.
- Bake at 350 degrees for 30-40 minutes.
- Cool slightly before serving.
Notes
- Cheese - Wondering what kind of cheese to use? For the most part, I use Colby Jack because I almost always have that kind in my fridge. However, the pre-shredded Mexican cheese or taco cheese blends will work just as well. I generally don't use just straight cheddar cheese, though, because it tends to be too oily. I also shy away from using mozzarella for this recipe.
- Chicken - you could use leftover rotisserie chicken instead of baked chicken breasts.
- Tortillas - I always use flour tortillas, but you could substitute corn tortillas if you really wanted to. I don't think they hold together as well and alter the overall taste of a recipe.
- Diced Green Chiles - If you want more heat in this recipe, get the hot diced green chilis. If you want a really mild heat, then you can reduce the amount of chiles to ½ a can and use the mild ones.
- Butter - you can substitute olive oil for the butter.
Nutrition
Calories: 358kcalCarbohydrates: 26gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 65mgSodium: 1024mgPotassium: 708mgFiber: 2gSugar: 6gVitamin A: 644IUVitamin C: 9mgCalcium: 347mgIron: 2mg
Tried this recipe?Let us know how it was!
Jessica Formicola
I absolutely love how simple these enchiladas are! Loved by both adults AND kids!
Cate
This looks delicious! Love how simple the recipe is and it looks great.
Beth
I can't wait to make these. They look so deeeeeeeeeeelish. Do you think I can prep them ahead of time? If so how far in advance?
Seema Sriram
This is one of the best step by step instructions I have seen. Pictures tell you exactly what to look for, so lovely.
Healing Tomato
We are always looking for new and different ways to make enchiladas. This recipe looks so delicious and very easy to make.
Jeff
Excellent recipe!!
Love, Mom
THANK YOU very much!!