Creamy Chicken Enchiladas Recipe

My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington Get more recipes in Taste of Home Magazine. Add to Recipe Box Print TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD: 10 Ingredients 1 package (8 ounces) cream cheese, softened 2 tablespoons water 2 teaspoons onion powder 2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 5 cups diced cooked chicken 20 flour tortillas (6 inches), room temperature 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 2 cups (16 ounces) Daisy Brand® Sour Cream 1 cup 2% milk 2 cans (4 ounces each) chopped green chilies 2 cups (8 ounces) shredded cheddar cheese My Savings Add to Grocery List Nutritional Facts 2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1,392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein. Directions In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings. Originally published as Creamy Chicken Enchiladas in Taste of Home April/May 2008, p16 Reviews for Creamy Chicken Enchiladas(62) AVERAGE RATING (75) RATING DISTRIBUTION 5 Star (61) 4 Star (8) 3 Star (4) 2 Star (2) 1 Star (0) MY REVIEW Please Log In or Join to add a rating and review. Log In SORT BY : tourmaline57 Reviewed Sep. 7, 2013 I would in the future just dress the finished bake with some finely minced parsley.Just for color. Perfect for groups. tourmaline57 Reviewed Sep. 3, 2013 Just a note aside ,those that are reducing fat content?There is a reduced fat cream of chicken soup by Campbelle that is great.I however make this just as Pat suggests,so delicious,I don't want to change it at all. tourmaline57 Reviewed Sep. 3, 2013 Without question superb.easy to make(I use rotisserie chicken from the supermarket)Foolproof and everyone loves it.Plan on making it for my daughter's baby shower this month.Thank you Pat,this one is a keeper! krazykrisy Reviewed Aug. 25, 2013 I have made this recipe several times now and love, love, love it. Makes great leftovers. TheBroozer Reviewed Jul. 26, 2013 Fantastic recipe, make it all the time. The only I do different is add more chicken to tortilla than what it calls for. View 10 More Reviews Similar Recipes Favorite Creamy Chicken Enchiladas Favorite Creamy Chicken Enchiladas> Quick Creamy Chicken Enchiladas Quick Creamy Chicken Enchiladas> Easy Creamy Chicken Enchiladas Easy Creamy Chicken Enchiladas> Simple Creamy Chicken Enchiladas Simple Creamy Chicken Enchiladas> Creamy Seafood Enchiladas Creamy Seafood Enchiladas> Southwest Creamy Pasta Bake Southwest Creamy Pasta Bake> Herb-Mustard Chicken Herb-Mustard Chicken> Best Shepherd's Pie Best Shepherd's Pie> White Chili White Chili> Couscous Chicken Supper Couscous Chicken Supper> Chicken Rellenos with Cilantro-Lime Cream Sauce Chicken Rellenos with Cilantro-Lime Cream Sauce> Brunswick Stew Brunswick Stew> More Recipe Collections All Taste of Home Magazine Recipes> Baked Chicken> Casseroles> Cheese Recipes> Chicken Casserole Recipes> Chicken Dinner Recipes> Chicken Main Dishes> Chicken Recipes > Cinco de Mayo Dinners> Cinco de Mayo Recipes> Cream Cheese Recipes> Dinner Recipes> Enchiladas> Father's Day Dinners> Mexican Casseroles> Mexican Dinners> Mexican Recipes> Super Bowl Party Dinners> Super Bowl Party Recipes> Taste of Home Magazine Dinner Recipes> Taste of Home Magazine Recipes>
Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 1

    package (8 ounces) cream cheese, softened

  • 2

    tablespoons water

  • 2

    teaspoons onion powder

  • 2

    teaspoons ground cumin

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 5

    cups diced cooked chicken

  • 20

    flour tortillas (6 inches), room temperature

  • 2

    cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

  • 2

    cups (16 ounces) Daisy Brand® Sour Cream

  • 1

    cup 2% milk

  • 2

    cans (4 ounces each) chopped green chilies

  • 2

    cups (8 ounces) shredded cheddar cheese

Directions

Directions In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings. Nutritional Facts 2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1,392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.

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