Eat till it hurts, meal prep, recipes

Creamy Chicken Enchiladas

  • I had no idea when I shared a little video the other night on Instagram of me pouring the creamy goodness on top of the enchiladas that so many of you didn’t know what creamy enchiladas were….. WHAT?!
  • We’re just gonna dive right in, friends.


    • 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
    • 10 flour tortillas (taco size)
    • 2 cups shredded Monterey Jack cheese (or mozzarella)
    • 1 can cream of chicken soup*
    • 1/2 block of cream cheese, softened
    • 1 cup sour cream
    • salt & pepper
    • Salsa


    • Preheat oven to 350F degrees.
    • Spray 9 x 13 baking dish with nonstick cooking spray.
    • Cook your chicken and get it shredded. Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper, cream cheese and 1/2 cup salsa.
    • Place chicken mixture in each of the flour tortillas.
    • Roll them all up and place them in the baking dish.
    • In a bowl mix together sour cream, cream of chicken soup (see recipe at bottom for homemade version) and pour over top of enchiladas.
    • Top with remaining shredded cheese.
    • Bake for about 20-25 minutes.
    • If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

    OPTIONAL- mix some green chilies in with the sauce and pour over enchiladas.

    Serve with retried beans and Spanish rice for the perfect take on “taco Tuesday”


    ** Cream of Something Soup

    • 4 c. powdered milk
    • 1 1/2 c. cornstarch
    • 1/2 c. instant chicken bouillon granules *
    • 4 tsp. dried onion flakes
    • 2 tsp basil – crushed dried
    • 1 tsp. pepper

    Measure all ingredients and pour them into a container with an airtight seal.

    To Use The Mix:

    Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.

    4 thoughts on “Creamy Chicken Enchiladas”

        1. Loved the recipe! The only recommendation is to add salsa to the ingredient list. Luckily I always have some on hand, but I would have used a more fresher version had I known. Thanks for sharing, I am excited for more!


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