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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

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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."

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."

Reviewed Aug. 12, 2015

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

Reviewed Jun. 4, 2014

"Didn't enjoy. :("

Reviewed Apr. 8, 2014

"Can't wait to try it."

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."

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."

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! :)"

Reviewed Sep. 4, 2013

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

Reviewed Sep. 3, 2013

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

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!"

Reviewed Aug. 13, 2013

"Wonderful meal. Easy to prepare."

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."

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!!"

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!"

Reviewed May. 5, 2012

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

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."

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."

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!"

Reviewed Mar. 8, 2012

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

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."

Reviewed Nov. 14, 2011

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

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!"

Reviewed Oct. 2, 2011

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

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. :)"

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!"

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."

Reviewed Aug. 6, 2011

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

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."

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."

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."

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."

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."

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."

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Wine Pairings

Full-Bodied White Wine

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