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"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving equals 362 calories, 10 g fat (5 g saturated fat), 66 mg cholesterol, 1107 mg sodium, 37 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Originally published as Creamy Chicken Enchiladas in Quick Cooking November/December 2001, p15
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Sep. 24, 2012 by muttaeous
I have made this recipe many times and I LOVE IT. Definitely a keeper. Anytime someone mentions that they like Mexican food I immediately suggest this. Souperb (pun intended).
Reviewed on Sep. 17, 2011 by rocklandbaker
Made this tonight and it was so very delicious. Printing this recipe as a keeper.One the of best mexican dishes we have had.Thank You Melissa R.
Made this tonight and it was so very delicious. Printing this recipe as a keeper.
One the of best mexican dishes we have had.
Thank You Melissa R.
Reviewed on Mar. 14, 2011 by dmellmer
This is a wonderful recipe...one I keep going back to for no fail quick and easy enchiladas. My kids love it too and they can be a bit picky!
Reviewed on Nov. 10, 2010 by bluebirdjohnson7
I made this in my Crock Pot! I cooked the canned goods with 3 chicken breasts for 4 hrs on high. I then chopped the meat up right in the crock, and added the rest of the ingredients. I used 4 corn tortillas, cut up into little pieces. I also added a can of corn and french style green beans. I cooked it on high for about another hr or two. Most of my kids had seconds! This casserole was easier than rolling them up. I will make it in the crock from now on and next time I will add all of the ingredients in the beginning to see how it turns out. I'll just have to cut up the meat before serving. It's much easier for me that way.
Reviewed on Nov. 08, 2010 by bluebirdjohnson7
We don't like spicy food, so I use a regular can of diced tomatoes. These are so good I have to double the recipe for our large family. I made these for a friend after she had her baby and now she asks me several times a year to make them for her. :)
Reviewed on Jul. 31, 2009 by cheriwinkle
To 'whateverfood': Shirley Meyer noted this was a LOW FAT recipe. Many of us do not have to watch our salt or can work it into our day. If the sodium content doesn't work for you, find another recipe and spare us your rudeness please. This is an excellent recipe that goes together quickly. I add a clove of minced garlic-or for hurry-up times I use 1 tsp. onion powder for the onion and 1/2 tsp. garlic powder-and I add 1/2 tsp. cumin and a dash of cayenne. (We like it spicy.) I also like to sub. 2% Mexican 4 blend shredded cheese for the mozzarella. Use rotisserie chicken or the new packaged chicken strips for quick chicken options.
Reviewed on Sep. 29, 2008 by whateverfood
Yeah, and about half the RDA of sodium...(it's not just in the soup and canned tomato/pepper- it's in the sour cream, cheeses and FLOUR tortillas)- Research!
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