Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 1/2 ounce) cans white chicken meat, drained and crumbled; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 3 green onions, chopped; 16 ounces light sour cream; ½ cup plain greek style yogurt; ¼ cup all purpose flour; ½ teaspoon salt; ½ teaspoon cumin; 1 cup milk; 2 (4 ounce) cans diced green chilies, drained; 84 inches flour tortillas (12 @ 7 inches each); 1 cup monterey jack cheese or 1 cup cheddar cheese, shredded; fresh salsa, green onions, cilantro for garnish

Servings: persons

2 (12 1/2 ounce) cans white chicken meat, drained and crumbled
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3 green onions, chopped
16 ounces light sour cream
½ cup plain greek style yogurt
¼ cup all purpose flour
½ teaspoon salt
½ teaspoon cumin
1 cup milk
2 (4 ounce) cans diced green chilies, drained
84 inches flour tortillas (12 @ 7 inches each)
1 cup monterey jack cheese or 1 cup cheddar cheese, shredded
fresh salsa, green onions, cilantro for garnish

1
In a large bowl, combine chicken, spinach, and chopped green onions.
2
Divide into 12 portions (eyeball or use a kitchen scale.)
3
Set aside.
4
For sauce, stir together sour cream, yogurt, flour, salt, cumin, milk, and chilis.
5
Divide sauce in half.
6
(Half will be for the top and half for the fillings.
7
).
8
Preheat oven to 350 degrees F. For tortilla filling, combine 1 portion of chicken mixture and 1 portion of filling sauce near the edge of a tortilla.
9
Roll up into a spiral and place tortilla, seam side down, in an ungreased 3 quart rectangular baking dish.
10
Repeat with remaining tortillas and sauce.
11
Spoon remaining sauce over tortillas.
12
Bake uncovered about 40 minutes or until heated through.
13
Remove from oven, sprinkle with cheese.
14
Let stand for 5 minutes before serving with desired fixings/garnishes.
15
To Make Ahead: Fill and roll up tortillas as directed.
16
Cover and chill remaining sauce.
17
Cover dish with plastic wrap and chill for up to 24 hours.
18
When ready to bake, remove plastic, spoon sauce over tortillas and cover with foil.
19
Bake at 350 for 60-70 minutes, sprinkle with cheese, let stand, and serve.

8179

kcal

Calories

Fat

1620

Carbs

241

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (12 1/2 ounce) cans white chicken meat, drained and crumbled, 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 3 green onions, chopped, 16 ounces light sour cream, and more.

Yes, Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions