Creamy Chicken Enchiladas

"This is a modified, lightened version of a recipe that I got from a friend. I cut out more than half the fat, but it is still really rich and yummy."
photo by KeeperAtHome photo by KeeperAtHome
photo by KeeperAtHome
Ready In:
10 enchiladas




  • Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
  • Soften cream cheese in microwave.
  • In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
  • Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
  • Combine the enchilada sauce and soup.
  • Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
  • Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
  • Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
  • Bake at 375°F for 20 minutes.
  • This can be made ahead and frozen.

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  1. KeeperAtHome
    I really enjoyed this recipe. It is very flavorful, even using the lightened ingredients. I used 1lb. of 99% lean ground turkey in place of the chicken. Thanks for sharing. Made for Zaar Chef Alphabet Soup tag game.
  2. dawnadelicious
    I have made this recipe three times and every time it comes out perfect. The first time I made it I followed the directions without changing anything. It was awesome. The second time I didn't have fresh cilantro, but had dried, so I used that instead. I didn't notice any differance in taste. The third time I also used the dried cilantro. I found that using dried cilantro, I always had all the ingredients on hand. This makes for a quick last minute dinner. I put rice in the microwave to cook when I put the dish in the oven. They finish cooking about the same time and dinner is ready with little effort. I have recieved many compliments from company and family on this dish and have passed along the recipe.


<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src= alt= /><img src= alt= /></p>
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