Creamy Cheesy Chicken Enchiladas

I have had a couple people ask me to post this recipe.  I know I have been absent from posting lately,we have been in the process of moving so I haven’t really found the time. Until now! haha! So I hope you enjoy these enchiladas!

Once again, this is a recipe that I kind of just go by what looks right,but I will do my best to give a “close to” discription.Play around with it.

5.0 from 1 reviews
Creamy Cheesy Chicken Enchiladas
Recipe type: Dinner
  • 2-3 cups shredded chicken
  • 1½ cups salsa
  • 2 cups shredded Colby and Monterrey jack cheese, separated
  • 1 (14 oz) can of Old El Paso Enchilada Sauce.....I have found this is the best brand for this
  • about 8 tortillas
  • 1 cup sour cream
  • ½ can of cream of chicken soup
  1. In a bowl combine the cooked shredded chicken with salsa and 1¼ to 1½ cups of the shredded cheese.  Just depends how cheesy you want the middle to be.
  2. Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9x13 pan.  Place desired amount (about ⅛) of the chicken mixture onto the middle of the tortilla, and roll it up.  Scoot the tortilla all the way over to the edge of the pan.  Repeat for remaining enchiladas.  Your filling should spread to about 8 tortillas and your pan should be completely filled.
  3. For the creamy topping, in a separate bowl, mix 1 cup sour cream with ½ a can of cream of chicken.  I like the mixture to be predominately the sour cream, so it should look more white than yellow.
  4. Spread creamy topping over all the enchiladas. Top with the remaining cheese ( about ½ to ¾ cup cheese).
  5. Bake at 350 F for 40 minutes.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner

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  1. Jared & Elyse

    MMMMMM! I've been waiting for some more recipes! I'm totally making these this week!

  2. jen

    Making these tonight!

  3. Andrea C.

    Made these tonight! Thanks so much!

  4. Kimberlee F

    I made this last night and all of my tortillas crumbled. I used corn tortillas and I covered the entire tortilla with the enchiliada sauce. Is there any advice you could give me?

  5. Ashley Martin

    Kimberlee, maybe you could try flour tortillas. That's what I used and it turned out perfect! So good!

  6. west coast girl

    @kimberlee i use corn tortillas usually too and i usually heat them up in a pan real quick with a tiny bit of oil to soften em up. Then you can wrap em up without breaking. Great recipe, Nikki! Thanks!

  7. Heather Cueva

    Just made these tonight for the first time. The kids gave it 2 thumbs up...the tortillas stuck to the pan though, so need to figure out a way to keep them from sticking. All in all a nice quick meal. We used a rotisserie chicken from the store instead of cooking the chicken ourselves to save time.

    1. Dianne


      Made these tonight, husband and I both really enjoyed, although like MRSDEBBIEB1023 mine also stuck to the bottom of the pan. Do others spray the pan first? Will be making them more often, but disappointed that they stick leaving the bottom layer of tortilla behind.

  8. mrsdebbieb1023

    My husband and I made these together last night. We are empty nesters, so I thought they'd last for a few days. They are so good my husband ate them cold for breakfast and lunch today, too! Thanks for posting this yummy entree.

  9. Karen DeMart

    I plan to make creamy cheesy chicken enchiladas. I don't like cream on chicken soup. Can I just substitue more sour cream or something else?

  10. Angie Myers

    Sooooo easy and soooooo good!

  11. Gena Hayslip

    Do you bake covered or uncovered??