My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington

Creamy Chicken Enchiladas

(8 ounces) cream cheese, softened

water

onion powder

cumin

salt

pepper

chicken

flour tortillas (6 inches), room temperature

(10-1/2 ounces each) condensed cream of chicken soup, undiluted

sour cream

2% milk

(4 ounces each) chopped green chiles

cheddar cheese

I pared the sauce down to 1 can of soup, 1 cup of sour cream and 1 cup of whipping cream. Milk tends to curdle when you bake with it and whipping cream gives you a smooth creamy sauce. I use it for scalloped potatoes as well. Great recipe, love the cumin in it. Oh, and I highly recommend you use flour tortillas. Corn tortillas would turn to mush.

Just made these and the best I have eaten even though I tweaked the recipe just a tad

These were delicious!  Definitely a make again.  The only change I made is that I sauteed three chopped jalapenos in a bit of canola oil and added them to the chicken.  We like heat in our food.  The jalapenos weren't overwhelming but added a nice flavor.  Thanks for the great recipe!!

I cut this in half because it made way too much for us. But everything else was the same and I was left wondering where is the kick that I comes with all the other enchiladas I have made. I am sure glad I only made one pan and I will never make these again. If I want chicken enchiladas I will go back to my chicken and sour cream enchiladas.

My husband and I love this recipe!  Sometimes I’ll just mix in taco seasoning for a short cut on spices and it’s still delicious!!  I have a few Mexican friends who I work with that also love my “white girl enchiladas” as I call them!!! Making for dinner tonight!!!

Love this recipe!  These are the best enchiladas ever. I’m coming back to make them for the 4 th time.  My family loves them and they are so easy to make. Delicious!!!

I LOVE this recipe. It's pretty easy too! I do use rotisserie chicken and just shred it with my hands (so much easier than cooking the chicken, cooling it, etc) and it's already seasoned for you too. I used sharp cheddar (two of my family members' don't like cheddar but in this recipe it adds the perfect flavor and there are NO complaints. With the recipe tips, I actually follow this to a T. I usually like to adjust something but my family and I love it as is. Most of my family don't like more than mild "spice", but they like it with mild or even regular chilies.... and two are children, a picky 9 year old and a 3 year old. I do half this usually and it perfectly feeds our 5 family members. Two men (FIL is one), myself, and the 2 kiddos. We clean the pan out but are stuffed too. Thanks for this WONDERFUL recipe! I'm making it again tonight.

Wonderful. I added some taco seasoning to the chicken.

I made this recipe exactly as is but then froze half as a meal kit (did not assemble) so I can throw the kit in the fridge the day before, bring home some tortillas and have a great dinner in 10 minutes of working time.  Excellent recipe except I did one whole diced onion and half the onion powder for a bit more texture.

Great recipe! I love the creamy sauce! So easy to make and really delicious!  I used a low salt cream of chicken soup.  I also added the diced green chilis in the tortillas too.  Yum!  Thinking of using some spicy green chilis too!

I did not care for this. It was easy to make but tasted bland, even though I added some chili powder. Also made a ton of sauce, too much in my opinion.

Fantastic recipe, make it all the time. The only I do different is add more chicken to tortilla than what it calls for.

OMGGG so gooooood! I"m a 29 year old Mexican woman from South Texas and used to discriminate against any type of enchilada that was rolled ina flour tortilla (we only use corn) so I was very skeptical about this recipe. I'm so in love with these enchiladas, I don't even miss the corn tortillas! So rich and creamy and cheeeesy and ohhhh soooo good. Even just as yummy the next day in the microwave (I just reheated some from last night and inhaled them!)..OK, just a few notes: I only used one can of mild rotel, drained. I didn't use the 2 cans of green chillies (I have 3 small children & they aren't keen on spice). Second, I only used one 13x9 pan, so I rolled about 11 enchiladas (9 side by side and 2 of them I had to fit above those 9 longways)..I used all of the chicken filling in the 11 tortillas but was left with quite a bit of the sauce. Oh and I always use lots of cheese for the topping, I never follow the recipe on cheese because we loooove cheese. You won't regret making these babies!!

Wow!! This will be made again! Not the healthiest meal so it'll be saved for splurge days. The cream cheese chicken filling makes this superior. I love the cumin!

I"ve made this with my kids...they loved it. The second time we made it we added Mexican style corn and white rice in with the chicken ...it was even better :)

Family loves it! I add a little spinach to the chicken filling!

I make this recipe regularly and my family loves it!  I use low fat cream cheese and fat free sour cream, and you can't tell the difference.  I usually freeze one pan to use later, and it freezes really well.  Delicious!

These are so good, every time I make them, I can't believe they I made them.  Have shared your recipe with family and friends, someone always asks.  Thank you, we LOVE it.  Amazinging recipe, don't change anything ??

This was very good. My only issue was I felt like there was too much cumin in the chicken filling, and it gave it a slightly bitter taste. Next time, I will use half of the cumin, or maybe just a T of premade taco seasoning. Thanks for a great recipe!

The cumin was good in them, but it needed some veggies.  We added 6 chopped green onions and half the cheese to the chicken mixture and after cooking, topped the enchilladas with fresh diced tomatoes.  We also added about 2 cups of sauces to the chicken mixture to get the right consistency.  These were comprable to my mother-in-law's recipe, which is hard to beat.

This was a very good recipe and both my husband and daughter thought it was delicious.  I did add sauteed onions and spinach to 5 of them and sauteed onions and green peppers to the other 5.  I also served them topped with salsa.  They were fantastic!  When my husband says he'd like to have something again, I know it's a winner.

The recipe was pretty good, but there seemed to be too much sauce. I used most of it anyway, but it made the tortillas very soggy and my son didn't care for the cream of chicken soup in it.

I made this last night and my 9 year old asked me to add it to our meal rotation, he NEVER asks for something over again!  I did make a few changes because it would have been way too much for my family.  I added half a package (4 ounces) of cream cheese to 2 cups of cooked, chopped chicken with some taco seasoning and a little water.  Then I stuffed 6 smaller tortillas and placed them in the dish.  I mixed about 1/2 cup of sour cream, 1 can of cream of chicken, about a 1/3 of a cup of 1% milk and 1 small can of green chilie's together.  Poured the mixture over the tortilla's and baked for 30 minutes on 350.  Then added some cheese and put it back in for 10.  I think I'm going to try to make these into a freezer meal so that I can pop a dish out and have it ready for dinner that night.  Great family recipe, thanks for sharing!

https://videodam.tmbi.com/wp-content/uploads/2019/07/DIYD_062419_33124_CreamyChickenEnchiladas_FS.mp4

Check out this video on how to make creamy chicken enchiladas

creamy chicken enchiladas

Prep Time: 30 minutes

Cook Time: 35 minutes

Total: 1 hours, 5 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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