Creamy Chicken Enchiladas
Total TimePrep: 30 min. Bake: 35 min.
- 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
- 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.
Nutrition Facts2 enchiladas: 701 calories, 42g fat (20g saturated fat), 126mg cholesterol, 1357mg sodium, 44g carbohydrate (5g sugars, 5g fiber), 36g protein.
Jun 18, 2018
Wow, family in Port Gamble and Port Hadlock, this is exactly what i was looking for.
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.
Apr 1, 2018
I made this for a family get together and it was the very firstthing to disappear!
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
Aug 29, 2017
Easy! My family loved this. FYI, The recipe makes two 9x13 servings.
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!
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. :-(
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!
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...
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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