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

Creamy Chicken Enchiladas Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 10 servings


  • 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 (10-3/4 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 (8 ounces) shredded cheddar cheese

Nutritional Facts

2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.


  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

Full-Bodied White Wine

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

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Reviewed Jan. 24, 2016

"Restaurant flavor at home! So easy, it's a keeper!"

Reviewed Jun. 16, 2015

"Ok, so... I just made an account so I could write a review on these. Yeah... that's how good these are. And that was 2 years ago! Sadly, I haven't made them since then. I made them for my CNA class of about 10 (me being a student) at the end of the course for a little potluck that we had after our clinicals were over. Everyone LOVED them and at least one of those people wasn't too fond of enchiladas. My instructor even took some home for dinner!! I lost the recipe a few weeks after that and am so glad I was able to find it so easily today!! I will be making a pan of these for the office staff at my workplace, a whopping 4 people, and a few friends that I have mentioned these to in the past. I have no doubt that they will be a big hit once again!"

Reviewed Jan. 25, 2015

"Made 4 extra pans to freeze for later. We went through all but 1 in 2 weeks. They are terrific!"

Reviewed Jan. 19, 2015

"My wife's not much of a Mexican food fan, even though it's one of my favorites, but she liked this for a change so that's always a plus. It was pretty easy to make too. All you need is some tortilla chips and homemade salsa to go along with it!"

Reviewed Sep. 17, 2014

"This is sooooo good."

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