Best Chicken Enchilada Recipe

Casserole dish containing an enchilada bake, topped with sliced jalapenos.

5 from 13 votes

Easy chicken enchiladas filled with chopped chicken and a cream cheese sauce. Rolled to perfection in flour tortillas and topped with a sour cream sauce.

Prep Time30

Cook Time30

Course: dinner

Cuisine: Mexican

Servings: people

Calories: 748kcal

Author: Amanda Mason

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.

Nutrition