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Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas Recipe

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. YIELD: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 milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) shredded cheddar cheese


  • 1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
  • 2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
  • 3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Nutritional Facts

2 each: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.

Reviews for Creamy Chicken Enchiladas

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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"

Reviewed Aug. 29, 2017

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

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!"

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. :-("

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!"

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..."

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."

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!"

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