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Creamy Chicken Enchiladas

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    10 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken
  • 20 flour tortillas (6 inches), room temperature
  • 2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
  • 2 cups sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chiles
  • 2 cups shredded cheddar cheese


  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
  • Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
  • Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Creamy Chicken Enchiladas Tips

Should enchiladas be covered while baking?

It depends on the recipe. These enchiladas are not covered, which helps crisp up the edges of the rolled enchiladas. Some recipes call for covering to ensure the enchiladas are completely heated through. It’s always best to follow the recipe instructions.

What is enchilada sauce?

Enchilada sauce typically consists of chili powder that has been cooked in broth with additional seasonings, garlic and tomato paste or sauce, then thickened with a bit of flour. If you want to make your own from scratch, try this enchilada sauce recipe.

What can you substitute for enchilada sauce?

Try making your own substitute for enchilada sauce! For every cup of enchilada sauce, combine 1 cup crushed tomatoes, 2 teaspoons chili powder, ½-1 teaspoon garlic powder, ½-1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin and a pinch or two of cayenne pepper. For a different color and flavor, you can also swap out the enchilada sauce with green tomatillo sauce, which mimics green enchilada sauce.

Should I use flour or corn tortillas for enchiladas?

Either flour or corn tortillas work for enchiladas! Corn tortillas are traditionally used when making enchiladas. When making enchiladas with corn tortillas, the tortillas are usually fried lightly before filling and rolling to keep them crispy. However, flour tortillas make assembly easy because they are softer and more flexible.
Nutrition Facts
2 enchiladas: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.


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Average Rating:
  • Shelley
    Feb 24, 2021

    Love this recipe! These are the best enchiladas ever. I’m coming back to make them for the 4 th time. My family loves them and they are so easy to make. Delicious!!!

  • Renee
    Feb 17, 2021

    Great recipe! I love the creamy sauce! So easy to make and really delicious! I used a low salt cream of chicken soup. I also added the diced green chilis in the tortillas too. Yum! Thinking of using some spicy green chilis too!

  • Sunshineladd
    Feb 13, 2021

    Horrible... the “sauce” had a texture of curdled cream... the sauce recipe made about double of what would actually be needed, I used half the sauce and it was too much... it’s bland and soggy even with corn tortillas... skip this one, definitely not worth the price of ingredients or time, disappointing at BEST

  • Katherine
    Feb 4, 2021

    Wonderful. I added some taco seasoning to the chicken.

  • C-Ro
    Dec 24, 2020

    I did not care for this. It was easy to make but tasted bland, even though I added some chili powder. Also made a ton of sauce, too much in my opinion.

  • Jessica
    Nov 18, 2020

    This was very good. My only issue was I felt like there was too much cumin in the chicken filling, and it gave it a slightly bitter taste. Next time, I will use half of the cumin, or maybe just a T of premade taco seasoning. Thanks for a great recipe!

  • Jen
    Oct 25, 2020

    My husband and I love this recipe! Sometimes I’ll just mix in taco seasoning for a short cut on spices and it’s still delicious!! I have a few Mexican friends who I work with that also love my “white girl enchiladas” as I call them!!! Making for dinner tonight!!!

  • Larry
    May 30, 2020

    I've made this recipe a dozen times. Left overs are portioned, vacuum seal bagged , and frozen for future meals. I do like the chicken shredded better than cubed. I also add a cup of shredded jack cheese to the cream cheese mix. I'm making it right now. Cannot wait for dinner.

  • Ryan
    May 30, 2020

    Halve the sauce recipe but keep the same amount of chili. Pretty bland too and I love cream cheese and sour cream.

  • Leeann
    May 26, 2020

    I LOVE this recipe. It's pretty easy too! I do use rotisserie chicken and just shred it with my hands (so much easier than cooking the chicken, cooling it, etc) and it's already seasoned for you too. I used sharp cheddar (two of my family members' don't like cheddar but in this recipe it adds the perfect flavor and there are NO complaints. With the recipe tips, I actually follow this to a T. I usually like to adjust something but my family and I love it as is. Most of my family don't like more than mild "spice", but they like it with mild or even regular chilies.... and two are children, a picky 9 year old and a 3 year old. I do half this usually and it perfectly feeds our 5 family members. Two men (FIL is one), myself, and the 2 kiddos. We clean the pan out but are stuffed too. Thanks for this WONDERFUL recipe! I'm making it again tonight.