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 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

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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:

Susan

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!!
kwill74

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.
Amy

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.
Linda

Aug 13, 2019

People out there, if you don't have something nice to say, PLEASE don't say anything at all. DON'T make this dish if you don't like it.
kchimento

Aug 9, 2019

This recipe is delicious! I fixed it for a birthday/pool party. It is a keeper! Everyone loved it and I had no leftovers and I served BOTH casseroles. Maybe next time one will be able to be frozen! Thanks for a great recipe.
Guinnessgirl73

Aug 8, 2019

Ok so I’m not sure why people review items they haven’t made. No one cares if you “think” it’ll taste good or bad. We read reviews to see what people thought after they made it and what changes they made or would make next time. Also no one care if you decide if this is healthy or not. We have eyes and can read the ingredients ourselves and news flash...we aren’t making this for you! ??????? Go get a hobby or find something else to do with your time! That being said...I made this as the recipe states. I usually only make changes after I make it first. We thought it was very good. I wouldn’t change a thing. It makes a lot, enough for two dinners so I froze one tray. Hopefully the 2nd one comes out just as good.
Diane

Jul 28, 2019

Look, people. If you don't have something constructive to say, keep your thoughts to yourselves. Casseroles made with canned soups aren't going to be low-fat, low-sodium. We're well aware. But the addition of these soups often make the best "comfort" foods! So if you don't cook with canned "cream" soups, fine. But don't lecture those who do. We're adults and we can make our own choices, thank you very much. And, by the way, the author of this recipe mentioned nothing about it being healthy, so it's not like false claims were made. Sheesh.
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!