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Creamy Chicken Enchiladas


Creamy Chicken Enchiladas are an easy, mouthwatering, come back for seconds kind of meal!  And one you really should make for dinner tonight!

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Creamy Chicken Enchiladas


Let’s take a trip down memory lane.

21 years ago, my dad and his sister were in charge of the family reunion.

This was a reunion that involved my Great Grandparents and all their children.

Each child’s line would take a year and spread out the responsibilities.

So when it came to my grandfather’s turn, my Dad and his sister took over and planned the whole thing.

Family Reunions in our family was a big deal back in the day.

Every time it was our family’s turn to plan it, you knew it was going to be great.

Good food, good entertainment, games, and of course homemade ice cream.

As if that wasn’t enough, the my Dad and his sister ALWAYS did something big.

And so years ago, before cool photo books or awesome technology, they put together their own family cookbook – binder style.



Creamy Chicken Enchiladas



They had recipes submitted as far back as my great grandparents (who were alive back then), my grandparents and their siblings and then the cousins, 2nd cousins, 3rd cousins etc.

It turned out to be quite the book.

Everyone got copies and to this date, it doesn’t matter whose home you walk into, you know that they have a family cookbook and that it is well used.

This recipe comes right from there – as well as the Chicken Cream Cheese Pockets.

Recently my grandmother even made it during one of our visits as she told me it was her go-to enchilada recipe as well.

So as you read over the ingredients you’ll notice that these Creamy Chicken Enchiladas are not your typical enchiladas.

There is zero enchilada sauce used in the recipe.

Personally I don’t really care for traditional enchiladas. – probably because I don’t like enchilada sauce.

However this alternative is simple (UBER simple) to make and they really do taste amazing.

So if you are looking for a simple non-traditional enchilada recipe, this is it.



Creamy Chicken Enchiladas



Yield: 6 servings

Creamy Chicken Enchiladas

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 pint sour cream
  • 1 (10.5 ounce) 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 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 9x13 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.


Recipe from Brenda Williams in the Laura’s Legacy Cookbook


86 thoughts on “Creamy Chicken Enchiladas

  1. Those looks great. I used to make a recipe with velveeta, cream cheese and salsa. It tasted great but the enchilada filling was an unfortunate pink color hahaha.

    • Oh Pam! You just made my day! So glad to hear you loved it as much as we do! It’s a keeper for sure!! Thanks for the feedback, you sure know how to make my day!

      • I’ve made this several times and most recently as a Meal Train meal. I added some ground cumin to the sour cream and soup mixture. I also added black beans and corn inside the tortilla and I sprayed the dish with non-stick spray to prevent sticking rather than put some of the mixture on the bottom of the pan. Great recipe. Quick and easy. I also love to cook, so I marinated chicken breasts overnight in a mixture of white wine, olive oil, fresh crushed garlic, onions, fresh Thyme and lemons. I roast the chicken breast in the oven the following day. This gives the chicken tons of flavor- more than any rotisserie chicken from the grocery store. I’m always looking for ways to amp up the flavor.

    • Avonne I’m so glad to hear that your family has fallen in love with this recipe too!! I hope you’ll give a few of our other recipes a try as we seem to enjoy some of the same flavors! Thank you so much for leaving a comment and making my day!

  2. We’ve (my Mum) made this recipe for at least 40 years (my lifetime) — very old recipe, and actually is quite traditional in Southwest cooking circles as a green chilli chicken enchilada vs the red sauce chicken or beef ones. Sometimes we put Philadelphia in ours too, as it makes them a bit more luxurious. And you can add chopped up medium heat chilles to give it some kick. 🙂

    • I love your suggestions! I’ve never thought about adding a little cream cheese but will have to try that next time! YUM! Thank you so much for leaving a comment and your suggestions! I hope you’ll try a few of our other recipes too!

      • Hi! Though I’ve not tried it this way, I would think you could do either way. Either 1/2 pint of sour cream (1 cup) and 1 (8 ounce) block of cream cheese mixed together or 2 blocks of cream cheese (16 ounces) and no sour cream. Though I think I’d prefer the mixed version. Either way, if you do make it with cream cheese let us know how it turns out! I’d love to hear your thoughts!

      • Sorry just spotted this! It didn’t notify me. Yes, half of cream cheese and half of sour cream. 🙂 Another option to bulk it out is to add a can of condensed cream of mushroom soup. Play with it until you find a flavour you love!

  3. If done as a freezer meal, do your friends that have done it prep everything and then freeze it? Or do they pre-bake it and then freeze it?


    • Hi Lindsey! Great question! My friends made the entire recipe as directed in a disposable pan. Then once the pan was cooled after baking, they put a lid one it and sealed it again with foil, wrapping tightly around the edges. Then froze it. It should keep up to 3 months this way. When it’s time to reheat, pop them into the oven at 350*F and bake for 45 minutes or until cooked through. Let me know how they turn out!

    • Prep and freeze. Baking it first means it’ll be cooked for a second time by the time you thaw it out (3rd cooking for the chicken too). So it’s best to just prep, wrap and freeze. I thawed a casserole of this the other week and then it went straight into the oven as a first bake. Delicious. 🙂

  4. I changed this just a bit. I added a can of drained and rinsed black beans, four green onions, and about a tablespoon of jalapeño minsed. For ease, I mixed everything together. I put tortillas on the bottom of the pan, half of the chicken mixture and half the cheese. Repeated the layers and sprinkled with black olives. I served it with salsa and tortilla chips. This became “company worthy” and very little extra work!

    • HI Cheri! Great suggestions! I’m so glad that you enjoyed this and your adaptations sound delicious! Thank you so much for sharing your tips and ideas with everyone!

    • Hi Corissa! You can prepare the chicken in any method. I’ve used boiled chicken (boiled in chicken broth) and grilled chicken as well as rotisserie chicken. What ever you preferred method and flavor of chicken is, that is how you could prepare your chicken. Hope that helps!

    • Allecia – great question. I use the 10.5 ounce (small) can. I’ll add that to the recipe to ensure everyone knows! Thanks so much for asking! I hope you enjoy it as much as we did!

  5. I made this for dinner last night and it was good but I felt like I needed a little more spice. Next time I plan to season the chicken- maybe with some fajita seasoning. Other than that it was yummy! Thanks for the recipe!

    • Sarah I like the way you think. We tend to keep it a bit bland for my kids but I love the idea of a little fajita seasoning! YUM! Great suggestion! Thank you so much for your review and making my day!

  6. I’ve made these three times in the last month! So good. It’s rare I can successfully make a meal that everyone likes. This fits the bill. I did freeze it just fine as well. I merely assembled everything, did not bake it (as everything is essentially cooked already). Tonight I took it out, threw it in a preheated 350 oven for 45 min. Then I turned on the broiler to bubble up all the cheese to a perfectly gooey crust. Delicious.

    • Thank you so much for your review Elizabeth! I’m so glad to hear that you love this recipe and have made it so much AND have had success with freezing it! Thank you for your suggestions! You’ve made my day!

    • Lisa! Thank you so much for your comment! I am beyond thrilled your entire family loved it! I come from a family of 7 and know how tough it is to find a recipe everyone will love. Growing up it was always Shepherds Pie. We could all agree on that! It’s still one of my favorite meals to this day! Thank you for making my day with this amazing comment!

  7. This recipe was so delicious! I recently made it again and added a little bit of red enchilada sauce to the top between the soup and cheese layer. So, so good!

    • Hi Hannah! Yes! Canned shredded chicken, boiled chicken, grilled chicken, or rotisserie chicken all work great with this recipe! Thank you so much for asking! I hope you love it as much as we do!

  8. Guess what’s for dinner tonight! All ready to slide in the oven. Timing it so sides are all ready at the same time. Refried beans and Mexican rice. I know it’s going to be delicious!

  9. I looked on Pinterest for a recipe like I’d made 25 years ago, and this one popped up. It’s almost identical to the recipe I’d found in an old Better Homes & Gardens magazine. The only difference is that inside the tortillas, into the chicken mixture, I added softened cream cheese & chopped pecans. I’m pinning your recipe!

    • Hi Susan! This definitely did not come from a Better Homes & Garden’s magazine. LOL. It is such an easy recipe I imagine there is a version of it in just about every cookbook or magazine! Chopped pecans is something I never would have thought to add but it sounds delicious! Thank you for the suggestion!

  10. Not such a family secret! I’ve been making this for years! Well a similar version! I add black olives, mozzarella cheese to the top, and green enchilada sauce! I made it for my husband, while we were dating!

    • Tracey, love the addition of your ingredients! Sounds tasty! I suspect most families have a similar recipe as it’s been around forever. 🙂 This version is my families!

  11. These enchiladas were absolutely SCRUMPTIOUS!! I was reading some of the comments and I tried the half cream cheese half sour cream. Also since I couldn’t find the green chili’s I used half a can of regular Rotel. One last change was corn tortillas instead of flour. I managed to got about 12 in the pan. I am so very thankful you shared this recipe and I can’t wait to try more recipes! I will def make these enchiladas again.

    • Melissa you made my day! I LOVE positive feedback! Helps keep me motivated to bring my readers awesome recipes! I hope you do try a few other recipes! Thank you so much!

  12. I made this for the first time recently and it has made it into my cookbook! Just made it again tonight and it’s just phenomenal! Is there a nutritional value chart for this anywhere?

    • Hi Pearl! I am so glad you loved this recipe! It makes a great freezer meal too for busy days! Unfortunately I do not have nutritional information for the recipe. However if you search google, I’m sure you’ll find a few helpful tools!

  13. These look so good! However, my gas oven is broken right now and the only oven I have is a convection/toaster/rotisserie countertop gadget. Do you think this recipe would cook properly in it (as in not burn to a crisp)? I really would like to try this recipe.

    • Hi Kathy! YES! As long as your pan will fit in your toaster oven, it should work fine. My husband uses ours all the time to cook and reheat items and we’ve never had an issue. Just set your counter oven to the right temperature and bake according to directions! Though I will say I can’t guarantee results as I have never tried this recipe in your counter oven. But give it a try!

  14. Made this just last nite make it easier by cutting tortillas into pieces mix soup mixture and chicken then layer soup mix tortillas and cheese the best

  15. We add a white sauce seasoned with some ground red pepper over the prepared enchiladas and then cover with cheese.

  16. I just made this and I had a hard time having enough of the mixture to put in the pan prior, in the wraps themselves, and on top…I think next time I will use smaller wraps or maybe double up the cans of soup. We call this recipe Chicken Alcupolco in Kentucky.

  17. I love these I have made them multiple times now I put the chicken in the crock pot with the sour cream, cream of cicken, and chili’s and when it’s cooked I then make the enchiladas ib the oven sooo easy and delish!

  18. I’m definitely going to try this version, I tend to use the enchilada saouce but sometimes I find that bitter! I might add a bit of taco sauce into the filling, and typically I have added Rotel and a small can of chilies to the mix, telling myself the tomatoes add a bit of health to it. Lol. Stay tuned!

  19. Wicwas so excited to try this and am embarrassed to say mine flopped. I actually cooked it for 30 minutes and my flour tortillas were tough like rubber! What did I do wrong?

    • Did you put the sauce on the outside? Or use a unique tortilla like GF? The sauce on the outside should keep the tortilla moist and non-rubbery unless you used a specialty tortilla of which I can’t comment on as I’ve not tried them.

  20. I plan on making these tomorrow night for dinner,with the tortillas were they the regular size or burrito size ?
    Thank you…

    • These are regular sized tortillas though any size will work. The only thing to be aware of is that whatever size you do pick, put an appropriate amount of filing in it. I hope you like this!

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