- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 2 cans (10-1/2 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
- 5 cups shredded rotisserie chicken
- 1 package (8 ounces) cream cheese, cubed and softened
- 20 flour tortillas (8 inches), warmed
- 4 cups shredded Mexican cheese blend
- Preheat oven to 350°. For sauce, mix first eight ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce.
- Spread 1/4 cup sauce into each of two greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese.
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 greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer. Yield: 2 casseroles (5 servings each).
Reviews forSimple Creamy Chicken Enchiladas
"easy to make and delicious! Instead of using rotisserie chicken, I stewed chicken breasts in the crockpot and then shredded them. I also halved the recipe and it generously filled a 13x9 baking dish for us. Used corn tortillas because that's what we prefer and also put some shredded cheese into each enchilada. Really good! Will definitely make again!Volunteer Field Editor"
"This was simple and tasty! I realized as I tasted it that I use the same combo of Rotel, cream of chicken soup and taco seasoning with chicken breasts in a crockpot to make shredded chicken for tacos and nachos. So this tasted familiar but was much quicker (and less liquidy) than my crockpot method when combined with leftover rotisserie chicken meat. I tried a half size portion recipe making three changes. Instead of flour tortillas, I used corn tortillas to avoid gumminess. I also did not have cheese soup so used a 4 ounce single serve nacho cheese dip cup. In place of the variety of spices, I used taco seasoning. The result was a nice pan of quick chicken enchiladas. They didn't taste "authentic" but were good."
"Whether rotisserie or boiled chicken, shred the chicken! However, I thought enchiladas were corn and burritos were wheat. I would suggest a mix of 50/50 sour cream and heavy cream seasoned with chopped chives and parsley with salt and pepper, maybe some cilantro, and perhaps less cream cheese. Cream cheese makes things soggy and takes too long to soften! And it is too bland! Find a way to add pepper flakes! This recipe is wonderful but needs more power! Joe"
"I just can't make any kind of enchiladas that call for canned cream soup. Ugh."
"Makes a double recipe. Eat one/freeze one!"
"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."
"We loved this recipe. Just added sliced black olives and a little sour cream on top. Will make again."