Chicken Enchiladas

READY IN: 50mins
Recipe by kelly jean

Jamie gave this recipe to me back in our college days. :) I like to use a rotisserie chicken from the grocery deli for this recipe. I always use the leftover chicken for something.

Top Review by Librarybaker

My family loved this one (although my son would have preferred more chiles; he likes things hot). I did use leftover Thanksgiving turkey in place of the chicken and, like another reviewer, the mix of Cheddar and Jack cheeses. The result was a creamy filling and delicious sauce.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine chicken, cream cheese and onion.
  3. Wrap chicken mixture into about 12 warmed tortillas.
  4. Lay the enchiladas in a rectangle pan.
  5. Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
  6. Pour soup mixture over enchiladas.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.

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