Creamy Chicken Enchiladas
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
5
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Calories
636 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Enchiladas
Description
Creamy Chicken Enchiladas combine diced cooked chicken with softened cream cheese, water, and spices like onion powder and cumin to create a smooth filling. This mixture is rolled into multiple 6-inch flour tortillas arranged seam side down in a baking dish. The enchiladas are then covered with a sauce made by mixing cream of chicken soup, sour cream, and chopped green chilies before baking uncovered at 350°F. Near the end of baking, shredded cheddar cheese is sprinkled on top and melted to finish. The resulting dish has a creamy texture inside the tortillas and a lightly browned, cheesy top.
The enchiladas offer a filling and flavorful meal with a balance between creamy cheese, tender chicken, and mild spicy notes from the chilies. They bake well in a single casserole pan, making them convenient for preparation and serving. The softness of the flour tortillas complements the creamy chicken mixture and the smooth sauce.
This dish can be served as a main course suitable for family dinner or casual entertaining. It pairs well with simple side salads or steamed vegetables for a complete meal. The baked casserole format also makes it easy to portion and serve directly from the dish.
For advanced preparation, the enchiladas can be assembled before baking and refrigerated up to 24 hours. Baking time may need adjustment if chilled from the fridge. The recipe also freezes well if assembled but not baked, allowing flexibility for storage and future meals. Properly thaw before baking to ensure even cooking.
Ingredients
- 4 oz cream cheese softened
- 1 Tbsp water
- 1 tsp onion powder
- 1 tsp cumin ground
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 1/2 c chicken diced, cooked
- 10 flour tortillas 6 inches, room temperature
- 1 can cream of chicken soup 10 3/4 oz
- 1 c. sour cream
- 1 can green chili 4 oz, chopped
- 1 c. cheddar cheese shredded
Instructions
- 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 of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.
- In a bowl, combine the soup, sour cream, 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.
Notes
- You can prepare enchiladas ahead by assembling and refrigerating up to 24 hours before baking.
- If baking from chilled, allow extra cooking time to ensure heated through.
- For freezing, assemble enchiladas to the baking step, cover tightly, and freeze up to 3 months.
- Thaw frozen enchiladas overnight in the refrigerator before baking as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 636kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 35g | 70% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 147mg | 49% |
| Sodium | 1022mg | 43% |
| Potassium | 578mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 27.2mg | 30% |
| Calcium | 486mg | 49% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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