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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 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.
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