Creamy Chicken Enchiladas Recipe with Melted Cheese and Sauce

Enchiladas have been a family favorite for as long as we can remember. While we often make our classic green and red cheese enchiladas, we also enjoy trying new variations. A friend combined the best elements of both styles to create an indulgently creamy version using sour cream, cream of chicken soup, and cream cheese—and it quickly became a new household staple.

These creamy chicken enchiladas come together in minutes using simple pantry ingredients. They’re rich, comforting, and surprisingly easy to prepare. Because they freeze well, they also make a convenient freezer meal for busy nights.

Serve them alongside creamy refried beans and cilantro-lime or Spanish rice for a complete and satisfying dinner.

Why you’ll love these enchiladas:

Ultra creamy. The combination of sour cream, cream cheese, and cream of chicken soup creates a silky, rich filling.
Quick and easy. Prep takes about 10 minutes, and the casserole stores and freezes well.
Simple ingredients. These enchiladas use common pantry items, making them a reliable last-minute dinner option.

Ingredients for creamy chicken enchiladas on a kitchen counter.

Creamy Chicken Enchiladas Ingredients

Soft taco flour tortillas (12) – Tender and flexible for rolling; store-bought or homemade both work well.
Chicken breasts, cooked and shredded (2) – Use shredded chicken from a quick poach, slow cooker, or a rotisserie bird.
Cream of chicken soup (2 cans, 10.5 oz each) – Forms the base of the sauce and keeps the filling moist.
Diced green chiles, drained (2 4-oz cans) – Adds mild heat and bright chili flavor.
Sour cream (1 pint) – Contributes tang and creaminess; plain Greek yogurt can be substituted.
Cream cheese, softened (4 oz) – Gives body and a smooth, silky texture to the filling.
Colby Jack cheese, grated (4 cups) – Melts into a creamy, stretchy topping. Cheddar, Monterey Jack, or Pepper Jack are acceptable alternatives.
Salt and black pepper – Adjust to taste to balance the flavors.

How to Make Creamy Chicken Enchiladas

FILLING. In a large bowl, combine the cream of chicken soup, drained diced green chiles, sour cream, and softened cream cheese. Mix until smooth, then season with salt and black pepper to taste.

Set aside about one-third of the green chile mixture in a small bowl for topping. Stir the shredded chicken into the remaining mixture until evenly coated.

Spreading the chicken mixture in the bottom of a baking dish.

ASSEMBLE. Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray and spread a small amount of the chicken mixture across the bottom.

Filling tortillas with chicken and cheese.

Place a generous spoonful of the chicken mixture down the center of each tortilla, add about 1/4 cup grated cheese, roll, and arrange seam-side down in the prepared pan. You should be able to fit two rows of six across a 9×13 dish. When the pan is full, pour the reserved green chile mixture evenly over the top and sprinkle with the remaining cheese.

A baking dish of creamy chicken enchiladas topped with shredded cheese.

BAKE. Cover with foil and bake at 350°F for 45 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and lightly browned. Let rest for a few minutes, then top with diced avocado and fresh cilantro if desired before serving.

Two creamy chicken enchiladas on a white plate.

Kristyn’s Recipe Tips

Flour tortillas work best for this recipe, but corn tortillas can be used if preferred.
For more heat, use spicy diced green chiles or add chopped jalapeños to the filling.
Glass casserole dishes provide even baking; if using a metal pan, watch the cooking time as it may brown faster.
To prevent soggy enchiladas, drain the chiles well and remove the foil during the final bake time so excess moisture can evaporate.

Casserole dish with creamy chicken enchiladas topped with diced avocado.

4.99 from 152 votes

Creamy Chicken Enchiladas Recipe

By: Kristyn Merkley

Extra creamy chicken enchiladas prep in 10 minutes with simple ingredients for a freezer-friendly, easy weeknight favorite!

Servings: 12

Prep: 10 mins

Cook: 1 hr

Total: 1 hr 10 mins

Ingredients

12 soft taco flour tortillas
2 chicken breasts cooked and shredded
2 (10.5-ounce) cans cream of chicken soup
2 (4-ounce) cans diced green chilis drained
1 pint sour cream
4 ounces cream cheese softened
4 cups Colby Jack cheese grated
salt and black pepper to taste

Instructions

In a large bowl, mix cream of chicken soup, drained diced green chiles, sour cream, and softened cream cheese until smooth. Season with salt and pepper.
Remove about one-third of the green chile mixture and set aside. Stir shredded chicken into the remaining mixture.
Spray a 9×13-inch baking dish and spread a little of the chicken mixture on the bottom. Place a spoonful of the chicken mixture in each tortilla, add about 1/4 cup cheese, roll, and place seam-side down in the pan. Arrange two rows of six across the dish.
Pour the reserved green chile mixture over the rolled enchiladas and sprinkle with the remaining cheese.
Cover with foil and bake at 350°F for 45 minutes. Remove the foil and bake an additional 15 minutes. Let rest slightly before serving.

Notes

Recipe Tips.

Flour tortillas are preferred for this casserole, but corn tortillas can be used.
Blending the diced green chiles yields a smoother, more evenly distributed flavor.
Glass baking dishes provide even heat; metal pans may brown faster so adjust timing as needed.
Drain the chiles and remove foil during the final bake to avoid soggy enchiladas.

Prep ahead. Assemble and roll the enchiladas, cover with plastic wrap, and refrigerate up to 24 hours. For longer storage, cover with foil and freeze for up to 3 months; thaw in the refrigerator before baking.

Storage. Keep leftovers airtight in the refrigerator for 2–3 days or freeze for 2–3 months. Reheat individual servings in the microwave or reheat larger portions in the oven.

Nutrition

Calories: 717kcal, Carbohydrates: 44g, Protein: 30g

Nutrition information is automatically calculated and should be used as an approximation.

Recipe FAQ

Can I prep these ahead of time?

Yes. Roll the enchiladas, cover with plastic wrap, and refrigerate up to 24 hours. For longer storage, cover with foil and freeze for up to 3 months; thaw in the fridge before baking.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for 2–3 months. Reheat single portions in the microwave or reheat larger portions in the oven until heated through.