Simple Creamy Chicken Enchiladas Recipe photo by Taste of Home
Simple Creamy Chicken Enchiladas
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 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
Ingredients
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2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
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2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
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1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
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1/4 cup 2% milk
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1 tablespoon ground cumin
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1 tablespoon chili powder
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2 teaspoons garlic powder
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2 teaspoons dried oregano
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5 cups shredded rotisserie chicken
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1 package (8 ounces) cream cheese, cubed and softened
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20 flour tortillas (8 inches), warmed
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4 cups shredded Mexican cheese blend
Directions
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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.
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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.
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3.
Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.
Nutrition Facts
2 enchiladas: 828 calories, 40g fat (17g saturated fat), 132mg cholesterol, 1738mg sodium, 72g carbohydrate (5g sugars, 7g fiber), 42g protein.
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