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Creamy Chicken Enchiladas

 Creamy Chicken Enchiladas
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
10 ServingsPrep: 30 min. Bake: 35 min.

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

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water,
  • onion powder, cumin, salt and pepper until smooth. Stir in chicken.
  • 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.
  • Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with
  • cheese; bake 5 minutes longer or until cheese is melted. Yield: 10

2 of 2

Creamy Chicken Enchiladas (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.