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Creamy Chicken Enchiladas

These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken enchilada recipe, easy enchilada recipe, mexican enchiladas
Servings: 6
Calories: 429kcal
Author: Cheryl Malik


  • 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


  • 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.


Calories: 429kcal | Carbohydrates: 27g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 891mg | Potassium: 438mg | Fiber: 3g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 9mg | Calcium: 380mg | Iron: 2mg