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 chiles, 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 chiles, 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 8 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 2 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.

Test Kitchen Tips

To bring down the sodium content of this recipe, switch to no-salt-added diced tomatoes and reduced-sodium condensed soup.

Chili powder is a seasoning blend made primarily from dried chili peppers. Other ingredients commonly include garlic, onion, salt, oregano, cumin, coriander, cloves, cinnamon and even cocoa powder.

Love chicken enchiladas? Get more yummy recipes here.

Nutrition Facts

2 enchiladas: 828 calories, 40g fat (17g saturated fat), 132mg cholesterol, 1738mg sodium, 72g carbohydrate (5g sugars, 7g fiber), 42g protein.

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

Reviews

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Average Rating:

Angela

Jan 29, 2019

These are very tasty but definitely needs a little more enchilada sauce in the pan. Next time I may do 1
Kathie

Jan 27, 2019

This are really yummy! I did reduce the chili powder and the cumin to 2 1/2 teaspoons each and I used a jar of cheese dip sauce instead of the cheese soup. My husband even went for seconds.
quiltpinky1

Jan 17, 2019

Excellent enchiladas! My husband and I loved these. I served them with chopped lettuce and tomato and sour cream and guacamole and was a great meal. I did use the mild Rotel tomatoes as I don't like really spicy food and my husband put jalapenos on his so we were both happy.. Definitely make again!
CDHoward

Jan 7, 2019

This recipe turned out well, and my family really liked it.
ramona

Dec 20, 2018

I can not see how this recipe is healthy using all the cans of soup. Don't people realize there is entirely too much sodium in can soup.
sp238

Oct 21, 2018

Love this recipe! My husband requests this all the time. He says this is the best chicken enchiladas he’s ever tasted! I use corn tortillas instead of flour and my kids don’t care for tomatoes so I put the rotel in a blender so it’s not chunky. I also use about 4 ounces of cheese dip instead of the cheddar soup and add a can of green chili’s. I will bake half the enchiladas and then freeze the rest of the filling in a ziplock and the sauce in a container. It freezes great. Just thaw in the refrigerator and then fill the tortillas and bake. Makes for a quick meal. I do add a few extra minutes since the filling is cold.
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.