Creamy Chicken Enchiladas Recipe

Here in Texas, we like our Mexican food and Marquette’s.  That Marquette seems to go with the spicy food. There is so many wonderful Mexican dinners, Mexican food lovers have a lot to choose from. Sometime it is just hard to decide which dish to order.   Enchiladas is one of the favorites.  You have a choice of chicken, beef and cheese, which is one of the go to dishes on the menu.

Here is an excerpt I found on the internet about Mexican food.

Kitchen-tested recipes that bring the real flavors of Mexico home. 

Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence. 

Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, and there or more. This is one that I make, my family and friends seem to enjoy.

Creamy Chicken Enchiladas Recipe

Delicious chicken enchiladas perfect for a dinner recipe! These creamy enchiladas are stuffed with chicken, green chiles, cheese and topped with a creamy sauce and cheese!

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Servings: 5

Calories: 636kcal

Author: Julie Evink


4 oz cream cheese softened
1 Tbsp water
1 tsp onion powder
1 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
2 1/2 c diced cooked chicken
10 flour tortillas 6 inches, room temperature
1 can cream of chicken soup 10 3/4 oz
1 c. sour cream
1 can chopped green chilies 4 oz
1 c. shredded cheddar cheese

1.             In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

2.             Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.

3.             In a bowl, combine the soup, sour cream, and chilies, pour over enchiladas.

4.             Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.


Serving: 2g | Calories: 636kcal | Carbohydrates: 35g | Protein: 35g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 1022mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 27.2mg | Calcium: 486mg | Iron: 3.2mg

Leave a Reply

Visit Us On FacebookVisit Us On Instagram