Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Comfort food is the ultimate of food memories, don’t you think? This week for #SundaySupper, our theme is exactly that…comfort food. I think that’s a perfect theme for Home Cooking Memories to participate in. Comfort food usually evokes certain feelings and memories when you cook it and, most importantly, when you eat it. And that’s what this blog is all about — food memories and stories.

Creamy Chicken Enchiladas by

Placing my second layer of tortillas

The recipe I’m sharing for #SundaySupper is called Creamy Chicken Enchiladas. It’s a recipe that my mom made many times, which she received it from my Great Aunt Mary, who received it from her housekeeper (I believe). Creamy Chicken Enchiladas has been one of my favorite meals for a long time, but it was also a favorite dinner of my sister, Danielle, who passed away almost a year ago. I’ve made this meal twice since her death — once on her birthday and again this past week for Courtney’s birthday, per her request. Now, making this meal reminds me most of my sister and the many times we enjoyed it together.

Creamy Chicken Enchiladas by

Spreading 2nd layer of the creamy chicken mixture on top of the tortillas

I’ve intended to put my Creamy Chicken Enchiladas on my blog for a long time, but I’ve never been happy with the photos so I keep putting it off. I’ll be honest, I’m still not happy with the photos, but I think it’s time for this post to happen, especially with the #SundaySupper comfort food theme.

Since I was talking about my good food memories of this recipe, I should also share one of my bad ones. In March of 1993, I had this meal one night with my family and ended up in the emergency room and later that night I learned I had gallstones. All that cheesy and creamy goodness did me in. Yeah, probably weird to share such a details while trying to entice you with one of my recipes, but what can I say? It’s a significant part of the history of this recipe.

Creamy Chicken Enchiladas by

Ready to bake!

You will find this recipe for Layered Creamy Chicken Enchiladas to be very simple. Not only is most of the ingredients just a matter of mixing them up, but you don’t have to fry tortillas and you don’t have to roll  them up — these enchiladas are layered!

Creamy Chicken Enchiladas
  • 2½ pounds boneless, skinless chicken breast
  • 1 16-oz container sour cream
  • 2 cans cream of chicken soup (10¾ oz each)
  • 1 can diced green chilies (4 oz), drained
  • 2 cans sliced black olives (2.25 oz each), drained
  • ½ cup sliced green onions (white and green parts)
  • 12 corn tortillas
  • 12 ounces Cheddar cheese, shredded
  1. Place chicken breasts in a large pot, cover with water, and heat to a boil. Reduce heat to medium-high and continue cooking chicken breasts until cooked completely and no longer pink in the middle (approximately 20 minutes & has a center temp of 170 degrees F). Drain, allow to cool. When cooled, cut into bite-size cubes.
  2. In a large bowl, mix together sour cream, cream of chicken soup, green chilies, black olives, and green onions. Mix in cubed chicken.
  3. Spray an 8.5x11" baking dish with cooking spray. Spread a very small amount (approximately ¼ cup) in the bottom of the pan. Lay 6 corn tortillas down so they cover the bottom (they will most likely overlap some - I usually have 2 rows of 3 tortillas). Spread half of the chicken mixture on top of the tortillas, making sure that the tortillas are completely covered. Sprinkle with ⅓-1/2 of the Cheddar cheese. Repeat with remaining tortillas, chicken mixture, and cheese.
  4. Bake in a preheated 375 degree F oven until hot and bubbly and cheese is beginning to brown. Remove from oven and allow to cool for 5-10 minutes before cutting and serving.
--If you wish, reserve part of your sliced olives and green onions for garnish on top of the final layer of Cheddar cheese (before baking).

--We like this recipe without frying and heating the tortillas in the microwave. But if you wish, you can.
Creamy Chicken Enchiladas by

All finished and ready to serve!

Below you will find links to even more comfort food recipes, many of which share some memory or food story about what these recipes mean to these bloggers. Please check them out, leave them a comment and/or share your favorite with your friends and followers. Also, please check out   Lee Woodruff, author of the book, Those We Love Most, who is our special guest this week for #SundaySuppper.

Comfort Food |Soups

Comfort Food  | Main Dish

Comfort Food | Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

We would be honored to have you join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

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  1. says

    This looks and sounds delish to me! And I’m sure it provides a continued connection to your sister…I still think of my Great Gramma when my Mom makes her famous yeast rolls in the Winter. It’s like a part of her is still with us as long as we continue to make them and remember her!

  2. says

    Brandie this is fab. I love that you showed how to stack it. I never quite know how to do that stuff. I’m overcoming my “not liking my food to touch” thing so I am learning how these things work.

    For some reason I either didn’t know or forgot you were going to whipped. Let’s blame the drug haze after vacation. I’m hoping to still go. Waiting on my doc to give the yah or nah.

    • says

      I hear ya, Jennifer! Two members of my family aren’t olive fans, so when they bring their dirty dishes to the kitchen, they always have a little pile of them on the side that they picked out…lol.

  3. says

    I love that this is a layered dish! individual enchiladas can be a pain sometimes! BTW I think your pictures look great. I can totally relate on the stones–I ended up in the ER last year for the same thing–now that I’ve had the GB removed, I don’t have to worry about such attacks anymore.

    • says

      Thanks for commenting, Anne! That “creamy chicken enchilada” gallbladder attack was finally the attack that got me the medical attention I needed and I was scheduled for surgery shortly after. Unfortunately, before that attack, I had doctors shrugging off my complaints to pregnancy, etc. Felt so much better after the surgery!


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