Read reviews (16)
Rate recipe
Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.—Avanell Hewitt, North Richland Hills, Texas
This recipe is:
Contest Winning
Nutritional Facts 2 enchiladas equals 897 calories, 65 g fat (37 g saturated fat), 270 mg cholesterol, 1,437 mg sodium, 36 g carbohydrate, 4 g fiber, 45 g protein.
Originally published as Lone Star Chicken Enchiladas in Taste of Home October 2011, p59
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 26, 2012 by bridgettevh
I made it with fat free half and half. It was excellent.
Reviewed on Jan. 22, 2012 by aug2295
This was okay, but not amazing. I used half and half instead of cream to bring down the calories.
Reviewed on Jan. 18, 2012 by darowan07
excellent and refreshing twist on creamy enchiladas. Ive made them several times now, this recipe is part of our meal rotation
Reviewed on Jan. 08, 2012 by ljm1028
Wonderful recipe! Calories are scarey but i adjust the other meals the day I serve it. I have made this twice, first for friends and then once for me. I plan to make this dish for my neighbors very soon. I also cheat with the rotisseire chicken to speed up prep time.
Reviewed on Dec. 20, 2011 by diznyac
These were absolutely delicious - and they froze well. They were just as good after reheating - this is a new family favorite!
Reviewed on Dec. 16, 2011 by TCD1
I've never made enchiladas before, but this came out delicious. I did make a few changes to the recipe but only because I could not find the exact ingredients listed. The two things I did not change though was the cream and the cheese. I think next time I will use the half and half and instead of using two cups of cheese, only use one. When I re-heated it there was a lot of oil and this could only be from the cheese and the cream. But after all that, it was really awesome and I will definitely make it again. I can see myself playing around with the filling even more.
Reviewed on Dec. 05, 2011 by julmomma
Amazing, yummy! Can't wait to make them again. In an effort to do some calorie cutting, I mixed 1% milk with the cream, next time I will try lightening it again a little, but it was amazing, looking forward to making it again.
Reviewed on Dec. 01, 2011 by rodpauley
I loved this...but broiled it for some nice color.
Reviewed on Nov. 10, 2011 by anselr
We loved it. Tastes like something we would have ordered from a Mexican restaurant!
Reviewed on Nov. 01, 2011 by MusicalMegan
Crazy good, the calories scares me a little so I might try to use reduced fat cheese and maybe some half and half instead of whole cream next time....but honestly its soo good I would just adjust my breakfast and lunch so I could have it!!! :D
Reviewed on Nov. 01, 2011 by Kgirl21
I have made this about two times now and I love it. I like to make a full batch and then freeze half of the filling. I used canned chicken the first time and that's probably why I didn't like it, but I think it's a great recipe!
Reviewed on Oct. 25, 2011 by watsonl1
A perfect family recipe. I modified it to cut out some of the spicy flavor - have a young daughter. I used petite diced tomatoes and monterey jack cheese. Also, I cheated and bought a rotissiere chicken at the grocery to shred and put in the enchiladas. This turned out wonderful. A keeper recipe.
Reviewed on Oct. 18, 2011 by liachance
Kiddos loved it. I made it mild and without olives.
Reviewed on Oct. 11, 2011 by cheezhed68
These are great! Wonderful flavor!
Reviewed on Oct. 05, 2011 by sugarbean08
Great flavor! I added some shredded Pepper Jack cheese to the chicken filling, and changed the sauce though. I used 1 cup of heavy cream and 1 cup of white queso cheese dip for dredging the tortillas. I then mixed 1/2c. cream and 1/2c. queso and 1/8c. salsa verde to pour over the top, and topped with more Pepper Jack. It was fabulous!
Reviewed on Oct. 04, 2011 by baron5
These are so tasty! Better than restaurant quality-will definitely make again!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013