Simple Creamy Chicken Enchiladas
Total TimePrep: 30 min. Bake: 30 min.
Makes2 casseroles (5 servings each)
- 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
- 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
Nutrition Facts2 enchiladas: 828 calories, 40g fat (17g saturated fat), 132mg cholesterol, 1738mg sodium, 72g carbohydrate (5g sugars, 7g fiber), 42g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jan 29, 2019
These are very tasty but definitely needs a little more enchilada sauce in the pan. Next time I may do 1
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.
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!
Jan 7, 2019
This recipe turned out well, and my family really liked it.
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.
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.
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.
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.
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
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.