Simple Creamy Chicken Enchiladas Recipe

4.5 41 40
Simple Creamy Chicken Enchiladas Recipe
Simple Creamy Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Simple Creamy Chicken Enchiladas Recipe

Read Reviews
4.5 41 40
Publisher Photo
This is one of the first recipes 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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 rotisserie chicken
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 2 cans (10-3/4 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
  • 1 package (8 ounces) cream cheese, cubed
  • 20 flour tortillas (8 inches), warmed
  • 4 cups shredded Mexican cheese blend

Directions

Preheat oven to 350°. Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 13x9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture 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 foil; bake 45 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until cheese is melted.
Yield: 2 casseroles (5 servings each).
Originally published as Creamy Chicken Enchiladas in Simple & Delicious June/July 2011, p50

Nutritional Facts

2 enchiladas: 789 calories, 38g fat (18g saturated fat), 129mg cholesterol, 1930mg sodium, 69g carbohydrate (6g sugars, 3g fiber), 42g protein.

  • 1 rotisserie chicken
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 2 cans (10-3/4 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
  • 1 package (8 ounces) cream cheese, cubed
  • 20 flour tortillas (8 inches), warmed
  • 4 cups shredded Mexican cheese blend
  1. Preheat oven to 350°. Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
  2. Spread 1/4 cup soup mixture into each of two greased 13x9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
  3. 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 foil; bake 45 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until cheese is melted.
    Yield: 2 casseroles (5 servings each).
Originally published as Creamy Chicken Enchiladas in Simple & Delicious June/July 2011, p50

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Reviews forSimple Creamy Chicken Enchiladas

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Nichole User ID: 9224662 269918
Reviewed Jul. 24, 2017

"Very creamy."

MY REVIEW
Amy User ID: 5385696 269711
Reviewed Jul. 19, 2017

"I just can't make any kind of enchiladas that call for canned cream soup. Ugh."

MY REVIEW
ktype User ID: 4188985 259479
Reviewed Jan. 9, 2017

"Makes a double recipe. Eat one/freeze one!"

MY REVIEW
Cocina76 User ID: 8880188 258443
Reviewed Dec. 21, 2016

"I just read it but I would use corn tortillas instead. I definitely would not use flour. I'm sure for some people they would taste good like they do for your family. It's a matter of taste."

MY REVIEW
swles User ID: 5006797 256221
Reviewed Oct. 31, 2016

"We loved this recipe. Just added sliced black olives and a little sour cream on top. Will make again."

MY REVIEW
Ruffshse User ID: 4225266 255520
Reviewed Oct. 16, 2016

"Not impressed with this recipe. Was just ok a bit soggy.Will not make again. Family didn't care for it either."

MY REVIEW
heidiclark1 User ID: 2771648 252840
Reviewed Aug. 17, 2016

"My family really enjoyed these! I used some shredded chicken I had in the freezer and some black beans I had in the fridge. I used about 1 cup black beans and 11/2 cups chicken to make half of the recipe. I also made a homemade cheese sauce instead of using the cheddar cheese soup."

MY REVIEW
Cookiesnob User ID: 7334271 247287
Reviewed Apr. 20, 2016

"This was really good! The whole family liked it. I baked both pans of enchiladas because I wasn't sure how many we would need. We finished one pan at dinner and now we have one pan ready for another night. I used baked chicken breast rather than rotisserie chicken and it turned out great."

MY REVIEW
DWare5883 User ID: 5884353 245511
Reviewed Mar. 16, 2016

"Really enjoyed it. Instead of using the chicken, I just baked and shredded some chicken breasts. I used two pounds and that seemed to be a good amount. I like mine stuffed pretty good so I might up it to two and half next time. I also thought three cups of cheese on top was more than enough."

MY REVIEW
bjpalmer User ID: 467168 231102
Reviewed Aug. 12, 2015

"One of my husbands favorite dishes that I make! I am making it tomorrow night for dinner, too!"

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