This creamy Chicken Enchilada recipe is some serious comfort food! The enchiladas are filled with chicken, cheese, corn, and green chiles and covered with a green chile cream sauce (made without canned soup!).

This recipe serves 8 and costs $9.21 to make. That’s just $1.15 per serving. 

A fork digging into the chicken enchiladas.

Growing up in the east we simply did not eat much Mexican food. In fact, there wasn’t even a Mexican restaurant in our town until I was about 10 years old! What kind of deprived childhood is that, am I right?!

So, you can now understand how my move to New Mexico during my college years was truly life-changing. I developed a deep love for all things Mexican and especially green chiles. I love to cook with them. 

Chicken enchiladas are the perfect meal to add green chiles too. They are creamy, cheesy, and are sure to satisfy all your enchilada needs. Enchiladas are actually pretty simple to make.

You can even use a rotisserie chicken as I did, or use this Bulk Instant Pot Shredded Chicken recipe to help save some time during the meal prep.

If you are needing a complete meal I would suggest this black bean and corn salad, green chile cornbread, and my easy Mexican rice. Add in some chips and I am in heaven with this meal! 

Chicken enchilada with a creamy green chile sauce that is made without condensed soup!

Ingredients and Cost



NOTE: The recipe prices are used calculating name brand products from Walmart’s website. The actual cost of the recipe will vary depending on what your pantry is already stocked with and current grocery prices.

  • 8 soft flour tortillas $1.12
  • 2 cups shredded Monterey jack cheese $1.11
  • 1 1/2 cups shredded cooked chicken $1.56
  • 1 cup frozen corn $0.42
  • (3) 4 oz cans diced green chiles $2.94
  • 3 Tablespoons salted butter $.30
  • 1 teaspoon ground cumin $0.03
  • 3 Tablespoons flour $0.06
  • 1 teaspoon ground coriander $0.09
  • 1 ½ cups chicken broth $0.50
  • 3/4 cup sour cream $1.08

All of the ingredients needed to make the chicken enchiladas.

How do you make chicken enchiladas with green chile cream sauce?

  1. First, preheat the oven to 375 degrees. Then mix together 1 cup of the cheese, chicken, corn, and 1 can of chopped green chiles.
  2. Next, place the tortillas in the microwave on high for about 15 seconds. Then, place the chicken mixture inside each tortilla, roll them up, and place them seam side down in a pan.
  3. To make the sauce, first, melt the butter in a saucepan and then mix in the flour, cumin, and coriander and cook it for 1 minute.
  4. Next, add the chicken broth and stir until it is combined. After the sauce has thickened, stir in the sour cream and the two other cans of green chiles.
  5. Finally, pour the green chile sauce over the top of the enchiladas and bake for 10 minutes. Lastly, sprinkle the remaining cheese on top of the chicken enchiladas and bake for another 15 minutes. Let it cool before serving. 

How do you wrap enchiladas?

To fold an enchilada, you will first fold one side over and then the other side. Place them seam side down on the pan, to ensure it does not come open. 

How long can you keep chicken enchiladas in the fridge?

Eat by Date is a great resource to use when needing to know how long various foods are good for. Chicken enchiladas are good for 3-5 days when stored properly in an airtight container.

Why do enchiladas get soggy?

Soggy tortillas are the worst, right?! One tip to help avoid this is to quickly fry the tortillas in hot oil before you put the filling inside the tortillas and roll them up. This helps to keep the tortillas from absorbing the sauce, therefore, making them become soggy. 

More Chicken Recipes:


Overhead picture of an enchilada on a plate.
3.52 from 25 votes

Chicken Enchiladas with Green Chile Cream Sauce

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
8 people
This Chicken Enchilada recipe is some serious comfort food! The enchiladas are filled with chicken, cheese, corn, and green chiles and covered with a green chile cream sauce (made without canned soup!). 


  • mixing bowl
  • 9x13-inch pan
  • saucepan
  • wooden mixing spoon






  • Move the oven rack to the middle position and preheat the oven to 375 degrees Lightly grease a 9×13-inch pan with nonstick cooking spray, set aside.


  • Mix together 1 cup of cheese, chicken, corn, and 1 can of chopped green chiles.
    Combine the filling ingredients in a bowl and stir to combine.


  • Stack the tortillas on a microwave-safe plate, and cook them on HIGH for 15-20 seconds to make them more pliable. Divide the chicken mixture among the tortillas.
    Place the chicken enchilada filling in the middle of the tortillas and roll up.
  • Roll up the tortillas and place them seam side down in the prepared 9×13 pan.
    Place the filled tortillas seam-side down in the prepared baking dish.


  • In a medium saucepan, melt the butter, and then stir in the flour, cumin, coriander and cook for 1 minute. Add chicken broth and whisk until mixture is smooth. Cook over medium heat until the sauce has thickened.
    Pour in the chicken broth and cook until thickened.
  • Whisk in the sour cream and remaining 2 cans of green chiles.
    Stir in the sour cream and green chiles until combined and creamy.


  • Pour the green chile sauce over the top of the enchiladas. Bake for 10 minutes, and then sprinkle the enchiladas with the remaining cheese, and bake for an additional 15 minutes.
    Pour the cream sauce over the enchiladas.
  • Garnish with cilantro and tomatoes and serve!
    Garnish with chopped tomatoes and cilantro before serving.


If you serve these enchiladas with sides like Mexican rice and cornbread, then this will serve 8 people. If you just serve the enchiladas, then it will serve 4-6 people. 


Calories: 356kcal | Carbohydrates: 24g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 652mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 10mg | Calcium: 283mg | Iron: 2mg

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A picture collage of chicken enchiladas for Pinterest.

This easy creamy Chicken Enchilada Recipe first appeared on Food Folks and Fun on March 1, 2011. I have since updated the pictures and recipe. A few of the original pictures are below. 

Chicken Enchiladas withGreen Chile Sauce
Chicken Enchiladas with Green Chile

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Recipe Rating


  1. Kris @ says:

    these look awesome! i can’t wait to make some!!!

  2. Anne @ Quick and Easy Cheap and Healthy says:

    Too funny! I just made something very similar last night and posted the recipe today! Yours looks a bit easier.

  3. LambAround says:

    Mmmmm! The crispier parts are my favorite 🙂

  4. This sounds soooooo good. Can’t wait to give it a try!

  5. I just made these last night and they are delicious. This is a great recipe. Thanks for sharing.

  6. These are amazing! We haven’t made enchiladas in years because all the recipes had cream of chicken soup or were too complicated to make, these were neither! We will make these a regular addition to our meal planning!
    Thank you!

    1. Yay, so glad you loved this recipe! 🙂

  7. These are my favorite enchiladas. Easy recipe, turned out so delicious!

  8. wilhelmina says:

    I am so glad I tried this recipe! These enchiladas are outstanding!

  9. Made this tonight and really enjoyed it!

    1. Donna, so glad you liked it. Thanks for stopping by!

  10. It was fabulous! I forgot to take a picture!

    1. So glad you loved it! It’s one of my favs!

    1. I do not recommend it. The cream sauce will become gritty after it is frozen and then thawed.

  11. Susan Broughton says:

    This looks and sounds so good!


    My family loved this recipe. It was a nice change from enchiladas with red sauce. Will add to my recipe book!

    1. So glad they love it. I personally like it better than enchiladas with red sauce.

  13. Made this and loved it. Will be making it again for sure.