Community Pick
Cream of Chicken Enchiladas
"I call this gloppy and sloppy and definitely my family's favorite."
photo by SharonChen
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 cup sour cream
- 3 cups diced cooked chicken
- 1 (4 ounce) can mushrooms, drained and chopped
- 1⁄2 onion, chopped
- 1 (4 ounce) can green chilies, drained
- 1⁄4 teaspoon oregano
- salt and pepper
- 10 -12 flour tortillas
-
Topping
- 1 (10 1/2 ounce) can cream of chicken soup
- 1⁄4 cup milk
- 1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese
directions
- Mix together first 7 ingredients.
- Add salt and pepper to taste.
- Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
- With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
- Pour evenly over enchiladas in casserole dish.
- Sprinkle with shredded cheese.
- Bake at 350 degrees for 30-40 minutes.
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Reviews
-
Just too good Nurse Di. We had a 3-family Mexican dinner. This was my contribution. Wow!! These enchiladas are to die for. Just like you said, the filling is very rich, creamy, and cheesy. Easy to make and very filling. Got rave reviews from all the guests. This made a lot and there were none left. This is a mildly seasoned dish which is good for some of us older folks and our sensitive stomachs. Thanks Nurse Di. -
I just made this today and it was soooo good and so simple! I added cheddar cheese to the topping and left out the chiles, simply because I couldn't find them, but it was still a wonderful recipe. Thanks! -
This is SO wrong! Enchiladas are made with corn tortillas; using flour tortillas, it becomes a chimichanga - with an entirely different taste. -
My family and I did not like this at all. It is one big very mushy dish with very little taste other than undiluted chicken soup mixed with Sour cream. Too mushy, too bland, too much like regurgitated food and had to throw the whole thing down the garbage disposal. Yuk ! -
DISGUSTING. Way too gooey. I feel sick. All 5 kids hated it too. Unless you love (really love) gooey you can't even taste the chicken food stay away from this one!!
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Tweaks
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I love chicken enchiladas. but to pour 'soup over the top, is a sin. The soup in the mixture is good, but I pour a can of green chile enchilada sauce over the top, then the cheese...that is way better flavor ladies.
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These were very tasty. I added some garlic powder to the chiles and topped it all with prepared green chile enchilada sauce instead of the soup mix. Really a very nice recipe with the right amount of kick. My boyfriend loved it. Thanks, NurseDi! -
We have made this a few times using cooked shredded chicken from the slow cooker. Excellent every time! It is gooey, so if you don't like that texture then it might not be for you. I don't add the onion or chilies depending on how many kids we have eating - I just add some onion powder and garlic powder instead. Obviously my family loves it - someone requests this at least once a week now! Thanks!
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These were delicious! I added a teaspoon of chili powder and substituted a can of Rotel tomatoes & chilies for the small can of green chilies called for. I have discarded other chicken enchilada recipes and will be using only this one from now on. Thanks for a fabulous recipe. -
these are wonderful! i think my hubby might be willing to sell his soul, too, for these. i chopped up a red bell pepper instead of the mushrooms (i have one picky guy) my hubby warmed them up the next morning for breakfast and we all happily devoured them!! thanks!
