Creamy Chicken Enchiladas


No need to go to a restaurant to enjoy your favorite Mexican flavors! Try this easy chicken enchilada recipe and you'll have a delicious dinner on the table in a little over an hour. Sour cream and plenty of cheese give these Creamy Chicken Enchiladas their fitting name.

Creamy Chicken Enchiladas
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
40 mins
Stand Time:
5 mins
Total Time:
1 hrs 15 mins


  • 8 ounce skinless, boneless chicken breast halves

  • cup reduced-sodium chicken broth

  • ¼ teaspoon ground black pepper

  • 4 cup torn fresh spinach

  • 2 tablespoon thinly sliced green onion

  • 1 ¼ cup light sour cream

  • 2 tablespoon all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • ½ cup milk

  • 1 4 ounce can diced green chile peppers, drained

  • 6 7 inch whole wheat flour tortillas

  • ½ cup shredded Monterey Jack cheese or cheddar cheese (2 ounces)

  • Snipped fresh cilantro (optional)

  • Salsa and/or thinly sliced green onion (optional)


  1. Preheat oven to 350°F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F); drain. Using two forks, shred chicken into bite-size pieces.

  2. Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.

  3. For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons green onion. For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.

  4. Grease a 2-quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.

  5. Bake, covered, for 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onion.


This casserole may be chilled or frozen. For a chilled casserole, prepare enchiladas as directed, except do not spoon sauce over the casserole. Transfer sauce to an airtight container; cover and chill in the refrigerator. Cover the baking dish and chill in the refrigerator for up to 24 hours. To bake, spoon the reserved portion of sauce over the chilled enchiladas. Bake, uncovered, in a 350° oven about 40 minutes or until heated through. Sprinkle with cheese. Let stand 5 minutes. Serve as above.For a frozen casserole, add the sauce to the casserole before freezing. When ready to bake, thaw enchiladas overnight in refrigerator. Bake casserole, covered, in a 350° oven for 20 minutes. Uncover and bake 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. Serve as above.

Nutrition Facts (per serving)

251 Calories
9g Fat
23g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 251
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 46mg 15%
Sodium 571mg 25%
Total Carbohydrate 23g 8%
Protein 18g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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