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Creamy White Chicken Enchiladas

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Today I’m sharing one of our family’s favorite recipes… Creamy White Chicken Enchiladas!  These are great if you have some spicy wimps in your family… like me!   I whip up a batch of this chicken enchilada recipe with cream of chicken soup and those who love spicy food can add enchilada sauce or hot sauce on top and those who prefer it more mild, leave it off.

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Delicious chicken enchiladas with a creamy white sauce

Ingredients for Creamy White Chicken Enchiladas

  • cooked, shredded chicken (see below for how I make mine)
  • cream of chicken soup
  • milk
  • sour cream (you could replace it with plain Greek yogurt)
  • cheese (I use the Mexican cheese blend, but you could use cheddar cheese, Monterey jack cheese)
  • salt and pepper
  • tortillas

How to make shredded chicken for Creamy Chicken Enchiladas

My favorite way to prep chicken to shred is boiling chicken breasts. I place the chicken breasts in a pot and fill it with water until it covers the chicken. I will season the water with garlic salt, cumin, and a little pepper. Put heat to medium. Set your timer to 30 minutes. Once the water starts to boil, turn the temp down to medium-low. After 30 minutes, turn off the heat and put the chicken in your stand mixer bowl. Let the chicken cool for 20 minutes. Attach the paddle to the mixer and mix the chicken on low until you get the shredded look you desire.

Directions for Chicken Enchiladas Recipe

These are great to make with chicken that you’ve boiled up or even leftover chicken. A rotisserie chicken works great too! I start by putting the shredded chicken in a large bowl. In a glass measuring cup, add the milk and the cream of chicken soup. Stir to combine.

Add half of the cream of chicken soup mixture to the chicken. Then add the sour cream and 3/4 of the shredded cheese to the chicken. Stir together. Add salt and pepper to your flavor preference. If you wanted a spicier enchilada you could add a can of drained green chiles to this mixture.

Creamy white enchilada filling on the tortilla

Use a spoon to scoop the mixture onto the center of each tortilla. I use about 3 tablespoons per large tortilla. Roll up the filled tortillas and place seam-side down into a non-stick sprayed baking dish. Repeat until the chicken mixture is finished.

Pour the remaining cream of chicken soup mixture on top of the rolled tortillas. Finish by sprinkling the remaining cheese on top.

Bake in the oven covered with foil for part of the time, then remove the foil for the remaining time. You can finish the baked enchiladas if you like with some fresh cilantro. Enjoy with some Mexican rice and black beans. You can find my cilantro lime rice recipe below.

Leftovers can be stored in the refrigerator for up to 5 days. I like to reheat 2 enchiladas in the microwave for one minute at 50% power.

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5 from 1 vote

Creamy White Chicken Enchiladas

A great enchilada recipe that will be loved by those who don’t love spicy food, but you can easily add some heat.
Print Recipe
Prep Time:15 minutes
Total Time:35 minutes

Ingredients

  • 3 large cooked chicken breasts I usually boil mine for about 20 minutes or until they shred easily
  • 1 can of cream of chicken soup
  • 1/2 cup milk
  • 1 cup sour cream
  • 2 cups shredded Mexican cheese
  • salt and pepper to taste
  • either 8 large or 12 small flour tortillas

Instructions

  • Shred your cooked chicken and place in a large bowl.
  • In a large measuring cup mix together the can of cream of chicken soup and milk.
  • Pour 1/2 of the cream of chicken soup and milk mixture into the shredded chicken.
  • Add the sour cream, 1 1/2 cups of the Mexican cheese and salt and pepper to taste to the shredded chicken. Mix to combine.
  • Scoop the mixture (about 2-3 tbsp) onto the center of a flour tortilla and roll.
  • Place rolled tortillas in a 9×13 greased baking pan. Pour the remainder of the cream of chicken soup / milk mixture on top of the rolled tortillas.
  • Sprinkle the remaining Mexican cheese on top of the rolled tortillas.
  • Bake at 350 for 20 minutes covered with foil. Then remove foil and bake for 10 additional minutes.
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken
Layers of White Enchiladas loaded with mexican cheese

I hope your family enjoys these Creamy White Chicken Enchiladas too!

Creamy White Chicken Enchiladas - perfect for those who don't love spicy

Here’s some other great recipes you should try…

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Cheese Filled Burgers

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Mexican Bacon Cheeseburger Dip

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Pizza Fries

Thanks for stopping by….

17 Comments

  1. 5 stars
    Hello from a dairy free home ( we are very sad about this)
    I adapted this delicious recipe:
    I use 1cup Unsweetened Califaalmond milk (the best quality almond milk my family thinks🤓)
    No sour cream😢-I add 1/4 cup mayo- the recipe needs the fat 🤓
    I added 1/2 c petite corn frozen
    The rest of the ingredients are the same.

  2. well I added all of it to the middle and forgot to add sauce to the top lol… It turned out fine!! Added co,e salsa and sour cream to the top to serve

  3. Came out great! Thanks thought it would come out soggy but was not at all. Did this as a last minute meal. I had everything and just made it. Quick and easy meal.

  4. How is it I got the 8 steps of how you make creamy white chicken enchiladas but today I can’t get any information on it to come up

  5. I like the addition of rotel with the chicken! Do you put yours on top like a beef enchilada? so that the tortillas don’t get crunchy? I guess they may get soggy with the juice that is in the rotel.

    1. I’m guessing EVERYTHING in this recipe makes it an enchilada as well as Mexican themed! To be a little more specific how about the sour cream, the cheese and especially the tortillas……and a lot of Mexican dishes have chicken in them…….LOL!

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