Of all of the dishes that I make, this creamy chicken enchilada dish is the one for which I get the most recipe requests. I have Terri J. to thank for introducing me to the idea of white enchiladas over 15 years ago. I loved hers and I’ve been making them ever since. I made an enormous batch (12 pans) for a group of CYT Fredericksburg theater kids over the summer during a long day of shows and they were a huge hit. I’ve tweaked the recipe over the years and this is the way I currently make them.
You will notice that I am using fast ingredients, including freezer ingredients, to speed up my preparation time. This is the crux of the Secrets of a Busy Cook and the biggest key in cutting down on prep time. Using pre-cooked ingredients allowed me to prepare these, including clean up, in 30 minutes (not including cook time, which is 30 minutes). If you do not have cooked chicken in your freezer, you can use shortcuts chicken from the refrigerated meat aisle or chop and sauté a pound of chicken.
Creamy Chicken Enchiladas
- 2 cups shredded or chopped cooked chicken
- 1 can cream of chicken soup
- 1 can chicken broth
- 8 oz. sour cream
- 1 onion, chopped & sautéed
- 1 bell pepper, chopped & sautéed
- 1 can Rotel tomatoes and green chilies, drained
- 1 can green chilies, drained
- 1/2 tsp. cumin
- Adobo or garlic salt
- 6 whole wheat flour tortillas, if you can't find them, get regular flour tortillas
- 2 cups Mexican blend cheese
- Combine soup, chicken broth, and sour cream. Set aside 1/2 of this mixture. To the remaining mixture add chicken, onion, pepper, chilies, Rotel, and spices to taste. Add 1 cup of the cheese.
- Place 1/2 cup of chicken mixture onto each tortilla, roll up, and place the tortillas seam side down in a 9x12 pan. Pour the reserved soup mixture over enchiladas. Sprinkle remaining cheese over enchiladas. Cook at 350°F for about 25 minutes or until bubbly.