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Creamy Chicken Enchiladas

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it 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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    10 servings

Ingredients

  • 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 (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
  • 2 cups sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chiles
  • 2 cups shredded cheddar cheese

Directions

  • Preheat oven to 350°. In a large bowl, beat 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 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
  • Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Creamy Chicken Enchiladas Tips

Should enchiladas be covered while baking?

It depends on the recipe. These enchiladas are not covered, which helps crisp up the edges of the rolled enchiladas. Some recipes call for covering to ensure the enchiladas are completely heated through. It’s always best to follow the recipe instructions.

What is enchilada sauce?

Enchilada sauce typically consists of chili powder that has been cooked in broth with additional seasonings, garlic and tomato paste or sauce, then thickened with a bit of flour. If you want to make your own from scratch, try this enchilada sauce recipe.

What can you substitute for enchilada sauce?

Try making your own substitute for enchilada sauce! For every cup of enchilada sauce, combine 1 cup crushed tomatoes, 2 teaspoons chili powder, ½-1 teaspoon garlic powder, ½-1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin and a pinch or two of cayenne pepper. For a different color and flavor, you can also swap out the enchilada sauce with green tomatillo sauce, which mimics green enchilada sauce.

Should I use flour or corn tortillas for enchiladas?

Either flour or corn tortillas work for enchiladas! Corn tortillas are traditionally used when making enchiladas. When making enchiladas with corn tortillas, the tortillas are usually fried lightly before filling and rolling to keep them crispy. However, flour tortillas make assembly easy because they are softer and more flexible.
Nutrition Facts
2 enchiladas: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.