Creamy Chicken Enchiladas

"A friend made this one night and it was so absolutly delicious that my mom and I just had to have the recipe! These enchiladas are so creamy that they just melt in your mouth. YUM!"
 
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Ready In:
50mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Cook, Debone and shred chicken.
  • Heat oven to 350 degrees.
  • Melt cream cheese and 1/2 the package of shredded cheese together. Add 1/2 jar of salsa and chicken.
  • Warm tortillas according to package and fill the warm tortillas with the chicken mixture.
  • Place in a nonstick sprayed dish.
  • Mix soup and 1/2 can of milk together and pour over the tortillas.
  • Pour remaining salsa over tortillas and top with remaining cheese.
  • Cook until the cheese is melted.

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Reviews

  1. Really great! I used nonfat neufchatel (aka fat-free Philadelphia) and low-fat Weight Watchers. It made 12 enchiladas, They were filling enough that 1.5 satisfied me and 2.5 satisfied my husband. I didn't have to soften the flour tortillas; that's usually only necessary with corn tortillas. To cook the chickien breasts, I put them in a sprayed dish with a couple Tbs. of water; cooked at high four about 8 minutes (covered). Let them sit a few minutes before shredded. The meat was finished (no pink juices) and yet still juicy in the finished producct. I think these may be good with a little fat-free sour cream and a touch of cayenne pepper in the sauce. We'll definitely be eating these again.
     
  2. These were great. I used leftover chicken and it was that much easier to put together. Will be making again.
     
  3. This was yummy. An easier version of other Swiss enchilada recipes. I jazzed up the filling with some onion, garlic, anaheim chillis, and broccoli, which turned out quite well.
     
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