Creamy Chicken Enchiladas
Comments(24)
I absolutely love these enchiladas. A family friend passed along this recipe when I was in high school, and it was love at first sight for me. I used to call this dish my favorite, but I don’t anymore. Now, that’s not because I like it any less… it’s just because I can’t pick a favorite anything. You ask me for a favorite dish, I’ll list several. Favorite movies? I’ll tell you at least ten names. Favorite band? I will be frozen with indecision.
But these enchiladas are in the top 10. I think.
They’re incredibly easy to make, but we make one deviation from the original recipe. The original calls for 1 cup of sour scream and 1 can of cream of chicken soup. The filling won’t be enough that way, but if you change that to 1 1/2 cups sour cream and 1 1/2 cans of cream of chicken soup, it’s perfect. The pictures and the recipe at the end reflect this change.
You’ll need: Tortillas, chicken, onion, cheese, garlic powder, salt, milk, margarine, cream of chicken soup and sour cream.
Start by dicing up your onion.
While you are doing that, you can get your margarine melting in a skillet.
Add the onion to the margarine in the pan.
Followed by the chicken you have cut into bite sized pieces. This is obviously not my entire pound of chicken… don’t be like me. Have all your chicken cut up before you get started.
Cook until the chicken is done, and then remove the chicken from the pan.
Add 1 1/2 cups of sour cream to the pan you cooked the chicken in.
Followed by 1 1/2 cans of cream of chicken soup. Obviously my soup was 2 different brands.
Add 1 teaspoon of garlic powder.
Followed by some salt. I don’t have a measurement here, so I just shook some in and called it good.
Stir until well combined.
Reserve one cup of your sour cream and soup mixture.
Then return the chicken to what’s left in the pan.
Stir to coat the chicken.
Then add 1 cup of cheese, and stir that in.
Spoon chicken mixture into the center of a tortilla.
Roll up the tortilla and place seam side down in a 9×13 pan. If you look closely, you can tell that I was struggling with the softness of these tortillas and kept ripping holes in them.
You’re supposed to be able to come up with 8 enchiladas, but I usually run out of filling after 7, unless I’ve been skimping.
Return the reserved mixture to the pan, and add a little milk, if necessary, to thin it out. Then pour it on top of the enchiladas in the pan.
Sprinkle cheese on top.
Bake at 350 for approximately 30 minutes. Mmmmm! Delicious! I’d tell you what to serve them with, but I’m lazy and generally serve them with NOTHING. And they’re still good 
Creamy Chicken Enchiladas
1 lb chicken
1 stick margarine
1 cup sour cream
shredded cheese
tortillas
onion
1 can cream of chicken soup
1 t. garlic powder
salt
milk
Sautee onion in margarine until onion is clear. Add chicken. Cook until done, approximately 10 minutes. Remove from pan. Add sour cream, chicken soup, garlic powder, and salt to same pan. Reserve 1 cup of mixture. Add chicken to sauce left in pan. Add 1 cup of cheese. Roll in tortillas and place in 9×13 pan. Put reserved mixture back in pan. Add enough milk to thin sauce. Pour over enchiladas. Put 1 cup of cheese on top. Bake at 350 for approximately 30 minutes.
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Mmmmm looks yummy! I’ll definitely have to try this out one of these days.
Thanks for sharing!
Wow, I like all the blow by blow images and the whole enchilada thing looks pretty good. I must have missed the part where you mention how many calories are in this. . .
I made this last night for my husband, and we both loved it. He asked if I could make it once a week. I was surprised how easy and affordable these were to make and they were so delicious.
This is definitely going on my grocery list to make this weekend. Yummy, yummy!!! Thanks for sharing.
This is one of my very favorite dishes and I have this recipe, it’s fantastic and delicious!
However, I also discovered another great thing about this recipe when my daughter, a diabetic visited.
We used light sour cream and also the low calorie version of The Cream of chicken soup and it was still a very yummy dish!
I just pop that in here in case any diabetics stop in and are afraid to try this dish due to the high calorie count.
Me, I take it full flavor, but, it really was good when we used the other alternatives too!
I also cook a pot of beans the day before we are going to have this for our dinner. I use the left over beans to make re-fried beans to accompany this as a side dish!!
Yummy…thanks for posting this…now I will remember to add it to my menu for next week when hubby gets home!:-)
These look awesome! I think they would be in my top ten favorite foods, too.
jenn, where is the mexican flavor ?
no mexican seasonings ? no cilantro ?
no jalapenos ? no green salsa ?
I’m so confused
That is my favorite recipe. YYYYYYUUUUUUUUUMMMMMMMMMMYYYYYYYYYYYYY
Everything on here is making me hungry
Yep. We just came from the resto yet upon readin this, oh, I want to eat again!
Hi!
I love this recipe. Your pictures make it simple to understand.
Where are you? The chicken looks yummy, but I’m looking for more – you always have such good posts.
Beautiful site!Love the pictures and great information-Thanks,Betty http://www.geothermalquestions.net
Yum!! Pity the hubby’s lactose intolerant – all that sour cream would wreak havoc on (in?) him
Otherwise I’d be raring to try this out!
yuummm. that looks so good! i love how you include step by step pictures! instead of just giving us a recipe. it makes me what to try it so much more! i will try that soon! thanks for a great site.
I make an enchilada recipe that’s very similar to this! I got it off the tortilla package. The only difference is that it calls for a tiny can of diced green chiles and a small can of sliced black olives to be added to the sour cream mixture. It’s AWESOME!!
That looks seriously yummy. And seriously fattening. YUM>
This looks absolutely yum-tastic. I wish I loved to cook as much as I love to eat.
Mhhmm! This is very helpful. Might try to make one one of these days. I love the step by step photos too. It makes following the procedures easier.
These enchiladas won me over just by the cheese alone.
I just thought I would let you know that these look great and I will be making them very soon!
I really like the pictures, I may have to include pictures on my site one day
Thanks for the recipe I do think I will try it out someday.
That looks great!
It’s look yummy. Thanks!