Total Time
Prep 20 mins
Cook 30 mins

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.

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.
Most Helpful

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.

Librarybaker November 29, 2009

This was very easy to prepare and pretty wasn't one of my most favorites but it is something I would make again because it is easy and although not my favorite enchilada it was still pretty good! Thank you for sharing!

Chef Kelly Bug April 27, 2009

This is a great enchilada recipe. I followed the directions except I used white corn tortillas, personal preference as well as a combination of cheddar and jack cheese on top. This was nice and creamy and very flavorful. I used a rostissere chicken as suggested and it made this dish come together quickly. Thanks for sharing another great recipe Kelly. (Made for FALL PAC 08)

Vseward (Chef~V) October 01, 2008