Save on Pinterest
Sign up for Our Newsletters
Sign Up for Our Newsletters

Simple Creamy Chicken Enchiladas

67 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 30 min.

Makes

2 casseroles (5 servings each)

This chicken enchilada recipe 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. —Melissa Rogers, Tuscaloosa, Alabama
Next Recipe
Recommended
Italian Pasta Bake Exps H13x917 49172 C06 23 2b 5 25 Christmas Casserole Recipes to Make in Your 13×9 Pan
Read Next
How to Make White Claw Popsicles for a Sweet and Boozy Summer
How to Make White Claw Popsicles for a Sweet and Boozy Summer
Chicken Burritos Play icon
Chicken Burritos
Enchilada Casserole Play icon
Enchilada Casserole

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

  1. Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce.
  2. 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.
  3. Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.
    Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas 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.

    More from Taste of Home

    Chicken Burritos
    Chicken Burritos
    Enchilada Casserole
    Enchilada Casserole
    Chicken Enchiladas for Four
    Chicken Enchiladas for Four
    Buffalo Chicken Enchiladas
    Buffalo Chicken Enchiladas
    Creamy Chicken and Mushroom Rice Casserole
    Creamy Chicken and Mushroom Rice Casserole
    Creamy Chicken Enchiladas
    Creamy Chicken Enchiladas
    Cheesy Seafood Enchiladas
    Cheesy Seafood Enchiladas
    Smoky Chicken Nachos
    Smoky Chicken Nachos
    Chicken Cordon Bleu Bake
    Chicken Cordon Bleu Bake
    Nacho Chicken
    Nacho Chicken
    Bean Burritos
    Bean Burritos
    Baked Tacos
    Baked Tacos
    Crescent Roll Taco Bake
    Crescent Roll Taco Bake
    Chicken Alfredo Lasagna
    Chicken Alfredo Lasagna
    Breakfast Burrito Casserole
    Breakfast Burrito Casserole
    Make-Ahead Spicy Olive Pasta
    Make-Ahead Spicy Olive Pasta
    Cheesy Bacon and Grits Casserole
    Cheesy Bacon and Grits Casserole
    Five-Cheese Ziti al Forno
    Five-Cheese Ziti al Forno
    Easy Arroz con Pollo
    Easy Arroz con Pollo
    Favorite Baked Spaghetti
    Favorite Baked Spaghetti