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Cream Cheese Chicken Enchiladas


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Cream Cheese Chicken Enchiladas 0 Picture


  • 2 whole chicken breasts, cooked and shredded or chopped
  • 10 1/2 oz can lowfat cream of chicken soup
  • 8 oz pkg lowfat cream cheese
  • 10 sm flour tortillas
  • 3/4 cup onions, chopped (I usually sauté these first)
  • 3 cups grated cheese ( combination cheddar & Monterey jack)
  • 1 can sliced olives
  • 10 oz mild enchilada sauce



Step 1

Mix chicken, cream cheese, soup and onions. Spread a small amount of mixture on bottom of 9x13 pan. Spread equal amounts of chicken mixture down the middle of each tortilla and sprinkle with cheese and olives. Reserve some cheese and olives for top. Roll up tortillas and place them seam side down into prepared pan. Pour enchilada sauce over entire pan and sprinkle with cheese and garnish with olives.
Bake 25 – 30 minutes @ 350°

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