Creamy Chicken Enchiladas Recipe
Creamy Chicken Enchiladas Recipe photo by Taste of Home
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Creamy Chicken Enchiladas Recipe

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4.5 80 96
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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
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 10 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken
  • 20 flour tortillas (6 inches), room temperature
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

2 each: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.


  1. Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
  2. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chilies; pour over enchiladas.
  3. Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
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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jones2888 User ID: 8906843 264165
Reviewed Apr. 1, 2017

"Ok I made this 2 days ago. You have 2 cans of cream of chicken soup, 2 cups of sour cream, and one cup of milk - a pretty large amount of liquid. These were very very delicious but I couldn't use them the next day. The liquid soaked into the tortilla and they just disintegrated and made a huge globby mess. My advice is to eat it all, or halve the recipe. It will not hold up to reheating. :-("

Michelle User ID: 9056893 263246
Reviewed Mar. 9, 2017

"It's a keeper! My family really liked this:) I halved the recipe (I was only making it for three people and I wasn't sure if it would hold up for the next day). It made seven tortillas and cost around $10 to make. I didn't tweak this recipe much. I did season the chicken with salt and pepper while cooking it. For the sauce that goes into the chicken, I did not have onion powder so I used 2 teaspoons of the Cumin instead of one. The sauce that goes over the top is quite a lot. Even halving it, i only used about half of that sauce. I took the half can of the remaining rotel tomatoes and chilies drained it and topped it when finished cooking along with chopped cilantro. I've shyed away from making enchiladas because in the past I've made them and they were soggy. However this recipe the bottoms were nice and firm. Follow the directions and DO NOT put sauce on the bottom of the pan, I was debating whether or not and definitely glad I didn't. Can't wait to make again! As the other reviewers stated it does taste like restaurant quality. Very delicious!"

lamonli User ID: 8259881 257100
Reviewed Nov. 21, 2016

"This was terrible! I halved the recipe so maybe that was it but lord it was bad! The soup and cream cheese was not a good idea..."

Mammaw08 User ID: 6496711 254559
Reviewed Sep. 24, 2016

"This recipe is absolutely delicious!! I made them earlier this week and my grandson loved them, too. Leftovers are even better. Will definitely include this recipe in my favorites. Thank you for posting."

kiki61 User ID: 5785048 242451
Reviewed Jan. 24, 2016

"Restaurant flavor at home! So easy, it's a keeper!"

ChickenEnchiladas User ID: 8418626 228074
Reviewed Jun. 16, 2015

"Ok, so... I just made an account so I could write a review on these. Yeah... that's how good these are. And that was 2 years ago! Sadly, I haven't made them since then. I made them for my CNA class of about 10 (me being a student) at the end of the course for a little potluck that we had after our clinicals were over. Everyone LOVED them and at least one of those people wasn't too fond of enchiladas. My instructor even took some home for dinner!! I lost the recipe a few weeks after that and am so glad I was able to find it so easily today!! I will be making a pan of these for the office staff at my workplace, a whopping 4 people, and a few friends that I have mentioned these to in the past. I have no doubt that they will be a big hit once again!"

gembirdd User ID: 5806657 218841
Reviewed Jan. 25, 2015

"Made 4 extra pans to freeze for later. We went through all but 1 in 2 weeks. They are terrific!"

Worshipguy User ID: 6391761 218273
Reviewed Jan. 19, 2015

"My wife's not much of a Mexican food fan, even though it's one of my favorites, but she liked this for a change so that's always a plus. It was pretty easy to make too. All you need is some tortilla chips and homemade salsa to go along with it!"

lberry222 User ID: 4948624 142824
Reviewed Sep. 17, 2014

"This is sooooo good."

hamhock32 User ID: 7001222 111188
Reviewed Sep. 16, 2014

"Tastes like a Mexican restaurant right in your home."

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