Oh My Chicken Enchiladas!

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Creamy Chicken Enchildas
Best tasting, not best looking chicken enchiladas.

So the picture of these chicken enchiladas looks kind of like cat vomit. I didn’t intend to share this on the blog. And then I ate them. And I knew that everyone had to know! So I snapped a quick picture with my phone cause there was no way I was going to stop eating these long enough to take some real pictures! Maybe one day I’ll get around to taking better pictures… Ha… Right.

These aren’t so different from everyone else’s chicken enchiladas. I just tweaked a recipe (my previous favorite recipe) and now they are ridiculous.

It all happened because I saw a lonely can of green chili enchilada sauce in my cupboard while I was grabbing some cream of chicken soup. I had bought it on accident one day. Grabbed the wrong color. But seeing it in the cupboard sparked a little idea. What if I added this sauce into the recipe? I asked my husband what he thought of my idea. He loves the original version of these chicken enchiladas. So, his very boring, very unadventurous spirit kicked in and he responded with much less enthusiasm than I had hoped for. So then, I second guessed. And third guessed. And started Googling and Pinteresting (Is that a phrase? It is now!) for creamy chili chicken enchiladas (and about every variation to that search I could think of!) to see if anyone else had ever tried this. I couldn’t find ANY recipe ANYWHERE on the internet that had done it. So…does that mean I’m a mad scientist about to change the world for the tastier? Or do people know that this is a terrible idea and don’t want anyone else to have a miserable failure of a dinner? I stalled. I panicked. Yup, over dinner. Panick. Embarrassing. Did it. Finally, I was forced to choose. I literally combined everything as usual and then opened the can of enchilada sauce, dipped a finger in it, dipped the same finger in the original sauce (to combine them you know) and tasted it. I didn’t gag so I decided to go for it. My three year old then needed the same dipping experiment and I was happy for the second opinion. He thought it was delicious. SOLD! I dumped. And I will NEVER look back. Mad scientist it is! World changed. You’re welcome.

Oh My Chicken Enchiladas!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: about 10 enchiladas

Oh My Chicken Enchiladas!


  • 1-2 small cans of diced green chilies (per heat and flavor preference)
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 1 small can of green chili enchilada sauce *added by me! for extra deliciousness
  • 4 cups cooked, shredded chicken (can also use pork roast or turkey and leftover is fine)
  • 12 oz grated monterey jack cheese
  • 1 package of 10 tortilla shells


Combine the first 4 ingredients to form a sauce. If you are in a hurry, you can heat this on the stove so the enchiladas cook faster but I never do. Spread a small amount in a greased 9x13 baking pan.

I now add the cheese for one less step when filling them.

Place about 2 Tablespoons of meat and about 1-2 Tablespoons of sauce in each tortilla, wrap them up, and place them seam side down in baking dish. Do not use all the sauce! Once the pan is full, pour remaining sauce over top, coating the tortillas well. You may add a little extra cheese on top if you prefer but I rarely do.

Bake uncovered at 375° for 20-30 minutes.


If you leave out the enchilada sauce, this is the recipe we have used and loved for years. Feel free to try it both ways and let me know which you like best.


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