Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

37 reviews, 4.5 star(s). 83% would make again

Ready in 1 hour

My take on simple and delicious, this recipe can be refrigerated for later use or eaten when you make it!

"My family loved this dish! It's a great way to use up leftover chicken too. I didn't have any cream cheese, so substituted with 'Laughing Cow' (1 Swiss, 1 Blue Cheese), and it came out great. Given the nutritional difference, I may do that all the time. In any case it got raves from my crew and I will definitely be preparing this again. Thanks for sharing!"


2 large onions; thinly sliced
4 cloves Garlic; minced
2 cups cooked chicken
1/2 cup Tomatoes; chopped
6 ounces cream cheese; fat free, cubed
1 tablespoon Butter
12 small tortilla; whole wheat 96% fat free flour
12 ounces enchilada sauce; green
8 ounces cheddar cheese; lowfat, shredded

Original recipe makes 12



In a wide frying pan over medium heat, cook the onions in butter, for 10 minutes. Add the garlic. Stir frequently to keep onions from burning. Cook an additional 10 minutes. Remove from heat and add chicken, tomatoes, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375°F.

If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

You may certainly use the full fat versions of the ingredients and regular flour tortillas. If you like it hot, add as much heat as you like with peppers or salsa.

Verified by stevemur
Alert editor   

Really spot on chicken enchiladas!





Calories Per Serving: 296 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

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"Chicken & cheese-Stuffed tortillas topped with a cheesy, creamy enchilada sauce. What's not to like?" — Firebyrd Firebyrd

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I made this and thought that it was very onion heavy. In the future I might add a different kind of cheese into the mix and use more green sauce.
lisagreenough 1y ago

Used green and red peppers instead of tomatoes Loved it
Dizzy337 1y ago

If your not a huge fan of cream cheese this is not for you. I like cream cheese but this was not good!!
michelle_meiller 1y ago

We loved it! The only thing I didn't different was to used a can of Rotel's with Green Chiles instead of just tomatoes. Easy and delicious! Thank you!
Deh43 2y ago

Didn't Chang a thing. It was amazing!
tmariethompson 2y ago

Very delicious. I used some habanero cheese on top for a little spice. My daughter loved it. We will make these again!
cook677 2y ago

So delicious! Even the super picky boyfriend loved these! Definitely a new favorite.
caylacakes 2y ago

Didn't particularly care for this. Will not make again.
JThacik 2y ago

I added a can of diced green chiles to the pan when mixing everything in ( making filling). So good!
hollyloveland 2y ago

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