Hands down, the best homemade chicken enchiladas! Filled with chicken and cream cheese, you'll roll the creamy mixture in each flour tortilla and then top with a sour cream green chili sauce. This is the perfect comfort food!
I'm not kidding when I say these are the most delicious and easy chicken enchiladas you'll ever make. But I want to prepare you...this is not your typical enchilada recipe. These are filled with diced chicken, cream cheese, and fresh chopped cilantro wrapped in a flour tortilla and topped with a creamy curry sauce. And when you serve it with a side of homemade guacamole, the flavor is just beyond amazing!
Sounds yummy, right?!
I've been making this recipe for 20 years. My old roommate in college taught me how to make these and we ate them all the time during our college years. His mom made these for their family when he was growing up and now I make these amazing chicken enchiladas with sour cream sauce for my family!
ℹ️ Why This Recipe Works
If you're looking for a flavorful Mexican chicken enchilada recipe, then this recipe is for you. Here's why these are a family favorite:
- made with seasoned baked chicken mixed with cream cheese and fresh cilantro wrapped tightly in a flour tortilla,
- they are topped with a creamy sour cream sauce mixed with curry powder,
- we're talking the ULTIMATE comfort food!
🛒 Enchilada Ingredients
You probably already have these in your kitchen! I absolutely love the filling. The warm seasoned chicken mixed with the cream cream cheese and fresh cilantro has the most wonderful taste. As for the sauce I use to top these, I include a 4 ounce can of mild green chiles. If you want to increase the heat, you can use medium or hot green chiles. I also add 2 teaspoons of curry powder which adds a sweet and spicy flavor.
And here's the kicker...I add corn kernels to the sauce. It provides a wonderful crunch and pairs extremely well with all the ingredients!
🛒 Step-by-Step Recipe Instructions
This is an enchilada bake recipe. The first things you'll do is preheat the oven to 350°F. Season each breast with onion powder and garlic salt and then dice them into bite-size pieces. In a skillet, heat 1 Tablespoon of olive oil. Once hot, add the pieces and saute for 20 minutes, or until cooked through.
While the chicken is sauteing, mix the cream cheese, water, cilantro, cumin, and a dash of salt and pepper into a large bowl until smooth. From there, fold the cooked meat into the cream cheese mixture until combined.
Place ¼ cup of the chicken mixture into a flour tortilla. From there, pull the bottom half of the tortilla shell over to meet the top half. Then, pull the tortilla back. Next, fold one side in and then the other. With both ends folded, tightly roll the tortilla until it's in the shape of a burrito. Arrange in a baking dish. Set aside.
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Now it's time to make the sauce. In a large mixing bowl, mix the sour cream, cream of chicken soup, green chiles, corn, and curry powder.
Pour the sauce mixture over the rolled tortillas in the casserole dish and bake uncovered at 350°F for 30 minutes.
Pull the dish out of the oven and top with shredded cheese. Then, place the casserole dish back in the oven for another 5 minutes or until cheese is completely melted.
Cool for 5-7 minutes and then serve. Top with additional chopped cilantro and fresh sliced jalapenos.
💭 Expert Tips
- I always buy a block of cream cheese and cut it into cubes. This really helps when mixing it in with the cilantro and cumin. And don't forget to add the water. Water acts as a lubricant and helps when mixing.
- When I'm in a hurry and don't have time to saute breasts, I'll buy a rotisserie chicken and shred it. This is a great alternative and makes for amazing shredded chicken enchiladas! Simply saute the shredded chicken in a skillet with the onion powder and garlic salt.
- Even though the chicken has been cooked beforehand, you still need to bake these in the oven for 30 minutes so the ingredients have time to blend together.
- Store any leftovers in the refrigerator in an airtight container for up to 4 days. To re-heat, warm them in the microwave for 30 seconds.
📖 What to Serve with Chicken Enchiladas
This Mexican Rice is made in the Instant Pot and pairs so well with this dish! Full of a rich tomato flavor, it only takes 15 minutes to make! Pinto beans are another great addition to this Mexican meal.
I can’t wait to hear how this meal turned out for you! Leave me a comment if you make these and tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see what you made!
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Best Chicken Enchilada Recipe
Ingredients
Enchilada Ingredients
- 1 Tablespoon extra-virgin olive oil
- 2 cups chicken breasts, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1.5 Tablespoon cumin, ground
- salt and pepper, to taste
- 8 ounces cream cheese
- 1 cup cilantro, chopped
- 1 Tablespoon water
- 6 flour tortillas
Curry Chicken Sauce Ingredients
- 16 ounces sour cream
- 2 cans cream of chicken soup
- 4 ounces green chiles
- 2 teaspoons curry
- 1 can corn, drained
- 2 cups Mexican blend shredded cheese
Instructions
To Make Chicken Enchiladas
- Preheat oven to 350°F.
- Season the breasts with onion powder and garlic salt and then dice into bite-size pieces.
- In a skillet, heat 1 Tablespoon of olive oil. Once hot, add the chicken pieces cook for 20 minutes, or until cooked through.
- While the chicken is cooking, mix the cream cheese, water, cilantro, cumin, and a dash of salt and pepper into a large bowl until smooth.
- Fold the cooked chicken into the cream cheese mixture until combined.
- Place ¼ cup of the chicken mixture into a flour tortilla. From there, pull the bottom half of the tortilla shell over to meet the top half. Then, pull the tortilla back. Next, fold one side in and then the other. With both ends folded, tightly roll the tortilla until it's in the shape of a burrito.
- Place in 13X9 casserole dish. Set aside.
To Prepare The Curry Chicken Sauce
- In a large mixing bowl, mix the sour cream, cream of chicken soup, green chiles, corn, and curry powder.
- Pour the sauce mixture over the rolled tortillas in the casserole dish and bake uncovered at 350°F for 30 minutes.
- Top with the shredded cheese and then place the casserole dish back in the oven for another 5 minutes or until cheese is completely melted.
- Cool for 5-7 minutes and then serve.
Notes
- I always buy a block form of cream cheese and cut it into cubes. This really helps when mixing it in with the cilantro and cumin. And don't forget to add the water. It acts as a lubricant and helps with mixing.
- When I'm in a hurry and don't have time to saute the breasts, I'll buy a rotisserie chicken and shred it.
- Even though the meat is sauteed beforehand, you still need to bake these in the oven for 30 minutes so the ingredients have time to meld together.
- Store any leftovers in the refrigerator in an airtight container for up to 4 days. To re-heat, warm them in the microwave for 30 seconds.
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Nutrition
Update Notes: This post was originally published in March 2012, but was re-published with updated step-by-step instructions, pictures, and tips in July 2020.
Krystle
The cream cheese sauce on these is so incredible. We're making them again for Cinco de Mayo.
Amanda Mason
I am so glad to hear this!!! I love that you all love it so much!