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Marzetti® Chicken Enchiladas

Marzetti® Chicken Enchiladas

Marzetti(R) Slaw Dressing

A creamy and spicy chicken sauce fills and tops these baked enchiladas.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 877 kcal
  • 44%
  • Fat:
  • 50 g
  • 77%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1959 mg
  • 78%

Based on a 2,000 calorie diet


  1. Stir together mushroom soup and salsa, spoon 1/2 cup mixture in bottom of 13x9 baking dishing coated with cooking spray.
  2. Beat cream cheese and Marzetti(R) Slaw Dressing until smooth. Stir in chicken, 1 cup cheese, green onions and chiles.
  3. Spoon 1/3 cup mixture down center of each tortilla. Roll up tortillas, and place seam side down in baking dish. Pour remaining soup mixture over enchiladas and top with remaining 1 cup of cheese.
  4. Bake at 350 degrees for 25 minutes. If desired, sprinkle with parsley or cilantro.
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Very good base to start from. I used cream of chicken soup and some sour cream instead of the salad dressing. Also used corn tortillas, as that's what I've always used for enchiladas. Recipe still needs some tweaking.


Soooo delicious. Very creamy and not that difficult. I had no idea what slaw dressing was so i used fat free ranch and sour cream. will definitely make again!


This recipe was delicious, although a bit rich. The ingredients blended well together and it tasted awesome - didn't last long at all. My husband actually said he'd prefer eating these to eating a steak. (If you like this recipe, you'll also likely really enjoy Creamy Chicken Lasagna from this site). This is definitely a keeper.