Make sure to keep this recipe on hand at all times. The creamy sauce combined with tomatoes, green onions, and spices is sure to be a hit with friends and family alike. This is an easy recipe to make and you can even add your own personal touches!
Creamy Chicken Enchiladas
Start with these simple ingredients for the enchiladas:
- 1 whole chicken, boiled 1 hour, deboned and diced OR 2 whole chicken breasts, cooked
- 1 small can black olives, chopped
- 1 small carton cottage cheese
- 1 bunch green onions, chopped
- 12 large tortillas
For the sauce:
- 1 can cream of chicken soup
- 1 small carton sour cream
- 1 can chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tomato, chopped fine
Prepare some shredded chicken before you start chopping and mixing ingredients. Place in a bowl and set aside. Preheat your oven to 350 degrees.
Add the carton of cottage cheese to the chicken mixture and stir together. Start filling the tortillas with the mixture.
Roll the ends and place the tortillas into a baking pan. Set aside.
Chop up tomatoes into small dices. The Rada Tomato Slicer is the best knife for the job. Place into a smaller bowl.
Add the rest of the ingredients for the sauce along with the diced tomatoes: cream of chicken soup, sour cream, green chilies, cumin, oregano, and garlic powder.
Pour the mixture over the pan of filled tortillas.
Sprinkle as much or as little of cheddar cheese as you would like on top. Place in the oven for about 30 minutes.
When you are done, serve these enchiladas right up. They are sure to be a popular meal with both your friends and family.
Be sure to check out these other posts with more recipes that have tortillas in them or ones that go great with enchiladas:
Whether it is game day, Cinco de Mayo or you just want an easy and delicious snack our Chili Rojo Nachos are the perfect choice.
For any holiday season, you may want to consider making tortilla wraps. Our tortilla wrap recipe is easy to make and can be as festive as you want to make it.
Put some flavor back into your evening dinners with this incredible recipe: Carnitas Tacos with Raspberry Pico de Gallo. Doesn’t that just sound delicious?!
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Creamy Chicken Enchilada Video Instructions
Pin the Creamy Cheesy Chicken Enchiladas Collage!
Start Creamy Chicken Enchiladas Transcript:
Hi Kristy in the Rada Kitchen and today I am making a recipe out of our 101 Recipes Using Tortillas cookbook and today I am going to make one of my favorite dishes, it’s Chicken Enchiladas. This is the recipe that has the creamy sauce over them and it’s going to make about 10-12 of them, depending on how big your pan is.
So the filling for the chicken enchilada, of course, includes shredded chicken. Now you can boil a whole chicken for about an hour. I used two whole chicken breast that I boiled. I also did a video on how to boil that. And then I shredded it, you will also need a bunch of green onions and I’m going to chop those up, I’m going to use my favorite knife, the Rada Cook’s knife. After that you’ll need a small can of chopped olives. I actually had a small can of sliced olives so I am just going to chop them up using the Cook’s knife. So I’m going to add this to the chicken.
I love this Rada cutting board. You can cut on it and use it to transfer stuff to your pan, and so we have our olives, our green onions, and the last thing to the filling, we are going to add a small container of cottage cheese. And now we can fill our tortillas. So now in flour tortilla and you want the bigger ones, you don’t want the little ones because we have a lot of filling. And you roll them, wrap the ends. Place them seam side down in a baking dish. I’m going to use stoneware, the Rada Stoneware always works wonderful.
Now we’re ready to make the sauce that we’re going to pour over our wrapped enchiladas. For the sauce we will need a fresh tomato. This is being cut with the world famous Rada Tomato Slicer. It’s the best knife in the world for cutting tomatoes. You just want to chop that up. Now to add this to a bowl and then we’re going to add a can of cream of chicken soup; a small carton of sour cream; a small can of green chilies. In my opinion, any recipe that has sour cream and green chilies is the best. And then we have our tomato, a teaspoon of cumin, a teaspoon of oregano and a teaspoon of garlic powder. Mix that well.
And now we’re going to pour this over top of our pan and you don’t really pour you just kind of have to spread it over. So meanwhile you’ll want your oven heated to 350 degrees. And to top this off you of course need to have cheddar cheese, as little or as much as you want. All right, we’re going to pop this in the oven for about 30 minutes.
Our chicken enchiladas are reading to serve. They are cheesy and creamy and delicious. That’s one of the recipes in our 101 Recipes with Tortillas cookbook.
End Creamy Chicken Enchiladas Transcript