When I was growing up, my mom would make this amazing creamy chicken enchiladas recipe. I would say it was one of the staple meals in our house. She would make a large pan of enchiladas especially if we had company coming over. My friends loved them so much that they would ask for them before they came over! Plus, these enchiladas make the best leftovers.
Eventually, after helping my mom make these enchiladas many times and making them 3 times for a Spanish cooking show as a high school group project, the recipe is ingrained in my brain just like it is for my mom. (I had to copy the recipe down from my mom’s head to paper!) She has so many amazing recipes memorized. I have no idea how she does it.
Nowadays, I make them when I have guests for dinner. The pictures below were photographed the day my good friend and amazing photographer, Seneca Epley, and her husband came over before a basketball game. She asked for the recipe and I told her that I would add it to the blog!
Adam and Seneca worked together a few years ago. He introduced us when I was looking for wedding photographers. She took my and Adam’s wedding photos and did a wonderful job! We really grew our friendship during that wedding planning season. Now she is a dear friend of ours (*hint the reason I am making her my knock-your-socks-off enchiladas).
Here is your chance to impress dinner guests with these creamy chicken enchiladas. The photos below are in the same order as the steps in the recipe at the bottom of the post.
Guacamole is a simple appetizer to go with this meal. I cut 2 ripe avocados and mash them up with a packet of guacamole powder mix. Typically, I add a little extra salt and lime juice for more flavor. Super simple and everyone loves it!
Tip: To keep guacamole fresh, use a spoon to make it level in a bowl then add about half-an-inch of water to completely cover the guacamole. The guac is dense enough to keep the water from mixing in and the water keeps out all the air which causes it to turn brown. When you are ready to eat it, pour the water off the top, stir up the guac and enjoy!
2-3 cooked chicken breasts – shredded (I use more because I like a lot of chicken)
1 pkg cream cheese – softened
1 can cream of mushroom
1 can enchilada sauce (I use mild but you can choose based on preference)
9-12 tortillas (I think 10″ or smaller work the best in a 9×13)
2 cups shredded Mexican-blend cheese
- Preheat oven to 350 degrees and grease a 9×13 pan or slightly larger.
- Mix the cream cheese, cream of mushroom and enchilada sauce together in a bowl. Put a spoonful into the bottom of the pan as a thin layer.
- In another bowl, mix chicken and 1 cup of cheese and 1-2 tablespoons of the first mixture to help make the chicken stick together slightly.
- Fill the tortillas with the chicken mixture and roll up. I usually leave them unrolled until they all have chicken so I can see if they are equally divided.
- Place rolled tortillas into pan (may need to squish them in there) and pour cream mixture over the top. Use a spoon to spread the mixture over and into corners.
- Top with remaining cheese.
- Bake at 350 for about 20-30 mins until cheese is melted and mixture is bubbling in pan.
Download this recipe card to keep in the kitchen or your recipe box.
If you have any questions, let me know! I hope the overly wordy instructions make everything crystal clear. 😁 Happy cooking!