It’s my friend Ashlee’s Birthday this week, and she requested that I post her favorite recipe she remembers me making in college–Creamy Chicken Green Chili Enchiladas. If you like creamy enchiladas, also try Creamy Cilantro Verde Enchiladas.
It all started a few months ago when Ashlee sent me a message about my mom’s world-famous enchiladas. I was like…what are you talking about? My mom doesn’t make enchiladas. She was like…you know, the ones you used to make at college.
Who loves Mexican Food?
- Salsa Chicken Enchiladas
- Honey Lime Chicken Enchiladas
- Tex-Mex Enchilada Stack
- Easy Baked Chicken Taquitos
- Sheet Pan Smothered Burrito
- Tips for Making a Perfect Cheese Quesadilla
Silly, Ashlee, that recipe wasn’t my mom’s. It was a recipe I got from a teacher at my high school. HA!
But, hey, if it makes you happy to believe that they are my mom’s world-famous enchiladas, that is cool, too. Either way, they’re really yummy and super easy to throw together.
So here you go, Ash. Happy Birthday, Friend!
how to make creamy chicken green chili enchiladas
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies. Mix until well combined.
- Put half of the mixture in a separate bowl and add the chicken to it.
- Spread half of the remaining mixture, the one without chicken in it, on the bottom of a 9×13 pan. Reserve the rest for later.
- Put a large scoop of the chicken mixture in each tortilla. Roll tortillas up and place them close together in the 9×13 pan. (I have to squeeze mine together a little bit to get them all in.)
- Spread the reserved sauce over the rolled-up enchiladas.
- Cover with foil and bake at 350 degrees for 40-60 minutes or until edges are bubbling.
- Remove foil and sprinkle with cheese. Return to oven until cheese is melted.
- Garnish with cilantro or green onion, if desired.
- Enjoy!
Best Tips for making Creamy Chicken Green Chili Enchiladas
- You can use canned cream of chicken soup or mix up a quick batch of your own for the base of this recipe. If you make homemade cream of chicken soup, just make sure you keep it pretty condensed and thick.
- Closely place the rolled-up enchiladas together in the 9×13 pan. I have to squeeze them together to get all 10 to fit in the pan.
Serve with
- 2 10.5 oz cans cream of chicken soup
- 1 16 oz sour cream
- 3-4 green onions, sliced thinly with white parts included
- 1 4 oz can diced green chilies
- 3 cups cooked chicken breasts, cubed or shredded
- 2 cups shredded mild cheddar or Colby jack cheese
- 10 flour tortillas
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies. Mix until well combined.
- Put half of the mixture in a separate bowl and add the chicken to it.
- Spread half of the remaining mixture, the one without chicken in it, on the bottom of a 9x13 pan. Reserve the rest for later.
- Put a large scoop of the chicken mixture in each tortilla. Roll tortillas up and place them close together in the 9x13 pan. (I have to squeeze mine together a little bit to get them all in.)
- Spread the reserved sauce over the rolled-up enchiladas.
- Cover with foil and bake at 350 degrees for 40-60 minutes or until edges are bubbling.
- Remove foil and sprinkle with cheese. Return to oven until cheese is melted.
- Garnish with cilantro or green onion, if desired.
Hi there we love Mexican food I am so happy there is a lot of recipes for Mexican food I want to thank you for all these yummy recipes I’m going to try probably most of them. June