Creamy Chicken Enchiladas

Total Time
50mins
Prep 30 mins
Cook 20 mins

A friend made this one night and it was so absolutly delicious that my mom and I just had to have the recipe! These enchiladas are so creamy that they just melt in your mouth. YUM!

Ingredients Nutrition

Directions

  1. Cook, Debone and shred chicken.
  2. Heat oven to 350 degrees.
  3. Melt cream cheese and 1/2 the package of shredded cheese together. Add 1/2 jar of salsa and chicken.
  4. Warm tortillas according to package and fill the warm tortillas with the chicken mixture.
  5. Place in a nonstick sprayed dish.
  6. Mix soup and 1/2 can of milk together and pour over the tortillas.
  7. Pour remaining salsa over tortillas and top with remaining cheese.
  8. Cook until the cheese is melted.

Reviews

(3)
Most Helpful

Really great! I used nonfat neufchatel (aka fat-free Philadelphia) and low-fat Weight Watchers. It made 12 enchiladas, They were filling enough that 1.5 satisfied me and 2.5 satisfied my husband. I didn't have to soften the flour tortillas; that's usually only necessary with corn tortillas. To cook the chickien breasts, I put them in a sprayed dish with a couple Tbs. of water; cooked at high four about 8 minutes (covered). Let them sit a few minutes before shredded. The meat was finished (no pink juices) and yet still juicy in the finished producct. I think these may be good with a little fat-free sour cream and a touch of cayenne pepper in the sauce. We'll definitely be eating these again.

Debbie R. April 05, 2009

These were great. I used leftover chicken and it was that much easier to put together. Will be making again.

Pizza Mama July 25, 2005

This was yummy. An easier version of other Swiss enchilada recipes. I jazzed up the filling with some onion, garlic, anaheim chillis, and broccoli, which turned out quite well.

m a n t e e g a June 27, 2005

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