Creamy Enchiladas that will knock your socks off!

My family and I are big fans of Mexican food both traditional and non-traditional. We simply can’t get enough of chips, salsa, tacos, quesadillas, and enchiladas! And since this cuisine is a favorite of the Thompson clan, it is made in my house at least once a week and we enjoy it at least once a week in a restaurant setting.

This enchilada recipe actually comes from my Aunt Robin. She is one of the sweetest in-laws that I was blessed with, and she made these enchiladas for a family gathering a long time ago and was kind enough to share the recipe. I’ve made a few personal tweaks for my family, but her recipe is certainly the base. Let me show you how to make these Creamy Enchiladas that will knock your socks off! And it’s easy enough to make for Sunday dinner or on a busy weeknight when your crew needs a delicious filling meal and you are short on time. Put some home-made salsa and guacamole on the table and it’s a feast fit for a King!

If you are feeling extra fancy, you can make your own home-made tortilla chips. I’ve included the instructions for this in the YouTube video linked below. They are so good and fresh and totally worth the little bit of effort. (They aren’t hard to make at all!)

Creamy enchiladas that will knock your socks off recipe:

Equipment Needed:

• Baking dish
• Mixing bowl

Protein Needed:

• 5 cups of cooked and shredded chicken (I used boneless, skinless chicken thighs)

Pantry items:

• 2 cans diced green chiles
• 2 cans cream of chicken soup
• 1 can red enchilada sauce
• 20 flour tortillas

Fridge items:

• 1 pkg. of cream cheese softened
• 2 cups sour cream
• 1 cup milk
• 2 cups shredded cheddar cheese
• 2 Tablespoons water

Seasonings/Spices:

• 2 Teaspoon onion powder
• 2 Teaspoon cumin powder
• 2 Teaspoon garlic powder
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper

watch how it’s made here!

creamy enchiladas that will knock your socks off instructions:

How to make the filling:

• First, heat the cream cheese in the microwave safe bowl.
• Next, stir in the onion powder, garlic powder, cumin, salt and pepper.
• Then Stir in the shredded chicken.

Making the sauce:

• Combine the soup, sour cream, milk, green chiles, and enchilada sauce and mix well.

How to assemble the enchiladas:

• First, pour a little of the sauce on the bottom of a baking dish. (Enough to cover the bottom so that the enchiladas don’t stick.)

• Next, take a tortilla and fill with the chicken and cream cheese mixture.

• Then, lay the filled enchilada into the baking dish on top of the sauce.

• Repeat this process until all of the tortillas have been stuffed with the chicken mixture and cover the entire baking dish.
• Pour the remainder of the sauce on top of the rolled enchiladas and cover them completely.

• Finally, top with shredded cheese.
• Bake the enchiladas at 350 degrees for 30-40 minutes until hot and bubbly.

Creamy Enchiladas that will knock your socks off!

Jessie & Seasonal, Southern Living in Spanish

This recipe is in no way traditional to say the least, but that doesn't mean that it isn't delicious! Flour tortillas are stuffed with cream cheese, chicken, and spices and then smothered in a delicious sauce and finally topped with cheese and baked to perfection. It goes perfectly with chips, salsa, some seasoned rice and guacamole of course!

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Course Main Course

Cuisine Mexican

Equipment

• Baking Dish
• Mixing bowl

Ingredients

  

• 5 cups of cooked and shredded chicken I used boneless, skinless chicken thighs
• 2 cans diced green chiles2 cans cream of chicken soup1 can red enchilada sauce 20 flour tortillas
• 1 pkg. of cream cheese softened
• 2 cups sour cream
• 1 cup milk
• 2 cups shredded cheddar cheese
• 2 Tablespoons water
• 2 Teaspoon onion powder
• 2 Teaspoon cumin powder
• 2 Teaspoon garlic powder
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper

Instructions

 

• First, heat the cream cheese in the microwave safe bowl.
• Next, stir in the onion powder, garlic powder, cumin, salt and pepper.
• Then Stir in the shredded chicken and set aside.
• Combine the soup, sour cream, milk, green chiles, and enchilada sauce and mix well in a separate bowl.
• First, pour a little of the sauce on the bottom of a baking dish. (Enough to cover the bottom so that the enchiladas don’t stick.)
• Next, take a tortilla and fill with the chicken and cream cheese mixture.
• Then, lay the filled enchilada into the baking dish on top of the sauce.
• Repeat this process until all of the tortillas have been stuffed with the chicken mixture and cover the entire baking dish.
• Pour the remainder of the sauce on top of the rolled enchiladas and cover them completely.
• Finally, top with shredded cheese.
• Bake the enchiladas at 350 degrees for 30-40 minutes until hot and bubbly.

Video

Keyword Chicken, Cream Cheese, Enchiladas

try some of my other mexican recipes:

BEST Chicken and Steak Quesadillas

Restaurant Style Salsa

be sure to pin it for later!

If you are interested in learning about traditional enchiladas and where they originated… click below!

Traditional Enchiladas and their history