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Simple Creamy Chicken Enchiladas Recipe

Simple Creamy Chicken Enchiladas Recipe photo by Taste of Home

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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

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Simple Creamy Chicken Enchiladas Recipe

Prep: 30 min. Bake: 30 min.

Yield: 10 Servings

30 30 60

Ingredients

1 rotisserie chicken
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 package (8 ounces) cream cheese, cubed
20 flour tortillas (8 inches), warmed
4 cups shredded Mexican cheese blend

Directions

Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5 servings each).

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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Simple Creamy Chicken Enchiladas

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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.

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