Creamy Chicken Enchiladas

"I got this recipe from Quick Cooking. It can be made lowfat also by using the reduced fat soups, sour cream, tortilla's and cheese."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by AZmommaof2girls photo by AZmommaof2girls
photo by Petdrwife photo by Petdrwife
Ready In:




  • In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
  • Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
  • Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
  • Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
  • Top with remaining soup mixture;sprinkle with remaining cheeses.
  • Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Questions & Replies

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  1. This is our family's new favorite chicken dish. I saute the onions with 1 can of Costco's cooked canned chicken (shredded w/a fork) to save on time and substitute half sour cream, half cream cheese. Our family loves onions so we add green onions to the top and my 3 yr old loves it and always asks for more! It always makes 9 good sized enchiladas for me, using the 10inch flour tortillas. I also cover them with enchilada sauce (either green or red), that way I can use the entire creamy mixture as the filling.
  2. Yummy & easy... I've been looking for an enchilada recipe that was easy like this, where I didn't have to mess with flour and butter and all that schtuff... ;) I left out the onion in this but otherwise followed exactly {using low-fat ingredients}. Next time, I might add some cilantro for a little fresh flavor --- but this is a keeper for sure!
  3. I made this for my family the other night. We all liked it...which is hard to accomplish with my 2 kids who are PICKY. The only change I would make is to add something that has a little "spice". Not sure what that would be tho. Maybe some Franks Buffalo Wing Sauce...not much tho.<br/>Thanks for the recipe. I will make this again for sure.
  4. I enjoyed this very much. Though I did change a few things. I added campbell's fiesta nacho soup and since I was out of tortillas we ate this with cool ranch doritos. It was great!
  5. This was wonderful and so easy to make. Definitely a keeper! Thanks for posting!


  1. YU-UM!! I substituted Montery Jack for the Mozzarella and corn tortillas for the flour. I also had to use cream of mushroom since I was out of cream of chicken. My entire family loved it - this recipe is definitely a keeper!
  2. Very easy and very filling. Substituted cheddar cheese/monterey jack cheese blend for the cheddar and mozzarella cheeses. I was out of onions so I just omitted it with no loss of flavor. Since I don't like real spicy food, I used mild Rotel tomatoes and there was still plenty of kick. I doubled the sauce amount (and probably used more than 2 cups chicken though I'm not sure since I didn't measure it) and made 8 enchiladas, 6 in a row across the bottom and 2 across the top and had lots of sauce to pour over the top, which is the way we like it. Next time I may try using corn tortillas instead of the flour. A big hit at my house!


I currently reside in a quaint little town on Lake Erie. I spend most of my time caring for my three children (DH,DS,DD). My love of cooking comes from my deeply rooted southern upbringing. I love to entertain and people enjoy my vittles.
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