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My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
Nutritional Facts 2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1,392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.
Originally published as Creamy Chicken Enchiladas in Taste of Home April/May 2008, p16
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 14, 2013 by Sheriff8688
This recipee was absolutely amazing! My family loved this and they all want the recipee. I do have to say this was very easy to make, you could probably even use a whole chicken that is already baked from walmart that only costs $5.00- I hope everyone enjoys this as much as we did.- Liz
Reviewed on Mar. 05, 2013 by LittleBeeMe
I make chicken enchiladas with a recipe very similar to this, and my family loves them. My oldest son doesn't like creamy foods, so I do not use the sauce made with the soup and sour cream. Instead, I use a large can of prepared red enchilada sauce. I put the can of diced green chiles in with the chicken filling. About twice a month I cook an entire bag of frozen chicken breasts in my slow cooker. I shred the cooked chicken and freeze it in 3 cup portions for recipes that call for cooked chicken. It's a real time saver.
Reviewed on Feb. 27, 2013 by cookieladyangel
Since there is only two of us -- I made half the recipe. Also since I don't like hot spicy food -- I didn't put the green chilies in. I had leftover cooked chopped turkey in the freezer so used that instead of chicken & added 1/2 cup chopped green pepper to the meat mixture. We did like it & will make again. My husband thought since I didn't put the green chilies in that I should have used 1 Tablespoon (or 2 T for a full recipe) instead of teaspoon to give it more flavor. The soup mixture was just the right amount and was a great meal along with the rice-a-roni with leeks that my husband made. Two per person is the right amount so we have leftovers even with doing half the recipe.
Reviewed on Feb. 27, 2013 by Jenn-Jenn
Great meal using recipes already in the house.
Reviewed on Feb. 27, 2013 by anitan
I make this recipe regularly and my family loves it! I use low fat cream cheese and fat free sour cream, and you can't tell the difference. I usually freeze one pan to use later, and it freezes really well. Delicious!
Reviewed on Feb. 27, 2013 by donnal777
This is a great recipe for anyone who has a fussy eater in the family. Mine is my husband, who does not like Mexican food! I made it once or twice and now he asks me to make it every couple of weeks. I changed it a little by using cream of celery or Golden Mushroom soup in place of the cream of chicken. I also cut the recipe in halfwhen it was just the two of us.
Reviewed on Feb. 27, 2013 by maggiewilliams
I made this last night and my 9 year old asked me to add it to our meal rotation, he NEVER asks for something over again! I did make a few changes because it would have been way too much for my family. I added half a package (4 ounces) of cream cheese to 2 cups of cooked, chopped chicken with some taco seasoning and a little water. Then I stuffed 6 smaller tortillas and placed them in the dish. I mixed about 1/2 cup of sour cream, 1 can of cream of chicken, about a 1/3 of a cup of 1% milk and 1 small can of green chilie's together. Poured the mixture over the tortilla's and baked for 30 minutes on 350. Then added some cheese and put it back in for 10. I think I'm going to try to make these into a freezer meal so that I can pop a dish out and have it ready for dinner that night. Great family recipe, thanks for sharing!
Reviewed on Feb. 23, 2013 by Tattersb
I've tried several different chicken enchilada recipes, but I always come back to this one.
Reviewed on Feb. 16, 2013 by seattlemom
Ok, the base line for this recipe is good although it was too creamy. I would cut back on the soup and sour cream. a light layer would be better. Also, there is little flavor so I doctored it up a bit. I added black beans, corn, fresh cilantro and pico de gallo to the chicken mixture the second time I made it and it was much better. the recipe as it is is too creamy and bland.
Reviewed on Aug. 30, 2012 by natibreed
THIS IS A GREAT RECIPE! I LOVE IT. THANK YOU.
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