Creamy Chicken Enchiladas Recipe

4.5 86 103
Creamy Chicken Enchiladas Recipe
Creamy Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Creamy Chicken Enchiladas Recipe

Read Reviews
4.5 86 103
Publisher Photo
My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken
  • 20 flour tortillas (6 inches), room temperature
  • 2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups shredded cheddar cheese

Directions

Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chilies; pour over enchiladas.
Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
Originally published as Creamy Chicken Enchiladas in Taste of Home April/May 2008, p16

Nutritional Facts

2 enchiladas: 701 calories, 42g fat (20g saturated fat), 126mg cholesterol, 1357mg sodium, 44g carbohydrate (5g sugars, 5g fiber), 36g protein.

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  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken
  • 20 flour tortillas (6 inches), room temperature
  • 2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups shredded cheddar cheese
  1. Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
  2. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chilies; pour over enchiladas.
  3. Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
Originally published as Creamy Chicken Enchiladas in Taste of Home April/May 2008, p16

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Reviews forCreamy Chicken Enchiladas

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Byron User ID: 9478114 290219
Reviewed Jun. 18, 2018

"Wow, family in Port Gamble and Port Hadlock, this is exactly what i was looking for."

MY REVIEW
spam0729 User ID: 8712600 289956
Reviewed Jun. 11, 2018

"These are really good. I made half recipe and made two changes. In addition to seasonings in recipe, I added some fajita seasoning to my chicken while cooking and used Jalapeno flour tortillas. Off the chain."

MY REVIEW
Juanita User ID: 9123149 285968
Reviewed Apr. 1, 2018

"I made this for a family get together and it was the very firstthing to disappear!"

MY REVIEW
bernerlover User ID: 2342652 283825
Reviewed Feb. 17, 2018

"these are really good. I always halve the recipe. I don't use a whole can of chili's either because I don't like that much spice, I usually wind up using maybe a 1/3 can, otherwise it's as written. I've made this recipe a few times- It's tasty"

MY REVIEW
rhoadeoii User ID: 8319118 272376
Reviewed Aug. 29, 2017

"easy! My family loved this. FYI, The recipe makes two 9x13 servings."

MY REVIEW
MariannesRecipes User ID: 3408484 268752
Reviewed Jul. 1, 2017

"Hands down the best enchiladas ever! We were in heaven when I made these, now my go to "company meal", love this!"

MY REVIEW
jones2888 User ID: 8906843 264165
Reviewed Apr. 1, 2017

"Ok I made this 2 days ago. You have 2 cans of cream of chicken soup, 2 cups of sour cream, and one cup of milk - a pretty large amount of liquid. These were very very delicious but I couldn't use them the next day. The liquid soaked into the tortilla and they just disintegrated and made a huge globby mess. My advice is to eat it all, or halve the recipe. It will not hold up to reheating. :-("

MY REVIEW
Michelle User ID: 9056893 263246
Reviewed Mar. 9, 2017

"It's a keeper! My family really liked this:) I halved the recipe (I was only making it for three people and I wasn't sure if it would hold up for the next day). It made seven tortillas and cost around $10 to make. I didn't tweak this recipe much. I did season the chicken with salt and pepper while cooking it. For the sauce that goes into the chicken, I did not have onion powder so I used 2 teaspoons of the Cumin instead of one. The sauce that goes over the top is quite a lot. Even halving it, i only used about half of that sauce. I took the half can of the remaining rotel tomatoes and chilies drained it and topped it when finished cooking along with chopped cilantro. I've shyed away from making enchiladas because in the past I've made them and they were soggy. However this recipe the bottoms were nice and firm. Follow the directions and DO NOT put sauce on the bottom of the pan, I was debating whether or not and definitely glad I didn't. Can't wait to make again! As the other reviewers stated it does taste like restaurant quality. Very delicious!"

MY REVIEW
lamonli User ID: 8259881 257100
Reviewed Nov. 21, 2016

"This was terrible! I halved the recipe so maybe that was it but lord it was bad! The soup and cream cheese was not a good idea..."

MY REVIEW
Mammaw08 User ID: 6496711 254559
Reviewed Sep. 24, 2016

"This recipe is absolutely delicious!! I made them earlier this week and my grandson loved them, too. Leftovers are even better. Will definitely include this recipe in my favorites. Thank you for posting."

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