Creamy Chicken Enchiladas Recipe

Update Servings
  • 1 package (8 oz) 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 condensed cream of chicken soup
  • 2 cups (16 oz) sour cream
  • 1 cup milk
  • 2 cans (4 oz each) chopped green chilies (optional)
  • 2 cups shredded cheddar cheese
Container: 9 x 13 baking pan
45 mins
  • In a large mixing 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 2 greased 9 x 13 pans.
  • In a bowl, combine the soup, sour cream, milk and chilies. Pour over enchiladas.
  • Bake, uncovered at 350 degrees for 30 - 40 minutes or until heated through.
  • Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Similar Recipes
Creamy Red Pepper Chicken Casserole
Rating of 5 out of 5.0 stars
cream of chicken soup
crushed corn flakes
lemon juice
mozzarella cheese
Easy Creamy Chicken Wild Rice Soup
Rating of 4 out of 5.0 stars
chicken bouillon
Bear Creek Creamy Wild Rice Soup Mix
Creamy Pasta Chicken Salad
Rating of 5 out of 5.0 stars
black olives
cooked chicken
Italian salad dressing

Creamy Chicken Enchiladas Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved,