Creamy Cheese Chicken Enchiladas
Creamy Cheese Chicken Enchiladas feature tender chicken, melted cheese, and a flavorful sauce wrapped in tortillas, baked to bubbly perfection—perfect for satisfying family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a saucepan, mix cream of chicken soup, cooked and cubed chicken, diced onion, sour cream, drained Ro-Tel tomatoes, flour, and butter.
- Heat over medium heat for a few minutes until well mixed and bubbly.
- Spoon 2 to 3 large spoonfuls of sauce into each flour tortilla and add a little cheese.
- Roll up the tortillas and place them in a greased casserole dish.
- Bake for approximately 25 minutes or until bubbly.
Tips & Substitutions
For a creamier texture, consider using a blend of cream cheese and sour cream instead of all sour cream. If you prefer a spicier kick, add jalapeños or use spicy Ro-Tel. You can substitute the Colby Jack cheese with Monterey Jack or a Mexican blend for a different flavor profile. If you're short on time, rotisserie chicken works great for this recipe.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with the Fajita Chicken Fingers for a fun family dinner. Top with fresh cilantro, avocado slices, or additional cheese before serving for an extra touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, cover with foil, and heat for about 15-20 minutes until warmed through. You can also microwave individual portions for about 2-3 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Cheese Chicken Enchiladas contains roughly 772 calories, with 19g protein, 102g carbohydrates, and 32g fat. It is an excellent source of protein (38% of the Daily Value) and iron (34% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1239mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just keep the casserole covered to prevent drying out. Adjust the baking time if baking from cold, as they may need a few extra minutes.
What can I use instead of cream of chicken soup?
If you prefer a homemade option, you can use a mixture of chicken broth, milk, and a flour roux to create a creamy base. Alternatively, cream of mushroom or cream of celery soup can also work well in this recipe.
Can I freeze the enchiladas?
Yes, these enchiladas freeze well! Assemble them without baking, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to eat, bake them from frozen at 350°F for about 45 minutes, or until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).