Back to Simple Creamy Chicken Enchiladas

Print Options


Card Sizes

Simple Creamy Chicken Enchiladas Recipe

Simple Creamy Chicken Enchiladas Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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 remaining soup mixture over tops; sprinkle with cheese.
  • 3. Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 45 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 2 casseroles (5 servings each).

Nutritional Facts

2 enchiladas: 789 calories, 38g fat (18g saturated fat), 129mg cholesterol, 1930mg sodium, 69g carbohydrate (6g sugars, 3g fiber), 42g protein.

Reviews for Simple Creamy Chicken Enchiladas

Sort By :
Ruffshse User ID: 4225266 255520
Reviewed Oct. 16, 2016

"Not impressed with this recipe. Was just ok a bit soggy.Will not make again. Family didn't care for it either."

heidiclark1 User ID: 2771648 252840
Reviewed Aug. 17, 2016

"My family really enjoyed these! I used some shredded chicken I had in the freezer and some black beans I had in the fridge. I used about 1 cup black beans and 11/2 cups chicken to make half of the recipe. I also made a homemade cheese sauce instead of using the cheddar cheese soup."

Cookiesnob User ID: 7334271 247287
Reviewed Apr. 20, 2016

"This was really good! The whole family liked it. I baked both pans of enchiladas because I wasn't sure how many we would need. We finished one pan at dinner and now we have one pan ready for another night. I used baked chicken breast rather than rotisserie chicken and it turned out great."

DWare5883 User ID: 5884353 245511
Reviewed Mar. 16, 2016

"Really enjoyed it. Instead of using the chicken, I just baked and shredded some chicken breasts. I used two pounds and that seemed to be a good amount. I like mine stuffed pretty good so I might up it to two and half next time. I also thought three cups of cheese on top was more than enough."

bjpalmer User ID: 467168 231102
Reviewed Aug. 12, 2015

"One of my husbands favorite dishes that I make! I am making it tomorrow night for dinner, too!"

JanetS68 User ID: 7803122 132511
Reviewed Jun. 4, 2014

"Didn't enjoy. :("

Sheila_la User ID: 7677718 150022
Reviewed Apr. 8, 2014

"Can't wait to try it."

Tracy V User ID: 4935305 194793
Reviewed Mar. 5, 2014

"Always receive compliments when I make these easy enchiladas! The last time I made them, I added a 1 inch layer of refried beans (loaded with minced garlic) to the bottom of my pans, then proceeded with the recipe as written. Didn't think it could be improved upon, but it was super tasty."

PIEGRL User ID: 7141412 194791
Reviewed Oct. 3, 2013 Edited Apr. 30, 2014

"This is a good chicken enchilada recipe I already have a beef enchilada one that my family loves I rate a recipe a 5 star if it is good and something I would make again and this very tasty . thanks for sharing Melissa the only change i made the 2nd time was corn shells it makes this dish taste really authentic."

Summy User ID: 1386846 195623
Reviewed Oct. 1, 2013

"So, easy and so good. I cut the recipe in half, but was talking on the phone at the same time, so I messed up and added ALL of the sauce to the chicken, and also forgot to add the milk.. So, I took half a can of cheddar cheese soup (since I'd halved the recipe, I had this leftover) and spread it over the enchiladas. It baked nicely, and then I topped the enchilada with verde salsa when I served it. It's so good, I just ate a portion for breakfast! :)"

Chris-Dan User ID: 6948908 110943
Reviewed Sep. 4, 2013

"All that sodium from the soups - gotta be an alternative"

schroe22 User ID: 3752829 150021
Reviewed Sep. 3, 2013

"Too much sodium. Definetly get low sodium soups!"

Timbergurl1 User ID: 4047214 116633
Reviewed Aug. 14, 2013

"I've made this dish several times and it's SO yummy. The only thing I do differently is I use a packet of taco seasoning in place of all the spices. It's easier and we like it. Other than that, thumbs up!"

ojc0806 User ID: 4482783 116630
Reviewed Aug. 13, 2013

"Wonderful meal. Easy to prepare."

mariposa767 User ID: 1061551 195622
Reviewed Jul. 16, 2012

"My family really liked this recipe but it was a bit on the spicy side for our toddler. I cut the recipe in half and still had plenty.... just didn't have one to freeze. Maybe if I cut down some on the chili powder next time, it won't be as spicy for us. Or we can just use lots of sour cream to cut the spice some."

Dawn Humphreys User ID: 5175289 194756
Reviewed May. 24, 2012

"We make these enchiladas often as all 5 of our boys cannot seem to get enough!! The only change that I make is that I only use 2 oz of cream cheese as I find the taste overwhelming if you use the entire 8 oz. We serve this with lettice, sour cream, refried beans, and spanish rice. Always a big hit! I also love that there is a second one to freeze and eat later. This is awesome for those nights you have no idea what to have for dinner!!"

Glenda B User ID: 4673846 178891
Reviewed May. 6, 2012

"I've never made enchiladas before but I did for Cinco de Mayo. Hubby's not a big spice fan so I'll cut back on the chili powder next time. Overall a winner!"

cindybruns User ID: 5429592 150020
Reviewed May. 5, 2012

"just looking at the calorie and sodium make me cringe...that's so unhealthy!!!"

MY REVIEW User ID: 2975957 177935
Reviewed May. 1, 2012

"I want to make this for this week-end & was wondering if anyone had any ideas on how to trim some of the sodium down. I thought of using tomato products that say no salt added.Any other ideas would be greatly appreciated. Tks."

bahaokie User ID: 2608373 212458
Reviewed Apr. 30, 2012

"I would make this recipe again and use corn tortillas just as I did the first time. Mexican people of Texas and Mexico do not use flour tortillas for enchiladas. They are much better with corn, especially if you can get fresh ones."

teresacrops User ID: 2400130 192989
Reviewed Mar. 22, 2012

"I made this recipe the first time when I first saw it printed in the magazine. I was taking a meal to a new mom, and it was perfect for taking one and keeping one for our family. Now we are expecting a baby in less than a month, and I am trying to stock the freezer. We had one for dinner and another to put in the freezer for after baby comes. I cooked about 4 lbs of bone-in chicken breasts in the crockpot and shredded the meat rather than getting a chicken from the store. I also didn't have the cheddar soup, but melted some Velveeta in the microwave with a little extra milk in its place. Delicious!"

fifthrowe User ID: 6568202 178883
Reviewed Mar. 8, 2012

"Awesome recipe!! My picky husband loved it!"

bjsilve0 User ID: 172187 191401
Reviewed Jan. 3, 2012

"Delicious and so easy to make. My other half loved it and so did I. We will definitely have this again."

noramarie User ID: 2253860 116753
Reviewed Nov. 14, 2011

"This is the best creamy enchiladas!! Very tasty!!! Definitely a keeper!!"

doreensanzone User ID: 1270959 191400
Reviewed Oct. 13, 2011

"I was skeptical because of the canned soup, but I'm convinced: this was DELICIOUS! Husband and teenage son enjoyed it too. A big keeper!"

hamb689 User ID: 433606 192987
Reviewed Oct. 2, 2011

"Wonderful! My husband (of 43 years) was most pleased with the dinner- both times!"

wmssquad User ID: 2540812 110882
Reviewed Sep. 7, 2011

"Made this tonight to rave reviews from the family. I had a few substitutions, but not because I was feeling adventurous, but rather was making do with what was already in the pantry. Diced tomatoes w/o chiles, condensed Nacho cheese soup and 12 oz container of whipped cream cheese. I don't know how long the tray in the freezer will last... probably only a week or so before I bake it. :)"

ldkennard User ID: 2126634 132089
Reviewed Aug. 25, 2011

"This is a fantastic recipe. I prepared it exactly as written and it turned out great! Thank you for the specific instructions about how much sauce to reserve for the top and how much filling to put in each tortilla. Sounds silly, but I always end up too generous with some enchiladas and less generous with others. I'm expecting a baby in February and I can't wait to make these again as my due date gets closer so I can freeze a pan for those crazy newborn days. Thanks again for an awesome recipe!"

kitchenmouseof5 User ID: 3358765 123589
Reviewed Aug. 19, 2011

"All I gotta say is, It is absolutely delicious!!! My picky girls even love it. I did cut recipe in half."

asabot User ID: 620927 132088
Reviewed Aug. 6, 2011

"Easy to make, quick to assemble, great flavor!"

kyle1987 User ID: 1583898 150019
Reviewed Jul. 27, 2011

"We loved this recipe. I used chopped chicken breasts that I had cooked as I didn't have a rotisserie chicken on hand when I decided to make it. It was just my husband and I plus our daughter was visiting so instead of making both casseroles, I "rolled" just half of it and put the chicken and soup mixtures in the freezer so that it didn't take up as much room as a casserole dish. It will be a chich to finish it up next time for another wonderful, easy meal."

mommaphat User ID: 5904334 212457
Reviewed Jul. 24, 2011

"My husband just loves this! I like that it makes two pans so when I don?t feel like cooking all I have to do is pull the extra pan out of the freezer for dinner. Everyone who tries it loves it."

mreilly615 User ID: 2340136 132087
Reviewed Jun. 22, 2011

"Everyone loved this. I haved the recipe and I made my own cream of chicken & cheddar cheese soup. This will be made again."

Dawn Humphreys User ID: 5175289 195613
Reviewed Jun. 21, 2011

"Yummy! The entire family loved this and I too like that there is a second casserole in the freezer to serve later. Served this with shredded lettuce on top and refried beans on the side. My hubby said he has never had a better enchilada."

GranMarion User ID: 4541988 110881
Reviewed Jun. 16, 2011

"We also made it last night and it was a big hit. What a great way to use Rotisserie chicken. I served the Tropical Guacamole with it. No leftovers. Handed the second casserole to DD."

kstone11 User ID: 1033683 116629
Reviewed Jun. 14, 2011

"Made this last night. We all loved it, even my picky 2 yr old. And the convenience of making 2 casseroles with this recipe is great. We all look forward to having this again and having one already prepared in the freezer is a wonderful."

Loading Image

Wine Pairings

Full-Bodied White Wine

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