Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon season salt; 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained; 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted; 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted; 1/8 cup 2% low-fat milk; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 0.5 (8 ounce) package cream cheese, cubed; 10 flour tortillas, warmed (8 inches); 2 cups shredded Mexican blend cheese

Servings: persons

2 boneless skinless chicken breasts
1 tablespoon season salt
1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
1/8 cup 2% low-fat milk
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
0.5 (8 ounce) package cream cheese, cubed
10 flour tortillas, warmed (8 inches)
2 cups shredded Mexican blend cheese

1
Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.
2
In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.
3
Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.
4
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
5
Pour remaining soup mixture over tops. Sprinkle with cheese.
6
Bake uncovered, at 350u00b0 for 30-35 minutes or until heated through and cheese is melted.
7
TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350u00b0 for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

1433

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 1 tablespoon season salt, 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained, 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted, and more.

Yes, Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions