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Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas

Prep Time 20min Cook Time 40min

Enchiladas go creamy in this rich and flavorful version of chicken enchiladas. A green salsa and sharp cotija cheese add to the flavor and chicken thighs help keep the cost down. Evaporated milk is a smart choice here instead of milk or cream, providing creaminess without all the calories or fat.

What you'll need

  • 3 lbs. chicken thighs, cooked, skinned, boned and chopped
  • 2 large cloves garlic, minced
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt OR 1 1/2 teaspoons table salt
  • 1 can (12 oz.) evaporated milk
  • 2 cups prepared green salsa
  • 12 six-inch corn tortillas
  • 2 cups (8 ounces) shredded Mexican Blend cheese, divided
  • 1/2 cup sour cream
  • 1 cup (4 ounces) crumbled cotija cheese


Yields 6 servings

How to make it

  1. Preheat oven to 350 degrees F. Grease a 9x11 baking pan and set aside.
  2. Toss chopped chicken with garlic, cilantro, cumin and salt.
  3. Blend together evaporated milk and salsa in a large bowl.
  4. Wrap tortillas in paper toweling and lightly mis with water. Place in microwave and heat for 1 -2 minutes (check after 1 minute) until warmed and pliable.
  5. Set aside 1/2 cup of Mexican blend cheese.
  6. Working quickly with one tortilla at a time, dip tortilla into salsa mixture, top with chicken and shredded cheese. Roll and set seam-side down into baking pan. Repeat until all tortillas, chicken and cheese are used.
  7. Whisk sour cream into remaining salsa mixture until well blended. Pour over top of enchiladas.
  8. Top enchiladas with Cotija cheese and reserved Mexican Blend cheese.
  9. Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes or until bubbly and lightly browned.
  10. Let stand 10 minutes before serving.