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Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas Recipe photo by Taste of Home

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My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington

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Creamy Chicken Enchiladas Recipe

Prep: 30 min. Bake: 35 min.

Yield: 10 Servings

30 35 65

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Nutritional Facts 2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1,392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Creamy Chicken Enchiladas in Taste of Home April/May 2008, p16

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

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Reviewed on Jul. 18, 2012 by amandal589

I absolutely love this recipe, my kids did too and the hubby. Its great, I added some more veggies to the meat mixture just because I love my veggies in any meal I can get them in. I am making this again tonight for dinner. Thanks so much for the recipe I think best part about this recipe is that it dont need enchilada sauce.

Reviewed on May. 29, 2012 by kimovitt

I"ve made this with my kids...they loved it. The second time we made it we added Mexican style corn and white rice in with the chicken ...it was even better :)

Reviewed on May. 15, 2012 by kitchenmouseof5

We love this recipe. I have to half it for a family of 4. Its a lot of sauce but I load it with lots of cheese. This family loves a lot of cheese. Even my picky girls love it. I give this 10 stars!!

Reviewed on May. 07, 2012 by SouthernSweetheart23

Its good, needs a little bit of tweakin though. Needed a little something more

Reviewed on Apr. 05, 2012 by WilliamsD17

This made an incredible dinner dish . . . and I got rave reviews from everyone on it . . . even the picky picky eaters liked it!!!

Reviewed on Apr. 04, 2012 by IslandWife

We are vegetarian, so I used our "veggie" chicken and some rice. This is a very easy and flavorful recipe!

Reviewed on Jan. 29, 2012 by jenniferlynn776

I've made this several times. My family LOVES it...I agree there is alot of sauce but I use only what I need. I once made these for a friend and she came back and asked me if she could pay me to make them for a luncheon she was having at work. I also had to send out copies of the recipe. Definately a huge hit.

Reviewed on Dec. 30, 2011 by bjsilve0

Maybe ekatiakarpova forgot to put the cheese on it. Mine looked just like the picture and it was delicious and so easy to make. My other half loved it and so did I. We will definitely have this again.

Reviewed on Dec. 23, 2011 by VStarVickie

Wicked awesome! Each time I make it, someone wants the recipe :) Thank you!! Kids love it as well as grown-ups