Creamy Chicken Enchiladas with a Twist

Diane Hopson Smith


I adopted this recipe some time ago and just now getting around to working with it. I've tweaked it to our taste and added several ingredients to come up with this version of creamy enchilada's.

The heat in this dish is entirely up to your taste.

Hope you enjoy!

★★★★★ 1 vote
This makes 10 hearty enchilada's
20 Min
20 Min


2 or 3 large
chicken breast, cooked, shredded
2 Tbsp
taco seasoning mix, to taste
1 can(s)
cream of chicken soup
15-ounce can black beans, rinsed and drained
8 1/2-ounce can corn, drained
4 1/2 oz
can chopped green chiles, drained
1 c
mild pace salsa, can use hotter if desired
4 oz
cream cheese
2 1/2 c
cheese, shredded (your choice) i used mexican style four cheese blend)
salt and pepper, optional for taste
flour tortillas
10-ounce old el paso enchilada sauce, mild or hot depending on taste
jalapeno pepper, optional for garnish

How to Make Creamy Chicken Enchiladas with a Twist


  • 1Preheat oven to 375 degrees. Grease a 9 x 13 inch baking dish; set aside.
  • 2Cover chicken with water; add 2 Tbsp salt; boil until cooked. RESERVE CHICKEN BROTH FOR FILLING. Shred chicken; sprinkle with taco seasoning. NOTE: I shredded chicken with 2 forks while still hot.
  • 3Combine cream of chicken with 3/4 can chicken broth; add black beans, corn, salsa, green chiles; heat to a simmer; add 1 1/2 cups shredded cheese and 4 oz cream cheese; stir until cheese is melted. Add shredded chicken; stir until well blended. Add salt and pepper to mixture if desired.
  • 4Fill the tortillas with about 3 to 4 heaping tablespoons of the hot chicken mixture; roll. NOTE: I USED A DINNER PLATE TO HOLD TORTILLAS WHILE I FILLED THEM) Place in prepared pan. Top with enchilada sauce and 1 cup shredded cheese.
  • 5Bake at 375 degrees for about 20 minutes or until bubbly around edges.

Printable Recipe Card

About Creamy Chicken Enchiladas with a Twist

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #cheese, #sauce, #enchiladas