Simple Creamy Chicken Enchiladas Recipe

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!!

Reviewed on Oct. 13, 2011 by doreensanzone

I was skeptical because of the canned soup, but I'm convinced: this was DELICIOUS! Husband and teenage son enjoyed it too. A big keeper!

Reviewed on Oct. 02, 2011 by hamb689

Wonderful! My husband (of 43 years) was most pleased with the dinner- both times!

Reviewed on Sep. 07, 2011 by wmssquad

Made this tonight to rave reviews from the family. I had a few substitutions, but not because I was feeling adventurous, but rather was making do with what was already in the pantry. Diced tomatoes w/o chiles, condensed Nacho cheese soup and 12 oz container of whipped cream cheese. I don't know how long the tray in the freezer will last... probably only a week or so before I bake it. :)

Reviewed on Aug. 25, 2011 by ldkennard

This is a fantastic recipe. I prepared it exactly as written and it turned out great! Thank you for the specific instructions about how much sauce to reserve for the top and how much filling to put in each tortilla. Sounds silly, but I always end up too generous with some enchiladas and less generous with others. I'm expecting a baby in February and I can't wait to make these again as my due date gets closer so I can freeze a pan for those crazy newborn days. Thanks again for an awesome recipe!

Reviewed on Aug. 19, 2011 by kitchenmouseof5

All I gotta say is, It is absolutely delicious!!! My picky girls even love it. I did cut recipe in half.

Reviewed on Aug. 06, 2011 by asabot

Easy to make, quick to assemble, great flavor!

Reviewed on Jul. 27, 2011 by kyle1987

We loved this recipe. I used chopped chicken breasts that I had cooked as I didn't have a rotisserie chicken on hand when I decided to make it. It was just my husband and I plus our daughter was visiting so instead of making both casseroles, I "rolled" just half of it and put the chicken and soup mixtures in the freezer so that it didn't take up as much room as a casserole dish. It will be a chich to finish it up next time for another wonderful, easy meal.

Reviewed on Jul. 24, 2011 by mommaphat

My husband just loves this! I like that it makes two pans so when I don?t feel like cooking all I have to do is pull the extra pan out of the freezer for dinner. Everyone who tries it loves it.

Reviewed on Jun. 22, 2011 by mreilly615

Everyone loved this. I haved the recipe and I made my own cream of chicken & cheddar cheese soup. This will be made again.

Reviewed on Jun. 21, 2011 by Dawn Humphreys

Yummy! The entire family loved this and I too like that there is a second casserole in the freezer to serve later. Served this with shredded lettuce on top and refried beans on the side. My hubby said he has never had a better enchilada.

Reviewed on Jun. 16, 2011 by GranMarion

We also made it last night and it was a big hit. What a great way to use Rotisserie chicken. I served the Tropical Guacamole with it. No leftovers. Handed the second casserole to DD.

Reviewed on Jun. 14, 2011 by kstone11

Made this last night. We all loved it, even my picky 2 yr old. And the convenience of making 2 casseroles with this recipe is great. We all look forward to having this again and having one already prepared in the freezer is a wonderful.