Community Recipe
from [dwanna]
Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

  • Yield: 1 serving


  • x
  • x


My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington

10 ServingsPrep: 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 (10-3/4 ounces each) condensed cream of chicken soup, undiluted

2 cups (16 ounces) sour cream

1 cup 2% milk

2 cans (4 ounces each) chopped green chilies

2 cups (8 ounces) shredded cheddar cheese


In a large bowl, beat the 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 13-in. x 9-in. baking

dishes. In a large bowl, combine the soup, sour cream, milk and

chilies; pour over enchiladas.

Bake, uncovered, at 350° for 30-40 minutes or until heated

through. Sprinkle with cheese; bake 5 minutes longer or until cheese

is melted. Yield: 10 servings

Go to Full Version of

Creamy Chicken Enchiladas Recipe