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 ยผ 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 ยผ 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.
Amy Nash
These were fantastic! Loved the addition of corn and curry powder in the sauce. The leftovers were great too. Going to have to add these to our regular rotation.
Amanda Mason
I'm so glad everyone loved them, Amy! I think the leftovers are so good the next day!!
Brianna
These enchiladas are a new family favorite. Even my picky ones loved them and they were so easy to make.
Amanda Mason
Yeah! So glad to hear that everyone love them so much!!
Tristin
The sour cream green chiles sauce was the perfect dreamy sauce for these chicken enchiladas. My family loved these!
Amanda Mason
I agree Tristan! The sauce is so amazing and pairs well with a side of rice and beans!
Katie Crenshaw
The flavor in theses chicken enchiladas turn out so tasty! Loved them. Will make again.
Amanda Mason
Glad you liked them, Katie!!
Naiby
My son is going to go bonkers for these! Folding the tortillas is sometimes annoying. Thanks for showing how you do it exactly!
Amanda Mason
SO glad the step-by-step pictures and instructions were helpful!!
Aya
These enchiladas are out of this world! They were so cheesy and delicious, and I loved the curry chicken sauce. I'm bookmarking this recipe because I'm sure I will make it again!
Amanda Mason
I'm so glad to hear this, Aya!! These are a family favorite in my house and I'm glad you all enjoyed them!!
Marta
The curry in the sauce was so spot-on. I don't really care for chicken breast, so I swapped them out for chicken thighs. I'll definitely be making this chicken enchilada recipe more often.
Amanda Mason
So glad to hear you liked it so much! Yes- he subtle hint of curry is what sets this recipe apart from the rest! Thighs are perfect to swap out for breasts!
Bernice
You are so right. Super cheesy enchiladas are the ultimate in comfort food. I've never seen the sauce made with curry before but I was a super tasty addition. Thanks for the recipe!
Amanda Mason
So glad you like them, Bernice! Can't wait to hear what other recipes of mine you try!!
Elaine
I can see why you say that these are the best chicken enchiladas. They look exactly how they serve them in my favorite restaurant, and the whole process does not seem so daunting. Fantastic recipe!
Amanda Mason
Thanks Elaine! So glad it was easy for you!
Gloria
Bring on all the comfort food. Looks like it is going to be a long cold winter. This is perfect for weekend movie nights. The family will love it.
Amanda Mason
Hi Gloria! I can't WAIT to hear what they think!! Let me know!