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Simple Creamy Chicken Enchiladas Recipe
Simple Creamy Chicken Enchiladas Recipe photo by Taste of Home
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Simple Creamy Chicken Enchiladas Recipe

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4.5 34 35
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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.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 10 servings

Ingredients

  • 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

Nutritional Facts

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

Directions

  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).
Originally published as Creamy Chicken Enchiladas in Simple & Delicious June/July 2011, p50

Full-Bodied White Wine

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


Reviews for Simple Creamy Chicken Enchiladas

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Cookiesnob
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."

MY REVIEW
DWare5883
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."

MY REVIEW
bjpalmer
Reviewed Aug. 12, 2015

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

MY REVIEW
JanetS68
Reviewed Jun. 4, 2014

"Didn't enjoy. :("

MY REVIEW
Sheila_la
Reviewed Apr. 8, 2014

"Can't wait to try it."

MY REVIEW
Tracy V
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."

MY REVIEW
PIEGRL
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."

MY REVIEW
Summy
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! :)"

MY REVIEW
Chris-Dan
Reviewed Sep. 4, 2013

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

MY REVIEW
schroe22
Reviewed Sep. 3, 2013

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

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