Simple Creamy Chicken Enchiladas

Total Time Prep: 30 min. Bake: 30 min.
Yield 2 casseroles (5 servings each)
Test Kitchen Approved
This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
  • 2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/4 cup 2% milk
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 5 cups shredded rotisserie chicken
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 20 flour tortillas (8 inches), warmed
  • 4 cups shredded Mexican cheese blend

Directions

  1. Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce.
  2. Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese.
  3. Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.

Nutrition Facts

2 enchiladas: 828 calories, 40g fat (17g saturated fat), 132mg cholesterol, 1738mg sodium, 72g carbohydrate (5g sugars, 7g fiber), 42g protein.

This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC