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I’m a HUGE fan of Mexican food! Honestly, who isn’t? A few chips & salsa and a margarita can fix just about any problem!
Typically, I’ve been more of a burrito girl than an enchilada girl, but this recipe has me rethinking my passion! These enchiladas are, by far, the best I’ve had! The cream cheese, onion powder, cumin, salt and pepper mixed with the chicken is so tasty you’ll almost want to serve it up just like it is! It’s really good!
What I love about this recipe, too, is that it steps away from the traditional red enchilada sauce and pairs cream of chicken soup with sour cream for a creamy sauce that tastes delicious!
(Okay… I admit, maybe it’s not the healthiest recipe around, but sometimes you just have to cave in, right?)
This is one recipe I’d classify as a winner! I hope you feel the same when you try it!
Ingredients
- 1 pkg (8 oz.) cream cheese, softened
- 2 Tbsp. water
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 5 cups rotisserie chicken, shredded or diced
- 12 6" flour tortillas, room temperature
- 2 cans (10 1/2 oz. each) condensed cream of chicken soup, undiluted
- 2 cups sour cream
- 1 cup 2% milk
- 2 cans (4 oz. each) chopped, green chiles
- 2 cups shredded cheddar cheese or Mexican cheese
- Optional Toppings:
- Sliced long green onions
- Chopped tomatoes
- Chopped fresh Cilantro
- Sliced avocado
Instructions
- Preheat oven to 350 degrees. In large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Place 1/4 cup of chicken mixture down the center of each tortilla. Roll up and place seamed side down in two greased 13x9 inch baking dishes. (Six in each baking dish.)
- In large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas making sure to pour an even amount in each dish.
- Bake, uncovered, 30-40 minutes or until heated through. Remove from oven, sprinkle cheese over enchiladas and return to oven for 5 minutes or until cheese is fully melted.
- OPTIONAL: Top enchiladas with fresh chopped Cilantro, sliced long green onions, and fresh chopped tomato. Serve with slices of avocado and Mexican rice.
NOTES:
- Add onion salt and cumin to taste. Add more if you like!
- This recipe can easily be cut in half to make 6 enchiladas.
- I was able to get 5 full cups of chicken from the rotisserie chicken I bought. If you're a shy short, it won't matter all that much.
- I used the shredded Mexican cheese blend for added flavor, but you can use any cheese you prefer.
- Although the sliced green onions, fresh Cilantro, tomatoes, and avocado are completely optional, they really add a ton of flavor to the enchiladas - I highly recommend!
- Enjoy!