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“This is one of the first recipes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly.” —Melissa Rogers, Tuscaloosa, Alabama
Nutritional Facts 2 enchiladas equals 789 calories, 38 g fat (18 g saturated fat), 129 mg cholesterol, 1,930 mg sodium, 69 g carbohydrate, 3 g fiber, 42 g protein.
Originally published as Creamy Chicken Enchiladas in Simple & Delicious June/July 2011, p50
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jul. 16, 2012 by mariposa767
My family really liked this recipe but it was a bit on the spicy side for our toddler. I cut the recipe in half and still had plenty.... just didn't have one to freeze. Maybe if I cut down some on the chili powder next time, it won't be as spicy for us. Or we can just use lots of sour cream to cut the spice some.
Reviewed on May. 24, 2012 by Dawn Humphreys
We make these enchiladas often as all 5 of our boys cannot seem to get enough!! The only change that I make is that I only use 2 oz of cream cheese as I find the taste overwhelming if you use the entire 8 oz. We serve this with lettice, sour cream, refried beans, and spanish rice. Always a big hit! I also love that there is a second one to freeze and eat later. This is awesome for those nights you have no idea what to have for dinner!!
Reviewed on May. 06, 2012 by Glenda B
I've never made enchiladas before but I did for Cinco de Mayo. Hubby's not a big spice fan so I'll cut back on the chili powder next time. Overall a winner!
Reviewed on May. 05, 2012 by cindybruns
just looking at the calorie and sodium make me cringe...that's so unhealthy!!!
Reviewed on May. 01, 2012 by knich01@yahoo.com
I want to make this for this week-end & was wondering if anyone had any ideas on how to trim some of the sodium down. I thought of using tomato products that say no salt added.Any other ideas would be greatly appreciated. Tks.
Reviewed on Apr. 30, 2012 by bahaokie
I would make this recipe again and use corn tortillas just as I did the first time. Mexican people of Texas and Mexico do not use flour tortillas for enchiladas. They are much better with corn, especially if you can get fresh ones.
Reviewed on Mar. 22, 2012 by teresacrops
I made this recipe the first time when I first saw it printed in the magazine. I was taking a meal to a new mom, and it was perfect for taking one and keeping one for our family. Now we are expecting a baby in less than a month, and I am trying to stock the freezer. We had one for dinner and another to put in the freezer for after baby comes. I cooked about 4 lbs of bone-in chicken breasts in the crockpot and shredded the meat rather than getting a chicken from the store. I also didn't have the cheddar soup, but melted some Velveeta in the microwave with a little extra milk in its place. Delicious!
Reviewed on Mar. 08, 2012 by fifthrowe
Awesome recipe!! My picky husband loved it!
Reviewed on Jan. 03, 2012 by bjsilve0
Delicious and so easy to make. My other half loved it and so did I. We will definitely have this again.
Reviewed on Nov. 14, 2011 by noramarie
This is the best creamy enchiladas!! Very tasty!!! Definitely a keeper!!
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