Creamy Chicken Enchiladas
Delicious chicken enchiladas perfect for a dinner recipe! These creamy enchiladas are stuffed with chicken, green chiles, cheese and topped with a creamy sauce and cheese!
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
- 4 oz cream cheese softened
- 1 Tbsp water
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 1/2 c diced cooked chicken
- 10 flour tortillas 6 inches, room temperature
- 1 can cream of chicken soup 10 3/4 oz
- 1 c. sour cream
- 1 can chopped green chilies 4 oz
- 1 c. shredded cheddar cheese
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.
To prepare these in advance we make the enchiladas as stated in the recipe and stop before baking. Cover the pan with a lid, foil or saran wrap and place in the refrigerator up to 24 hours in advance.
When ready to prepare remove from refrigerator and let sit out on counter while oven preheats. Then bake according to directions. Plan about 10 minutes of extra bake time as the enchiladas are cold.
To freeze this recipe prepare up to the baking step in recipe. Cover tightly with saran wrap then tinfoil or a lid. Place in the freezer for up to 3 months. When ready to prepare we recommend taking out the night before and letting the enchiladas thaw in the refrigerator overnight. Bake according to directions.
Serving: 2 | Calories: 636kcal | Carbohydrates: 35g | Protein: 35g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 1022mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 27.2mg | Calcium: 486mg | Iron: 3.2mg