Favorite Creamy Chicken Enchiladas Recipe

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"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings


  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup (8 ounces) fat-free sour cream
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 6 fat-free flour tortillas (8-1/2 inches)
  • 2 cups cubed cooked chicken breast

Nutritional Facts

1 each: 362 calories, 10g fat (5g saturated fat), 66mg cholesterol, 1107mg sodium, 37g carbohydrate (0g sugars, 2g fiber), 32g protein Diabetic Exchanges:2 starch, 3 lean meat 1 vegetabl


  1. In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.
  2. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Creamy Chicken Enchiladas in Quick Cooking November/December 2001, p15

Full-Bodied White Wine

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

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Reviewed May. 13, 2014

"Tried this tonight with some left over roast chicken (probably a little more than the 2 cups called for). Added the Rotel tomatoes with chilis that says "hot" on the label. Didn't have any mozzarella cheese so grated some pepperjack cheese and used some sharp cheddar that I had on-hand. Also added a can of drained sliced olives. WOW! was this good. My husband, who wouldn't eat an enchillada if his life depended on it said to keep this recipe and make it often! We really enjoyed it and will definitely make it often. Served it with a can of re-fried fat free beans that I dressed up with salsa and topped with cheddar cheese. A great meal."

Reviewed Feb. 3, 2014

"One of the first recipes I made when I received the 2001 Quick Cooking Cookbook and still making these 13 years later. Very yummy."

Reviewed Sep. 24, 2012

"I have made this recipe many times and I LOVE IT. Definitely a keeper. Anytime someone mentions that they like Mexican food I immediately suggest this. Souperb (pun intended)."

Reviewed Sep. 17, 2011

"Made this tonight and it was so very delicious. Printing this recipe as a keeper.

One the of best mexican dishes we have had.
Thank You Melissa R."

Reviewed Mar. 14, 2011

"This is a wonderful recipe...one I keep going back to for no fail quick and easy enchiladas. My kids love it too and they can be a bit picky!"

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