Robin's Chicken Enchiladas

READY IN: 45mins
Recipe by drdelozier

I have tried many, many recipes and finally developed my own for creamy chicken enchiladas that are not spicy. My husband and 4 year old daughter love them.

Top Review by Sydney Mike

This was one of those times I had no problem including the mushroom ingredient, 'cause finished dish was included as part of my one-time contribution to the meals that a group I know distributes to the homeless, although my other half happily conducted a taste test & let me know it was well worth a 5 star rating! And he'd like me to make them again sometime just for us here at home! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition


  1. Saute chopped onion in butter or oil until transparent.
  2. Add mushrooms and saute for 2 minutes. Remove from heat.
  3. Add cumin and cream cheese to the onion/mushrooms, stirring until cheese melts.
  4. In a separate bowl, combine chicken soup, sour cream, and salsa.
  5. Reserve about 1 1/2 cups of the soup mixture for later.
  6. Add the onion-mushroom mixture to the remainder of the soup mixture and stir well.
  7. Gently stir in the chopped chicken and 1 1/2 cups co jack cheese.
  8. Spray a 13" x 9" baking dish with nonstick spray. Place a very thin layer of the reserved soup mixture (1/4 c.) on the bottom of the baking dish.
  9. Divide the chicken filling among the tortillas. Place them seam side down in the pan.
  10. Spread the rest of the reserved soup mixture over the finished tortillas.
  11. Sprinkle with remaining co jack cheese.
  12. Bake at 350 degrees for 25 minutes.

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