Creamy Chicken Green Chili Enchiladas
Prep time
Cook time
Total time
You can use canned soup or mix up a quick batch of your own cream of chicken soup for the base of this recipe. If you do homemade just make sure you keep it pretty condensed and thick.
Serves: 6-8
  • 2 small cans cream of chicken soup
  • 1 16 oz sour cream
  • 3-4 green onions, sliced thinly with white parts included
  • 1 4 ounce can green chilies
  • 3 cups cooked chicken breasts, cubed or shredded
  • 2 cups shredded mild cheddar or colby jack cheese
  • 10 flour tortillas
  1. In a medium sized mixing bowl combine, soup, sour cream, green onions and green chilies. Mix until well combined.
  2. Remove half of that mixture and put it in a separate bowl and add the chicken to it.
  3. Spread half of the remaining mixture, the one without chicken in it, on the bottom of a 9x13 pan. Reserve the rest for later.
  4. Put a large scoop of the chicken mixture in each m tortilla and roll them up and place them close together in the 9x13 pan. (I have to squeeze mine together a little bit to get them all in.)
  5. Spread the reserved sauce over the rolled up enchiladas.
  6. Cover with foil and bake at 350 degrees for 40-60 minutes or until edges are bubbling.
  7. Remove foil and sprinkle with cheese. Return to oven until cheese is melted.
  8. Garnish with cilantro or green onion if desired.
Recipe by Real Life Dinner at