Recipe: Creamy Chicken Enchiladas

This recipe for Creamy Chicken enchiladas is not only easy.. you probably have the ingredients on hand.  It takes a few shortcuts.. but everyone can use a shortcut now and then… especially on busy nights.

This is a basic recipe that has been around forever… and with good reason..  it’s delicious!


The recipe calls for cooked chicken.  I use boneless chicken breasts… I season then lightly with salt pepper, garlic powder and onion powder.  Place them on a non-stick foil lined pan and bake at 400 degrees F for about 20 minutes or until they are no longer pink inside.  Mine are usually fairly thick and 20 minutes cooks them fine. 

You can poach the chicken in chicken broth also.. what ever is easier for you.

You can also used any leftover chicken.. or even use a rotisserie chicken you can buy at the grocery store.  You will need about 2-3 cups of diced chicken.

This will make about enough for about eight 6-inch tortillas or four of the larger ones.  I made 4 large ones and they were filling… we each ate only one.. with a side salad of shredded lettuce and guacamole and sour cream.

I list the chopped green chilies as optional… I found the sauce a bit too spicy with them…  and I like spicy food…so if you’re making them for children or people who don’t care for spicy food… leave them out or cut back the quantity.

I know the recipe uses Cream of Chicken Soup… which ordinarily I wouldn’t use in a Mexican dish.. but it really works with this… the sour cream and cheddar cheese really cut the chicken taste back to a pleasant light flavor.

You can use low fat Cream of Chicken Soup and Fat free milk to cut the fat in this recipe.  You could also use lower fat sour cream.. although I recommend the real thing .. same goes for the cream cheese… but that’s your choice and what you are used to.

You can add seasoned rice to the filling to stretch the filling and add more flavor… if you do want to.. add about a cup (cooked)… and double the filling ingredients (cream cheese, water, cumin, onion powder, salt and pepper).

I used flour tortillas because we prefer them.. you can use corn tortillas if you rather have them.

Forget to soften the cream cheese?... no worries.. click here for instructions how to soften it quickly.

This recipe easily doubles… so make as much as you want… the leftovers nuke easily and make a great second supper or lunch.

Try this yummy dish!

Recipe:  Creamy Chicken Enchiladas

All you need:

For the Filling:

2 large boneless skinless chicken breasts, cooked and diced or shredded
1 pkg. (4 oz.) Philadelphia Cream Cheese, softened
1 teaspoon onion powder
1 teaspoon cumin
1 tablespoons water
¼ teaspoon salt
Sprinkling of ground pepper

For the Sauce:

1 can Campbell’s Cream of Chicken Soup
1 cup sour cream
½ cup milk
1 can (4 oz.) green chilies (optional) *See TIPS

Other Ingredients:

1 cup cheddar cheese

All you need to do:

Preheat the oven to 350 degrees F.

Lightly spray a 9 x 13 baking dish with cooking oil spray.

In a large bowl, whisk together the soup, sour cream and milk until smooth.  Add the chilies if you are adding them in.  Set aside.

In a large mixing bowl, beat the all filling ingredients,  EXCEPT the chicken, until smooth.  Stir in the chicken.
Put about a ¼ cup of filling in small tortillas or about a half cup in the larger tortillas.  Roll them and place them in the prepared baking dish.

Pour the sauce over the enchiladas.  Sprinkle with the cheddar cheese.

Bake for 40 minutes until hot and bubbly.

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