Creamy Chicken Enchiladas

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This recipe has been featured in a post on The Recipe Girl blog: Creamy Chicken Enchiladas.

Creamy Chicken Enchiladas

This recipe is big-time family friendly. It's quick, easy and delicious.

Yield: 6 servings

Prep Time: 20 min

Cook Time: 40 min


1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
8 ounces light sour cream
1 cup Pace picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
10 (6-inch) flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed & mixed w/ a little sour cream & picante sauce (quick guacamole)


1. Preheat oven to 350 degrees F. Spray 9x13 pan with cooking spray.

2. Stir together soup, sour cream, picante sauce and chili powder in a medium bowl.

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.


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  • Nichole wrote:

    Delicious still, substituting green chili enchilada sauce, and corn tortillas. Fast ,easy,and gluten free!

  • Gina wrote:

    Delicious, and very filling!

  • christine wrote:

    found you on tipnut. this looks so yummy and i am going to check out your other recipes. thanks!

  • Recipe man wrote:

    wow this is so easy, i love those easy and tasty recipes that everyone loves. i dont think that you can really go wrong. i mean if entertaining you can serve this aswell 🙂

  • jan wrote:

    Highly recommend. Easy, tasty and economical. Definitely a keeper recipe.

  • sonya wrote:

    Made these last night for the family and they said the recipe is a KEEPER. There were NO leftovers much to my dismay. Sonya Gardnerville, Nevada

  • Michelle wrote:

    Making these in about five minutes, I can’t wait! They look so yummy.

  • Tammy wrote:

    Making these tonight for Cinco de Mayo! Thanks for sharing.