Easy Creamy Chicken Enchiladas

Easy Creamy Chicken Enchiladas

"This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!"
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Ingredients

50 m servings 644 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 644 kcal
  • 32%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1412 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  2. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  3. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Footnotes

  • * You can substitute 2 tablespoons Old El Paso(R) taco seasoning mix for 1-ounce package Old El Paso(R) fajita seasoning mix.
  • Pop the opened cream cheese in the freezer for about 10 minutes to make it colder so it's easier to cut into small cubes.
  • If using taco seasoning mix, use just 2 tablespoons, and save the rest for another use.

Reviews

Read all reviews 22
  1. 25 Ratings

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Most helpful positive review

This was my first attempt at making enchiladas and they were great! Super easy to make and they were a hit! I will definitely make these again. I am also guessing that you could make these ah...

Most helpful critical review

Mine turned out good but way too salty, even though I really like salt. I followed the recipe but next time I'll try others' suggestions to use taco seasoning or add my own seasonings. The fajit...

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This was my first attempt at making enchiladas and they were great! Super easy to make and they were a hit! I will definitely make these again. I am also guessing that you could make these ah...

I needed an enchilada recipe that was TASTY, VERY SIMPLE, and different from the other enchiladas I usually make and this was exactly that. I like to serve it with rice and on a bed of shredded ...

Not sure if old el paso has a mild red enchilada sauce, but I could only find medium, so I added in a small can of tomato sauce to tone it down so my family could eat this. The first time I m...

Made this exactly as directed with the substitution of taco seasoning as I didn't have fajita seasoning. The kids loved it. Served with sour cream, green onions, tomatoes and cilantro. Was as...

This was an easy, quick, and delicious recipe. Even my picky husband loved these enchiladas! I took my picture before baking. I substituted the chicken with a fully cooked chicken fajita meat an...

Awesome! But I used half a jar of mild salsa instead of seasoning mix. Great flavor.

Love these, easy and feeds an army.

I used taco seasoning instead of fajita seasoning. Turned out delicious! Forgot the cilantro. Made corn bread muffins to go with it.

This recipe is delicious, and I've made it twice, exactly as written, once a complete success and the other a near failure. The near failure resulted from making it ahead, and refrigerating to...