This creamy chicken enchiladas recipe is so delicious. The enchiladas are rich and velvety and oh so flavorful. Bland food is not allowed in our house. Some of the ingredients include green chiles, green enchilada sauce and seasonings and of course lots of yummy melted cheese. Give me anything with lots of velvety melted cheese and I am down.

What I love about this recipe is that the filling doubles as a Queso Dip.  Just make the filling without the chicken and serve with chips.  If you are a vegetarian, you can just omit the chicken in the enchiladas too and there will be no comprise in flavor.

These creamy chicken enchiladas taste amazing with my guacamole recipe.  The creamy enchiladas and bold flavored guacamole are perfection together.

For this recipe, I decided not to use a cheese sauce from scratch.  It tastes great with help from the store. And you can use cooked chicken you make yourself, or rotisserie chicken.  Truth be told, I use rotisserie chicken which tastes just as good.  A win for a fast weeknight dish your family will love!

I use two different cheeses in this recipe, cheddar cheese for the filling and a mix of Monterey jack and cheddar cheese for the top of the enchiladas.  Or you could even use Monterey jack alone and that would be nice for kids who like more mild flavor.  The lighter color of cheese looks more appetizing as well.

Some brands I use:  McCormick® taco seasoning, Lawrys® garlic salt, La Victoria® green enchiladas and green chiles, McIlhenny Co Tabasco® green pepper sauce


About 10


1.5 cups cooked chicken

2 10.5-ounce cans cream of chicken soup

1 7-ounce can diced green chiles

2 10-ounce cans green enchilada sauce

1 cup full fat sour cream

1 tablespoon taco seasoning

1.5 teaspoons garlic salt

1 teaspoon ground cumin

2 teaspoons onion powder

2 cups shredded cheddar cheese

1 8-ounce package shredded cheddar and Monterey jack cheese

About 15-30 drops green pepper Tobasco sauce optional,

1 bunch cilantro chopped, optional

1 package of soft taco flour tortillas





In a medium saucepan, add the cream of chicken soup, and sour cream.  Heat the mixture on medium-low, stirring occasionally.  Add the green chiles, green enchiladas sauce and seasonings. And stir to combine.  Increase heat to medium and add the chicken. Cook on medium heat, stirring frequently for about 3- 4 minutes or until warmed through.  Then add the cheese and combine. While still on medium heat, stir frequently until cheese is fully melted and combined.  If the mixture starts to bubble turn the heat down slightly.  Once the cheese is melted turn the heat off and add the green pepper tobasco sauce if using.

Preheat the oven to 400 degrees, and fill each tortilla with a desired amount of filling. Roll them and place them on a greased sheet pan or greased 9x13 casserole dish.  Pour about ¼cup of green enchilada sauce on each enchilada. Then add desired amount of shredded cheddar and Monterey cheese on top of all the enchiladas.  

Bake at 400 degrees for 10 minutes or until the cheese is melted. Serve immediately.

Follow My Journey