Sunday, January 27, 2013

Creamy Chicken Enchiladas

Who can resist the creamy, melty deliciousness of enchiladas?  I know I can't!  This are my all time favorite enchilada recipe.  I've been making them for years and everyone loves them.  Definitely a restaurant quality dish that you can make at home.  Serve with rice and beans or tortilla chips and you are set!

Creamy Chicken Enchiladas adapted from
1 can cream of chicken soup
1-1/4 cup sour cream
1/2 tsp chili powder
1 package of boneless skinless chicken (approximately 1-1/2 lbs)
1 TBS butter
1 4oz can diced green chile's, drained
2-3 TBS green onion, diced
1 small onion diced
2/3 cup water
1 package taco seasoning (or 2-3 homemade taco seasoning)
1/2 tsp garlic powder
1/2 tsp onion powder
1 TBS lime juice
1 package tortillas
3 cups shredded cheese
1 can enchilada sauce
2-3 TBS green onion, diced (for topping)
4 oz sliced black olives, drained

  1. Place chicken in a pot and cover with water.  Bring to a boil then reduce heat to low and simmer for 25 minutes or until chicken is no longer pink.  Shred chicken by placing two forks back to back and pulling meat apart or roughly chop  
  2. Set chicken aside and combine soup, sour cream, and chili powder in a small saucepan.  Bring to a simmer over low heat and stir frequently.
  3. While sauce is heating, heat butter in a skillet.  Add chopped onion and saute until translucent.  Add the chicken, chopped green chile's, green onion, water, and taco seasoning.  Simmer for 10 minutes.  Stir in lime juice, garlic powder, and onion powder; simmer for an additional 10 minutes (add more water if needed).
  4. Preheat oven to 350 degrees.  Stir approximately 1 cup of the soup mixture in with the chicken mixture.  Spread the remaining soup mixture in the bottom of a 9x13 baking dish.
  5. Fill each tortilla with chicken mixture and shredded cheese, fold, and place seam side down in the prepared pan.
  6. Once all the enchiladas are in the pan pour enchilada sauce evenly over the enchiladas.  Top with the remaining cheese.  Sprinkle with the green onions and black olives, then bake until cheese is melted and bubbling, approximately 25 minutes.
These are simply delicious!  The filling is so creamy and there is just the right amount of spice so the kids even enjoy them.  Definitely give this one a try!

Below is the nutritional value per serving.   This recipe yields approximately 10 servings.

Nutrition Facts
Serving Size 302 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 21%Vitamin C 26%
Calcium 52%Iron 82%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

Linked to:

 Ms. enPlace Tempt my Tummy Tuesdays Mandy‘s Recipe Box Nap-Time Creations mop it up mondays Make-Ahead Meals for Busy Moms The DIY Dreamer It's Overflowing The Stuff of Success Cheap Recipes and Money-Saving Tips 52 Mantels Miz Helen’s Country Cottage Mrs Happy Homemaker I Heart Nap Time Mixitup Addicted to Recipes Button, Page button Our Delightful Home Photobucket Gluten Free pantry What's cooking, love? Hubby Made Me Cast Party Wednesday BWS tips button Photobucket The Chicken Chick Accidently Wonderful Back for Seconds HungryLittleGirl The Mandatory Mooch Photo Friday Blog Hop


  1. Thank you for linking. Loving all that gooey cheese!

  2. thanks for linking with kids in the kitchen- pinned and shared!

  3. I totally should not be looking at the recipe right now... I'm starving and it looks so good :) Just saw your link over at Sassy Little Lady's link party and thought I'd stop by!

    I'd love for you to link up at my weekend link party @The Weekend re-Treat

    Hope to see you there!

    1. Haha...I know how that goes! Mexican is my weakness and these enchiladas are to die for :)

  4. I like black olives on mine too.. Definitely a creamy recipe. Thanks for sharing it on foodie friday.

    1. My son and I are the only ones who do, but the best part is we get all the extras from everyone else ;) Hope you are having a great weekend and thanks for stopping by :)

  5. Oh this looks so comforting! Thank you for sharing this at Wednesday Extravaganza - see you there again this week with more deliciousness ;)


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