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Simple Creamy Chicken Enchiladas

 Simple Creamy Chicken Enchiladas
This is one of the first recipes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama
10 ServingsPrep: 30 min. Bake: 30 min.


  • 1 rotisserie chicken
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/4 cup 2% milk
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 package (8 ounces) cream cheese, cubed
  • 20 flour tortillas (8 inches), warmed
  • 4 cups shredded Mexican cheese blend


  • Preheat oven to 350°. Remove meat from bones; discard bones.
  • Shred chicken with two forks and set aside. In a large bowl, combine
  • the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to
  • another bowl; add chicken and cream cheese.
  • Spread 1/4 cup soup mixture into each of two greased 13x9-in. baking
  • dishes. Place 1/3 cup chicken mixture down the center of each
  • tortilla. Roll up and place seam side down in baking dishes. Pour

2 of 2

Simple Creamy Chicken Enchiladas (continued)

Directions (continued)

  • remaining soup mixture over tops; sprinkle with cheese.
  • Bake, uncovered, 30-35 minutes or until heated through and cheese is
  • melted. Yield: 2 casseroles (5 servings each).
Nutritional Facts: 2 enchiladas equals 789 calories, 38 g fat (18 g saturated fat), 129 mg cholesterol, 1,930 mg sodium, 69 g carbohydrate, 3 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.