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.
Jan 26, 2020
I would like to take the time to thank everyone for there take on this excellent recipe especially if your going to save me some time now I like to change the cream cheese and use regatta and add mushrooms and bell peppers yellow and red not the green ones now all you name callers shut up and make your own variety this is my Italian/Mexican comfort food and freezes well
Jan 19, 2020
This is a great basic Tex mex recipe. I typically cut out the cream sauce portion and get green chili sauce. Just a preference. However I added one can of chicken soup to my mix to try. I also added some precooked onions. When I assembled my burrito I dip in sauce add a dab of retried beans then some of my mixture. Very yummy. Topped it with some sour cream and cilantro. Now for the negative Nancy’s out there who have nothing better to do with their time but to post negative comments and especially those who never tried this recipe yet, run their mouth; you all need to get a damn life. I will never understand how hard it is to review this or ANY recipe and see the ingredients and if you don’t like it, (hey here’s a novel idea and I hope your sitting down for this); move the hell on. Yeah. That’s right you can do it. Use that same finger that you used to type out all those negative comments and yes, Hit that back button girl. It really works and will take up less TIME out of your life as well as many others here. :) Go on try it today. Your welcome.
Jan 1, 2020
My family thought this was beyond great.
Dec 30, 2019
My family enjoyed this dish and asked that I make it again. I cut the recipe in half, used low sodium soups and a low sodium enchilada seasoning packet instead of the seasoning recommended. So easy and yummy!
Dec 20, 2019
I cannot rate it with stars as I have not tried this recipe as of yet! I just wanted to point out to those who choose to be so negative that she NEVER said anywhere in this recipe that it was authentic! As well as there is a section that gives you other options to make it with less sodium!!! Why can’t people just be nice????? That’s not a difficult choice at all to make! Thank you Melissa for taking the time to share your recipe! I will definitely give it a try!!!
Dec 20, 2019
Enchiladas are never made with flour tortillas. These are smothered burritos. Although quick and easy, definitely not authentic.
Dec 19, 2019
I’m sorry, this is NOT authentic. Your head will explode with all the MSG from the canned soup (just look at the sodium content above)!
Sep 15, 2019
I loved these enchiladas! The only change I will make next time is to reduce the chili powder and cumin to 1 tsp, just for my taste. I also added sliced black olives to the chicken mixture and served with sour cream and lettuce. Yummmy!!
Sep 7, 2019
These reviews crack me up !! Bitchy asses. All of ya !! Good recipe. I enjoyed every drop of that unhealthy canned sodium. And to the person that reviewed without trying. I appreciated your input and thank you for the tip on cosco chicken. To the person spewing over that review shame on you !! Go drink a beer and relax ! Now back to the recipe. It makes a good size amount. The only change I made was from another review on cutting down the cream cheese. Not a huge fan of cream cheese. So it's a personal preference. Other than that it's good ole cream soup casserole sure to please.
Aug 26, 2019
I personally haven't tried the recipe yet, but just reading through it will turn out and not disappoint. It reads like a safe casserole that all will be happy with. I heard Costco sells rotisserie chicken already shredded without having to do that part, it's a great hot dish to pass.