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Simple Creamy Chicken Enchiladas

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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    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

Directions

  • 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.
  • 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 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.

    Reviews

    Click stars to rate
    Average Rating:
    • Lauralee
      Sep 1, 2020

      You know what is even more annoying than those that are so rude? People who click to leave a review, but don't click ANY stars, and DON'T leave any review!!!! If you want to leave just how many stars you give then PAY ATTENTION PLEASE! I love this recipe with just two changes.....I use just a small amount of cream cheese with a small amount of sour cream mixed in with the chicken, and I also use mild Rotel and extra canned green chilies. Great recipe!

    • sstandridge1
      Jun 27, 2020

      Not sure how this is an "I created" recipe. I've been making these with same ingredients for over fifty years

    • Karen
      Apr 8, 2020

      This recipe was awesome!! The whole family loved it so much, everyone went for seconds.

    • Terry
      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

    • Kay
      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 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.

    • Elayne
      Jan 1, 2020

      My family thought this was beyond great.

    • wrldpeac
      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!

    • djbr37
      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!!!

    • Bob
      Dec 20, 2019

      Enchiladas are never made with flour tortillas. These are smothered burritos. Although quick and easy, definitely not authentic.

    • Chris
      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)!