Donna's Creamy Chicken Enchiladas

Total Time
Prep 20 mins
Cook 40 mins

I have no idea where I got this recipe or who Donna is, but this is a simple and tasty enchilada dish. It goes together quickly because you start with a rotisserie chicken.

Ingredients Nutrition


  1. Mix picante sauce, soup, sour cream and chili powder.
  2. Reserve one cup of the sauce mixture.
  3. Mix the reserved picante sauce mixture, chicken and cheese.
  4. Spread about 1/4 cup chicken mixture down center of each tortilla.
  5. Roll up and place seam-side down in 3-quart shallow baking dish.
  6. Pour remaining sauce mixture over enchiladas.
  7. Cover and bake at 350ºF for 40 minutes or until hot.
  8. Top with additional picante sauce, tomato and onion.


Most Helpful

I made this, but I made some changes and errors that damaged the end results. Feeling very stupid. I had to use salsa instead of picante sauce because the latter was too high in sodium; I also had to use lowfat versions of the dairy products. I think this would have been much better if I hadn't done any of those things. I added some chipotle and ancho pepper powders, along with cayenne pepper, for some more heat. That change actually was good. Thanks for a quick, easy meal!

Debbie R. May 21, 2009

This was so quick and easy, and delicious. I would have given 5 stars except that I usually make my own sauces from scratch for authentic Mexican flavor. However, for a "cheater" recipe, this was fantastic, and much quicker than scratch cooking. My only changes: I held out the cheese and mixed it with the reserved sauce and added about 2 teaspoons of sambal oelek for a little extra kick, then put all that on top before sticking it in the oven.

Hecky Lardycakes January 19, 2008

This was super simple to make and pretty tasty. I didn't have the onions and wish I had as I think it would have given it more flavor. Thank you for a great and simple recipe!

Angela Butler October 27, 2016

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