Simple Creamy Chicken Enchiladas

Name: Simple Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 casseroles (5 servings each).
Ingredients: 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

This is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly—definitely one of the best chicken enchilada recipes! —Melissa Rogers, Tuscaloosa, Alabama

Ingredients

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

Directions

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.

Originally published as Creamy Chicken Enchiladas in Simple & Delicious June/July 2011

Reviews

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Average Rating:

Cyndyhh

Jul 30, 2018

I'm not rating this because I won't use it. I'm sure that people who have no objection to the use of canned soups will like it. But for heaven's sake ToH, can't you come up with recipes without canned soup in them? Unhealthy, nasty tasting, please, please think about this.
ElHefeDeBombaros

Jul 30, 2018

Gack!! Alabama Enchiladas. I'm from San Diego an NO ONE there would make anything like this. Why not add a block of Velveeda, as well.
Debglass11

Jan 28, 2018

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
Shawna

Jan 2, 2018

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.
Linda

Dec 22, 2017

I make this recipe all the time. It's easy to make and and everyone I share it with, loves it. My neighbor says it's "the best chicken enchiladas he's ever ate".
jwjjr

Dec 22, 2017

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
Andelee

Oct 13, 2017

This was very good. Even my picky daughter enjoyed them. I did not use rotisserie chicken. I baked off some boneless skinless chicken thighs that I seasoned with pepper and a light amount of Season All. Best part is, I have three more meals in the freezer!
Nichole

Jul 24, 2017

Very creamy.
Amy

Jul 19, 2017

I just can't make any kind of enchiladas that call for canned cream soup. Ugh.
ktype

Jan 9, 2017

Makes a double recipe. Eat one/freeze one!