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Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas Recipe

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. YIELD:10 servings

Ingredients

  • 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

Directions

  • 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.

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.

Reviews for Creamy Chicken Enchiladas

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MY REVIEW
Reviewed Jan. 24, 2016

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

MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 25, 2015

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

MY REVIEW
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!"

MY REVIEW
Reviewed Sep. 17, 2014

"This is sooooo good."

MY REVIEW
Reviewed Sep. 16, 2014

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

MY REVIEW
Reviewed Sep. 8, 2014

"I made it for my Bunco. Everyone loved it!"

MY REVIEW
Reviewed Aug. 19, 2014

"Family loves it! I add a little spinach to the chicken filling!"

MY REVIEW
Reviewed May. 12, 2014

"Loved it!"

MY REVIEW
Reviewed Apr. 14, 2014

"My family loves this dish, I've made it several times now. Having 2 pans of it helps too since we have a big family & I usually have to double or triple recipes. Thank you for submitting this recipe, Suz"

MY REVIEW
Reviewed Apr. 2, 2014

"Wow!! This will be made again! Not the healthiest meal so it'll be saved for splurge days. The cream cheese chicken filling makes this superior. I love the cumin!"

MY REVIEW
Reviewed Apr. 1, 2014

"My family loves this recipe! I have been making it for years and added it to the Family Reunion cook book!"

MY REVIEW
Reviewed Feb. 12, 2014

"Me and my family LOVED these!! Very good, very creamy. I make them a lot!"

MY REVIEW
Reviewed Jan. 25, 2014

"Really good!"

MY REVIEW
Reviewed Oct. 7, 2013

"I have been making this for over 30 years and it is the only thing my grown children ask me to make but can I make a few suggestions? 1/4 cup butter or margarine with 1/4 cup chopped onions with a few pecan pieces sautéed until onions are opaque into the chicken mixture. In addition add a little jalapeño juice. In the sour cream mixture add some jalapeños and 1 tablespoon of milk. The jalapeños give it a little kick and the pecans and sautéed onions bring out the cumin in the chicken. I always add a bit more cumin. For the cheese add two kinds.. Mild cheddar and jack. Let me know how it goes ;-)"

MY REVIEW
Reviewed Sep. 28, 2013

"Love this recipe! So happy it did not have the traditional enchilada red sauce. I have made this several times and there are never any leftovers."

MY REVIEW
Reviewed Sep. 7, 2013

"I would in the future just dress the finished bake with some finely minced parsley.Just for color. Perfect for groups."

MY REVIEW
Reviewed Sep. 3, 2013

"Just a note aside ,those that are reducing fat content?There is a reduced fat cream of chicken soup by Campbelle that is great.I however make this just as Pat suggests,so delicious,I don't want to change it at all."

MY REVIEW
Reviewed Sep. 3, 2013

"Without question superb.easy to make(I use rotisserie chicken from the supermarket)Foolproof and everyone loves it.Plan on making it for my daughter's baby shower this month.Thank you Pat,this one is a keeper!"

MY REVIEW
Reviewed Aug. 25, 2013

"I have made this recipe several times now and love, love, love it. Makes great leftovers."

MY REVIEW
Reviewed Jul. 26, 2013

"Fantastic recipe, make it all the time. The only I do different is add more chicken to tortilla than what it calls for."

MY REVIEW
Reviewed Jun. 29, 2013

"I skinnied this down with low fat cream cheese, low fat sour cream, 1% milk and 2% cheese. Just as delishious! I've also tried it with a bed of 4 cups cooked brown rice, instead of tortillas and got raves.! Thanks Pat for such a tasty and adaptable recipe!!"

MY REVIEW
Reviewed Apr. 14, 2013

"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"

MY REVIEW
Reviewed Mar. 5, 2013

"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."

MY REVIEW
Reviewed Feb. 27, 2013

"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."

MY REVIEW
Reviewed Feb. 27, 2013

"Great meal using recipes already in the house."

MY REVIEW
Reviewed Feb. 27, 2013

"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!"

MY REVIEW
Reviewed Feb. 27, 2013

"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."

MY REVIEW
Reviewed Feb. 27, 2013

"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!"

MY REVIEW
Reviewed Feb. 23, 2013

"I've tried several different chicken enchilada recipes, but I always come back to this one."

MY REVIEW
Reviewed Feb. 16, 2013

"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."

MY REVIEW
Reviewed Aug. 30, 2012

"THIS IS A GREAT RECIPE! I LOVE IT. THANK YOU."

MY REVIEW
Reviewed Jul. 18, 2012

"I absolutely love this recipe, my kids did too and the hubby. Its great, I added some more veggies to the meat mixture just because I love my veggies in any meal I can get them in. I am making this again tonight for dinner. Thanks so much for the recipe I think best part about this recipe is that it dont need enchilada sauce."

MY REVIEW
Reviewed May. 29, 2012

"I"ve made this with my kids...they loved it. The second time we made it we added Mexican style corn and white rice in with the chicken ...it was even better :)"

MY REVIEW
Reviewed May. 15, 2012

"We love this recipe. I have to half it for a family of 4. Its a lot of sauce but I load it with lots of cheese. This family loves a lot of cheese. Even my picky girls love it. I give this 10 stars!!"

MY REVIEW
Reviewed May. 7, 2012

"Its good, needs a little bit of tweakin though. Needed a little something more"

MY REVIEW
Reviewed Apr. 5, 2012

"This made an incredible dinner dish . . . and I got rave reviews from everyone on it . . . even the picky picky eaters liked it!!!"

MY REVIEW
Reviewed Apr. 4, 2012

"We are vegetarian, so I used our "veggie" chicken and some rice. This is a very easy and flavorful recipe!"

MY REVIEW
Reviewed Jan. 29, 2012

"I've made this several times. My family LOVES it...I agree there is alot of sauce but I use only what I need. I once made these for a friend and she came back and asked me if she could pay me to make them for a luncheon she was having at work. I also had to send out copies of the recipe. Definately a huge hit."

MY REVIEW
Reviewed Dec. 30, 2011

"Maybe ekatiakarpova forgot to put the cheese on it. Mine looked just like the picture and it was delicious and so easy to make. My other half loved it and so did I. We will definitely have this again."

MY REVIEW
Reviewed Dec. 23, 2011

"Wicked awesome! Each time I make it, someone wants the recipe :) Thank you!! Kids love it as well as grown-ups"

MY REVIEW
Reviewed Oct. 31, 2011

"The photo has not that sause that this recipe calls."

MY REVIEW
Reviewed Oct. 31, 2011

"Too much sauce and it is very thick and has very strong cream of chicken taste"

MY REVIEW
Reviewed Oct. 30, 2011

"Too much sauce. The sauce is heavy and creamy. And it has strong cream of chicken taste."

MY REVIEW
Reviewed Oct. 30, 2011

"Too much sause. The sauce is very heavy, creamy and fat. It has very strong cream of chicken taste. I wished it has another sause but the chicken is very good. I would not like to cook this recipe again."

MY REVIEW
Reviewed Sep. 22, 2011

"So simple and yummy! My husband and boys loved it! Will definately make this again!!"

MY REVIEW
Reviewed Aug. 23, 2011

"This was very easy to make and the whole family LOVED it. I will make it again."

MY REVIEW
Reviewed Jun. 21, 2011

"I have made this a handful of times. Even my husband who is not to thrilled about chicken loves it."

MY REVIEW
Reviewed Apr. 26, 2011

"My family & friends love this recipe! Very easy & delicious!"

MY REVIEW
Reviewed Apr. 14, 2011

"Awesome recipe. I split it in half for my family, it divides perfectly. This is even great warmed up for leftovers the next day!"

MY REVIEW
Reviewed Apr. 6, 2011

"Great and simple recipe. This made a ton of enchiladas and even with my family of 5 big eaters we still have plenty left over. I may halve the sauce recipe next time because they are absolutely oozing with sauce! Not a bad thing, just a lot of sauce. Next time I make this, I may freeze half of the recipe for a meal later on. Really delicious!"

MY REVIEW
Reviewed Mar. 31, 2011

"These are so good, every time I make them, I can't believe they I made them. Have shared your recipe with family and friends, someone always asks. Thank you, we LOVE it."

MY REVIEW
Reviewed Mar. 19, 2011

"My family of seven loved this!! None left over! However, it only made 16, not 20 and I halved the soup mixture for the topping. A new family favorite! Thanks!!"

MY REVIEW
Reviewed Feb. 9, 2011

"OMGGG so gooooood! I"m a 29 year old Mexican woman from South Texas and used to discriminate against any type of enchilada that was rolled ina flour tortilla (we only use corn) so I was very skeptical about this recipe. I'm so in love with these enchiladas, I don't even miss the corn tortillas! So rich and creamy and cheeeesy and ohhhh soooo good. Even just as yummy the next day in the microwave (I just reheated some from last night and inhaled them!)..OK, just a few notes: I only used one can of mild rotel, drained. I didn't use the 2 cans of green chillies (I have 3 small children & they aren't keen on spice). Second, I only used one 13x9 pan, so I rolled about 11 enchiladas (9 side by side and 2 of them I had to fit above those 9 longways)..I used all of the chicken filling in the 11 tortillas but was left with quite a bit of the sauce. Oh and I always use lots of cheese for the topping, I never follow the recipe on cheese because we loooove cheese. You won't regret making these babies!!"

MY REVIEW
Reviewed Oct. 7, 2010

"Best Recipe ever! Everyone loves this....This will be a regular in our home."

MY REVIEW
Reviewed Aug. 22, 2010

"Fabulous recipe! They are very filling so portioned it down for two people (2 meals). Used an 8 x 8 dish, 6 - 6" tortillas, halved everything else except green chilies (used full can), "shredded" the chicken instead of cubed (our preference), added a can of well drained Rotel as suggested below. At first we thought half the sauce was a lot for an 8 x 8, but it was perfect b/c it's so tasty! Will definitely make these again and increase the portions depending on the size of dish used."

MY REVIEW
Reviewed Aug. 13, 2010

"The cream sauce itself is abosolutley fabulous! SO DELISH!"

MY REVIEW
Reviewed Jul. 15, 2010

"Excellent recipe. Did not substitute any of the ingredients. Just added green onions and black olives on top!"

MY REVIEW
Reviewed Feb. 12, 2010

"I have made this several times and everyone in my family loves it. Even my 4 yr old son said "Really good mom!!" I love it left over just as much as I do fresh out of the oven."

MY REVIEW
Reviewed Dec. 2, 2009

"LOVED these. A huge hit with all my fam. I did add some of the soup mix, and cheddar cheese to the chicken mix. And served with salsa on the side. YUM YUM I can not wait to make again."

MY REVIEW
Reviewed Nov. 19, 2009

"Awesome!! However, I added rotel because some of the reviews said it wasn't very spicy...that made it WAY TOO spicy for my children. I WILL be making these again, but without the rotel!! We loved them!!"

MY REVIEW
Reviewed Aug. 18, 2009

"This was a very good recipe and both my husband and daughter thought it was delicious. I did add sauteed onions and spinach to 5 of them and sauteed onions and green peppers to the other 5. I also served them topped with salsa. They were fantastic! When my husband says he'd like to have something again, I know it's a winner."

MY REVIEW
Reviewed Jul. 15, 2009

"I tried this recipe today and my husband & I enjoyed it very much. I didn't have canned chilies, so I substituted 3 whole seeded fresh jalapenos from my garden and it worked well. This recipe is a keeper and I will make it again. It is now highlighted in my 2009 annual. Thanks for a good recipe."

MY REVIEW
Reviewed May. 7, 2009

"I agree! This is a "keeper" at my house!"

MY REVIEW
Reviewed Apr. 1, 2009

"This makes for a very delicious meal that my husband and 3 boys love. Easy to make and so yummy. I top mine off with chopped lettuce, tomatoes & olives to make up for the needed extra veggies and color."

MY REVIEW
Reviewed Mar. 2, 2009

"I agree with the other comments! This is a great recipe only thing that I added was I put a fresh green bell pepper in the chicken mixture and made it that more yummy!"

MY REVIEW
Reviewed Jan. 27, 2009

"This is such an awesome recipe!! We had out of towm family for an evening and I wanted something new to make. So I was going through my new book and I came across this recipe. Well, I am watching my calories and fat intake, so this was a perfect recipe to substitute. I used whole wheat tortillas, low fat sour cream & cream cheese, fat free soup, and reduced fat cheese, and it was fabulous.. No one even kenw it was low fat and much lower calorie!! Thank you for the recipe!!

Ms. Lynda"

MY REVIEW
Reviewed Jan. 13, 2009

"I love this recipe! I made it for cinco de mayo for my family and they loved it! I topped it off with chopped tomato on top!"

MY REVIEW
Reviewed Jan. 10, 2009

"I made this last night for dinner and it turned out GREAT!!! I will be making this again and again!"

MY REVIEW
Reviewed Nov. 2, 2008

"Re: Creamy Chicken Enchiladas

I love this recipe. I have made this several times. Freezes well. I made this for a planning day for 12 teachers at my school. They thought I had ordered it from a mexican restaurant. I topped it with shredded lettuce and chopped black olives. Served it with Spanish rice and refried beans. It was a hit. Thanks for the great recipe. Great for people that don't like too much spice.
B from Tennessee"

MY REVIEW
Reviewed Oct. 7, 2008

"I halved all of the ingredients and baked the enchiladas in an 8" square pan. We thought they were very good. I'd have upped the spiciness a bit if it weren't for a certain somewhat picky ten-year-old in this household. Overall, this is a good recipe and one I will make again."

MY REVIEW
Reviewed Aug. 25, 2008

"This did not make enough filling for 20 tortillas. It wasn't even enough for 10. My suggestion would be to double the filling amount. Overall these were decent, but I don't think I would make again as I have other enchilada recipes I like much better."

MY REVIEW
Reviewed Jul. 3, 2008

"I have taken this to my in-laws and to friends for dinner - and everyone has seconds! (OR THIRDS) Very easy, nutritous, and delicious. I use fat free ingredients but it is good either way."

MY REVIEW
Reviewed Jun. 16, 2008

"Whoo Hoo Baby! These are soooo good! My husband also said these were the best meal I had ever cooked!"

MY REVIEW
Reviewed Apr. 17, 2008

"My husband said it was the best meal I had ever cooked!!! I think it was too. I cook every night and I usually try to cook new things and this is so far the best I have been ranting and raving about them!!!!! Great job!"

MY REVIEW
Reviewed Apr. 3, 2008

"The cumin was good in them, but it needed some veggies. We added 6 chopped green onions and half the cheese to the chicken mixture and after cooking, topped the enchilladas with fresh diced tomatoes. We also added about 2 cups of sauces to the chicken mixture to get the right consistency. These were comprable to my mother-in-law's recipe, which is hard to beat."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.