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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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


  • 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.


  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.

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Kris Hodges User ID: 5707772 268300
Reviewed Jun. 23, 2017

"The problem with flour tortillas in enchilada dishes is that they become gummy. Use corn tortillas instead."

ktype User ID: 4188985 259479
Reviewed Jan. 9, 2017

"Makes a double recipe. Eat one/freeze one!"

Cocina76 User ID: 8880188 258443
Reviewed Dec. 21, 2016

"I just read it but I would use corn tortillas instead. I definitely would not use flour. I'm sure for some people they would taste good like they do for your family. It's a matter of taste."

swles User ID: 5006797 256221
Reviewed Oct. 31, 2016

"We loved this recipe. Just added sliced black olives and a little sour cream on top. Will make again."

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. :("

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