Creamy Chicken Enchiladas
Posted: 10/07/25
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These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner. Made with sour cream, salsa, green chiles, a chipotle pepper, chicken, corn, and cheese, the whole family will love these enchiladas!
Why You’ll Love This Recipe
- These Creamy Chicken Enchiladas are quick and easy to make so perfect for a weeknight meal! The chicken is so creamy and full of flavor!
- The enchilada sauce is made from scratch with no added sugar!
- You can use grain free tortillas for a gluten free dinner.
- These simple chicken enchiladas are great by themselves, but you can make them a more rounded meal by serving a Guacamole Salad, some Cucumber Salsa or Roasted Chili Corn Salsa alongside. Or, you could make it a party by adding a couple of margaritas!
Chef’s Tips
- Check your taco seasoning to see if it already contains salt, and adjust how much you add accordingly. The best way to control salt levels is to make your own taco seasoning!
- You can use store bought rotisserie chicken for speed and convenience, and either frozen or canned corn – whichever is easier!
- If you wish to reduce fat and calorie content in these easy chicken enchiladas, you can use low fat sour cream and cheese.
Frequently Asked Questions
Can you make these enchiladas ahead of time?
You can prep the enchiladas and keep them covered in the fridge for a few hours before you are ready to bake them. Cooked enchiladas will keep covered in the fridge for around 3 days and can be reheated once in the oven or microwave.
What are the best tortillas to use for enchiladas?
Traditionally, corn tortillas are used for this Mexican dinner, but I prefer flour as they are much easier to roll. You can use your favorite tortilla wraps in this recipe; whole wheat, low carb, coconut flour or paleo cassava.
More Easy Weeknight Chicken Recipes
- Creamy Keto White Chicken Chili
- Easy Keto Chicken and Dumplings
- Healthy Tostadas with Shredded Chicken
- Creamy Chicken and Orzo Bake
- Easy Loaded Buffalo Chicken Flatbread
- Easy Instant Pot Chicken Paprikash
- 20-Minute Spicy Chicken Ramen
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Creamy Chicken Enchiladas
These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner.
Ingredients
- 2 cups shredded cooked chicken can use a store-bought rotisserie chicken
- 1 cup corn frozen or canned
- 6-8 flour tortillas taco size; you can use all different types but we prefer flour or flour-like (cassava flour, coconut flour, whole wheat, low carb etc)
- 2 cups shredded Monterey Jack cheese or mozzarella
- 1 cup salsa
- 1 chipotle pepper
- 1 cup sour cream or yogurt
- 1 tbsp taco seasoning
- 4 ounces canned diced green chiles
Equipment
- 9 x 13 baking dish
Instructions
- Preheat oven to 350F degrees.
- Spray a 9 x 13 baking dish with nonstick cooking spray.
- In blender, blend together salsa, chipotle, sour cream, some salt (be aware of it, if it’s in taco seasoning), taco seasoning, and blend until smooth.
- Stir in the green chilies after blended.
- Take 1 1/2 cups and set aside. Pour remaining sauce over the shredded chicken and corn and stir. Stir in 1 cup of cheese.
- Roll the mixture into the tortillas – about 1/3-1/2 cup per tortilla, and place the tortillas in the baking dish. Pour over the rest of the sauce and sprinkle with remaining cheese
- Bake for about 20-25 minutes until bubbly and cheese is melted.
Notes
- Check your taco seasoning to see if it already contains salt, and adjust how much you add accordingly. The best way to control salt levels is to make your own taco seasoning!
- You can use store bought rotisserie chicken for speed and convenience, and either frozen or canned corn – whichever is easier!
- If you wish to reduce fat and calorie content in these easy chicken enchiladas, you can use low fat sour cream and cheese.
Nutrition Information
Calories: 429kcal | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Total Carbs: 27g | Fiber: 3g | Sugar: 6g | Net Carbs: 24g | Vitamin C: 9mg | Cholesterol: 88mg | Sodium: 891mg | Potassium: 438mg | Calcium: 380mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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