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I transform a short list of ingredients into an entree that my family requests often. You can change the fillings to suit your family's taste. —Nanette Hilton, Las Vegas, Nevada
Nutritional Facts 1 serving equals 449 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 730 mg sodium, 31 g carbohydrate, trace fiber, 24 g protein.
Originally published as Easy Enchiladas in Taste of Home April/May 2010, p73
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 01, 2013 by shecooksalot
I didn't think that I would like these because they seemed too simple, but they were very delicious and the whole family declared it a keeper! I like it because it is such an uncomplicated recipe. I will be making this again!!!
Reviewed on Mar. 12, 2012 by kardr3
Very good. My husband thought it was too rich with the cream cheese, but I loved it. It was even better for leftovers. I definitely plan to make again just so I can take it for lunch all week.
Reviewed on Sep. 05, 2011 by ptambio
I substituted half of the cream cheese with cottage cheese that I creamed in the food processor.
Reviewed on Apr. 19, 2011 by rrdeleon92
I loved these. I have been searching for a good chicken enchilada recipe for a long time. I didn't think there was enough of the salsa and sour cream mixture though. Next time I will make a little more so the enchiladas aren't as dry and they have a little more flavor.
Reviewed on Apr. 08, 2011 by Sherri S
I wasn't really impressed with this recipe. We love cream cheese, sour cream and cheddar. It was kind of bland to me.
Reviewed on Mar. 22, 2011 by annegirl1919
tasty!
Reviewed on Mar. 17, 2011 by u006264
Excellent taste and easy to make. Will also now try it with hamber,
Reviewed on Dec. 28, 2010 by jtedhpackerfan
family favorite - I make this all the time!
Reviewed on Oct. 15, 2010 by Mommaof3DempseyGirls
This recipe is really good. The first time I made it, my husband had a hard time with it because the filling was too rich for him, and he's the type who can pack it away and loves just about anything. So the next time I made it, I reduced the cream cheese by half, and then added 2 tbsp cottage cheese and 2-3 tbsp sour cream to the cream cheese and chicken mixture. Also, for the chicken, I just used my leftover slow-cooker whole chicken meat from the night before. I then used the enchilada sauce recipe from the Tacoritos recipe from Taste of Home, and those enchiladas were the BOMB!! I don't think I will ever make a different recipe when I want chicken enchiladas.
Reviewed on Sep. 26, 2010 by aug2295
These were delicious! I loved the cream cheese instead of the usual cream of chicken soup. Definitely will make again and again.
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