Simple Creamy Chicken Enchiladas
We love Mexican Food in our family. Years ago my daughter’s elementary school made a cookbook that had a recipe for Simple Creamy Chicken Enchiladas.
I am always wanting to try new chicken recipes and these Simple Chicken Enchiladas are so flavorful and easy you will add them to your weekly menu. This recipe is family friendly and everyone loves them.
This yummy family meal is so filling. Serve it with some Refried Beans and Spanish Rice and Guacamole and you will have a perfect meal.
INGREDIENTS FOR SIMPLE CREAMY WHITE CHICKEN ENCHILADAS…
- Cooked, shredded chicken
- Cream of chicken soup
- Milk
- Sour cream
- Cheese
- Salt and Pepper
- Tortillas
This is a great recipe to use any leftover chicken or use a rotisserie chicken from Costco.
THE EASIEST WAY TO SHRED COOKED CHICKEN….
The fastest and easiest way to shred chicken is to use a handheld mixer or a stand-up mixer.
- Place boneless, cooked chicken in a mixing bowl or the bowl of a stand-up mixer.
- Set the mixer on low and mix.
- The only way to make perfect shredded chicken quickly!!
A FEW COOKING TIPS…
- Let the enchiladas cool off for at least 5 minutes before cutting into them. (they cut so much better)
- Make sure your cheese is shredded. The cheese melts better.
- Add some more color and flavor to your enchiladas by adding 1/2 cup of sour cream and 1/2 cup green enchilada sauce.
To freeze just cover tightly with saran wrap and then I add a layer of tinfoil. They will last up to 3 months in your freezer.
When you are ready to bake them just pop them in your fridge overnight and cook like the recipe says below.
HOW TO MAKE SIMPLE CREAMY CHICKEN ENCHILADAS…
- Make the Sauce….
- Coat the bottom of your Pan with a little sauce.
- Create the Enchiladas.
- Top it Off with sauce and chicken.
- Bake.
This recipe will become a favorite! These are perfect for a quick dinner recipe during the weeknight and so easy to make.
An easy dinner recipe that’s satisfying and comforting. These enchiladas are the perfect Mexican comfort food that’s creamy and delicious.
Grab your apron and scroll below for the complete recipe….
Ingredients
- 1 pkg (8 ounces) cream cheese, softened
- 2 tbsps water
- 2 tsps onion powder
- 2 tsps ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 cups diced cooked chicken
- 20 flour tortillas (6 inches), room temperature
- 2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
- 2 cups sour cream
- 1 cup 2% milk
- 2 cans (4 ounces each) chopped green chiles
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13×9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
- Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
- Picture from Top Teen Recipes.