Creamy Baked Chicken Enchiladas
My Creamy Baked Chicken Enchiladas are so easy you’ll have them on your table within 30 minutes! Perfect for your busy weeknights but special enough for Sunday Supper!
The Easiest Baked Enchiladas
Hubby and I love enchiladas and when we go out to eat at a Mexican restaurant, it’s usually our go-to choice.Â
This recipe for Creamy Chicken Enchiladas could not have been easier to make! Especially because I had meal prepped some shredded chicken in my Instant Pot earlier.
Red Enchilada Sauce or Green?
Are you a red enchilada sauce person or green…or both? Hubs prefers the green and I do as well, most of the time, but I am happy either way!Â
For this recipe, I just happened to have the green on hand but the red would be just as delicious – whatever you’ve got, or prefer, will work here!
Recipe Using Leftover Chicken
What can I make with leftover chicken? There are so many recipe ideas for leftover chicken, but this one is probably our favorite.
Don’t have leftover chicken but want to make some quickly? Check out my recipe for Easy 3-Ingredient Instant Pot Shredded Chicken!)
With just a few more ingredients this was the end result:
Look at that cheesy goodness!
Store Bought Tortillas or Homemade Tortillas?
Lately, I’ve been making tortillas from scratch because they have fewer of the ingredients that I don’t like and especially the ones Hubs can’t have.
Try my Homemade Flour Tortillas.
Homemade flour tortillas are easy to make, but takes a little more time. So if you want quick, use store bought tortillas.
For this go-round, I used the Siete brand tortillas that are grain-free and made with Almond and Cassava flour; they are SUPER tasty and they held up well after baking.
They didn’t hold up as well when we warmed up leftovers, but that didn’t bother us at all since we were using utensils – they were still just as yummy!
Use your favorite tortillas here; you don’t have to get fancy!
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How to Make Creamy Baked Chicken Enchiladas
You won’t believe how easy this chicken enchilada casserole is to make – let’s get to it!
- Preheat your oven, spray your baking dish
- Mix the stuffing ingredients together
- Spoon into tortillas
- Fold them up
- Top with more enchilada sauce and cheese
- Bake until bubbly
Creamy Baked Chicken Enchiladas
A delicious Mexican dish made with just a few simple ingredients! Creamy chicken enchiladas are easy, using leftover chicken!
Ingredients
- 1 lb Cooked chicken
- 1 15oz can Enchilada sauce
- 1/2 cup Sour cream
- 1 1/2 cups Shredded cheese, Pepper Jack, Cheddar, Colby Jack, etc.
- 8 small Tortillas
Instructions
- Preheat oven to 375
- Spray a large baking dish with nonstick spray
- In a large bowl, add chicken, sour cream, and 1/3 cup enchilada sauce; mix to incorporate
- In the middle of each tortilla, spread about 2-3 Tbsp of the chicken mixture then sprinkle with about 1-2 Tbsp of cheese.
- Roll ends to cover the middle, then place seam-side down into the baking dish. Repeat for all tortillas.
- Pour the remaining enchilada sauce over the enchiladas, spreading to cover.
- Top with remaining shredded cheese, then bake for 30 minutes or until bubbly.
Nutrition Information
Yield 4 Serving Size 1 gramsAmount Per Serving Calories 895Total Fat 46gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 21gCholesterol 178mgSodium 1844mgCarbohydrates 65gFiber 5gSugar 8gProtein 53g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
If you make my Creamy Baked Chicken Enchiladas, snap a pic, share it and tag me on Instagram – @ahealthymakeover – I love to see your creations!
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