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Creamy Chicken Enchiladas

Cheryl Malik
Cheryl Malik Posted: 08/20/19 Updated: 12/11/24
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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.

Two creamy chicken enchiladas on a plate with cilantro on top

Why You’ll Love This Recipe

  • They are quick and easy to make so perfect for a weeknight meal.
  • The enchilada sauce is made from scratch with no added sugar.
  • You can use grain free tortillas for a gluten free dinner.
  • The chicken is creamy and full of flavor!

How to Make It

  • 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.
Process shots of how to make the dish

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.

Top shot of creay chicken enchiladas in a white oven dish

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.

Chef’s Tips

  • Use a store bought rotisserie chicken for speed and convinience.
  • You can use frozen or canned corn in this recipe.
  • If you wish to reduce fat and calorie content, you can use low fat sour cream and cheese.
Close up of chicken enchiladas served on a white plate

Be sure to check out these other tasty chicken recipes!

  • Instant Pot Burito Chicken Bowls
  • Pecan Crusted Chicken
  • Chicken Cobb Salad

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!

 

For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Two creamy chicken enchiladas on a plate with cilantro on top

Creamy Chicken Enchiladas

Prep: 15 minutes minutes
Cook: 25 minutes minutes
Total: 40 minutes minutes
These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner.
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6

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
Get Recipe Ingredients

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.

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.

© Author: Cheryl Malik

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A white woman with long brunette hair stands in a light grey kitchen drinking a green smoothie and wearing a seafoam apron.

meet cheryl

Foodie turned food blogger, I've been developing and sharing my flavor-packed, approachable recipes for more than a decade now! In addition to blogging, I'm also a certified health coach, serial entrepreneur, and busy mom of 3. I believe food should be delicious, nutritious meals don't need to be complicated, anyone can cook, and fed is best no matter your age.

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