Creamy Chicken Enchiladas
Total TimePrep: 30 min. Bake: 35 min.
- 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 (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
- 2 cups sour cream
- 1 cup 2% milk
- 2 cans (4 ounces each) chopped green chiles
- 2 cups shredded cheddar cheese
- Preheat oven to 350°. In a large bowl, beat 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 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
- Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Creamy Chicken Enchiladas Tips
Should enchiladas be covered while baking?It depends on the recipe. These enchiladas are not covered, which helps crisp up the edges of the rolled enchiladas. Some recipes call for covering to ensure the enchiladas are completely heated through. It’s always best to follow the recipe instructions.
What is enchilada sauce?Enchilada sauce typically consists of chili powder that has been cooked in broth with additional seasonings, garlic and tomato paste or sauce, then thickened with a bit of flour. If you want to make your own from scratch, try this enchilada sauce recipe.
What can you substitute for enchilada sauce?Try making your own substitute for enchilada sauce! For every cup of enchilada sauce, combine 1 cup crushed tomatoes, 2 teaspoons chili powder, ½-1 teaspoon garlic powder, ½-1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin and a pinch or two of cayenne pepper. For a different color and flavor, you can also swap out the enchilada sauce with green tomatillo sauce, which mimics green enchilada sauce.
Should I use flour or corn tortillas for enchiladas?Either flour or corn tortillas work for enchiladas! Corn tortillas are traditionally used when making enchiladas. When making enchiladas with corn tortillas, the tortillas are usually fried lightly before filling and rolling to keep them crispy. However, flour tortillas make assembly easy because they are softer and more flexible.
Nutrition Facts2 enchiladas: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.
May 30, 2020
I've made this recipe a dozen times. Left overs are portioned, vacuum seal bagged , and frozen for future meals. I do like the chicken shredded better than cubed. I also add a cup of shredded jack cheese to the cream cheese mix. I'm making it right now. Cannot wait for dinner.
May 30, 2020
Halve the sauce recipe but keep the same amount of chili. Pretty bland too and I love cream cheese and sour cream.
May 26, 2020
I LOVE this recipe. It's pretty easy too! I do use rotisserie chicken and just shred it with my hands (so much easier than cooking the chicken, cooling it, etc) and it's already seasoned for you too. I used sharp cheddar (two of my family members' don't like cheddar but in this recipe it adds the perfect flavor and there are NO complaints. With the recipe tips, I actually follow this to a T. I usually like to adjust something but my family and I love it as is. Most of my family don't like more than mild "spice", but they like it with mild or even regular chilies.... and two are children, a picky 9 year old and a 3 year old. I do half this usually and it perfectly feeds our 5 family members. Two men (FIL is one), myself, and the 2 kiddos. We clean the pan out but are stuffed too. Thanks for this WONDERFUL recipe! I'm making it again tonight.
May 24, 2020
Needs green onions on top
May 3, 2020
These are not enchiladas...enchiladas have corn tortillas while burritos have flour tortillas Otherwise decent recipe.
Apr 30, 2020
No comment left
Apr 19, 2020
This is sooooooo good! Thank you.
Feb 9, 2020
I made this recipe exactly as is but then froze half as a meal kit (did not assemble) so I can throw the kit in the fridge the day before, bring home some tortillas and have a great dinner in 10 minutes of working time. Excellent recipe except I did one whole diced onion and half the onion powder for a bit more texture.
Jan 22, 2020
My husband who claims to hate sour cream and cream cheese cannot get enough of these. My daughter and I love them, too. This recipe is great as is, but I have substituted a can of Rotel tomatoes for the green chiles and it is still very tasty. Also good with a little bit of sauteed onion instead of onion powder. The cumin really adds that extra flavor. Thanks for a great recipe.
Jan 5, 2020
I halved the recipe, then wished Id made more!