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Easy Creamy Chicken Enchiladas

Easy Creamy Chicken Enchiladas

  • Prep

  • Ready In

Old El Paso(R)

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Teresa
3
9/8/2014

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 ahead and freeze for a future meal. I am actually excited to eat my leftovers at work!

K Cole
0
10/4/2014

Love these, easy and feeds an army.