Creamy Chicken Enchiladas Recipe

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Creamy Chicken Enchiladas

Jamie Cooper


I got this recipe from a Taste of Home recipe book. I tweeked the original recipe a tad so this is my version. It fed me, my husband and my mom, we aren't skinny and we pigged out. lol This is absolutely delicious and I wanted it right away after I made it the first time.

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★★★★★ 1 vote
40 Min


1 pkg
cream cheese, room temperature
2 Tbsp
2 tsp
onion powder
2 tsp
ground cumin
1/2 tsp
1/4 tsp
5 c
shredded or diced cooked chicken
flour tortillas (6 inches), room temperature
2 can(s)
(10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 c
(16 ounces) sour cream
1 c
1 can(s)
2 c
(8 ounces) shredded cheddar cheese


1In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup 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 rotel; 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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican