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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

"Tasty enchiladas are quick and easy to make, and so creamy."
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40 m servings 292 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F (175 degrees C).
  2. Heat oil in large skillet on medium heat. Add vegetables; cook and stir 4 to 5 minutes or until crisp-tender. Remove from heat. Add chicken, sour cream, and 1/2 cup each cheese and salsa; mix well.
  3. Spread remaining salsa onto bottom of 13x9-inch baking dish. Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam sides down, in prepared dish; top with remaining cheese. Cover.
  4. Bake 15 to 20 minutes or until heated through.


  • Special Extra:
  • Top with chopped jalapeno peppers, fresh cilantro, red onions, tomatoes and/or shredded lettuce just before serving.

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Read all reviews 12
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My mom and I used to make these and they are so wonderful! I have been digging through the web for days looking for this! Thank you for sharing

I just made these. I know they are not in any way authentic, but they were good! I had leftover Costco rotisserie chicken, so I used that. I did not have the cheese in the ingredient list, so I ...

Great recipe and easy to modify. Don't be afraid to use as a base recipe with ingredients you have on hand! I've made it a few times now, and it turns out great.

My husband gave this a five star and I only tweaked it just a bit. I too used cream cheese and Mexi-4 cheese blend, added roasted green chilis and cumin and used more onion. Those that grimace...

I don't eat flour tortillas so I used corn. It was good!!!

I just used this recipe as a guide. I added black beans and white rice one time and the next tried a brown rice and quinoa mix in them. Both ways were delicious. I also used a con queso chees...

My whole family loved it. This is going to sound stupid but the picture shows the encliladas in the pan with the seam up. I tried this and they all just opened up. Tried "cementing" them with...

I give this recipe a five star! its the closest I had to a fresh Mexican dinner all summer and my family and friends loves it! My last location changed their cook and staff so I had an horrible ...

I love these and so did my family! I added a couple tomatoes. They were good too.

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