Monday, November 25, 2019

Creamy Chicken Enchiladas

Do you love easy, delicious, one-dish meals as I do? This Creamy Chicken Enchiladas recipe from Taste of Home is one that I have made often in the past, but just made it again last week. 

This recipe also freezes well, and as the recipe makes two 9x13 pans, it works great to put one in the freezer to use later during this busy holiday season. It also would work well to dice up some of your left-over turkey meat from Thanksgiving Day to use in this recipe.

Creamy Chicken Enchiladas

Source:  (Click link to print)
Course: Main Course
Serves: 10


  • 1 package Cream Cheese (8 oz) softened
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups cooked chicken diced
  • 20 flour tortillas (6 inches) room temperature
  • 2 cans cream of chicken soup (10 3/4 ounces ea) undiluted
  • 2 cups sour cream 16 ounces
  • 1 cup milk
  • 2 cans chopped green chilies 4 ounces each
  • 2 cups Cheddar cheese (8 ounces)


  1. In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

  2. Place 1/4 cup chicken mixture down the center of each tortilla.

  3. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes.

  4. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

  5. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

  6. Yield: 10 servings.

You can add toppings, if you wish, for these creamy enchiladas ... as in the photo above (from several years ago), smothered with sour cream, salad greens, and tomatoes. It is also delicious served without toppings.

A photo from a number of years ago, when I divided the recipe into four 8x8 pans to freeze.

NOTE: This is an updated post from the past. Click here to view the original post in 2015.

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