Chicken Enchiladas

Embrace the vibrant flavors of Mexican cuisine with these hearty chicken enchiladas, a beloved classic that brings together tender chicken, melty cheese, and zesty salsa in a delightful marriage of taste and texture. Wrapped in warm tortillas and smothered in a rich sauce, each enchilada is a savory delight that promises to satisfy both appetite and soul. Whether served as a comforting family dinner or a festive gathering with friends, these enchiladas are sure to evoke smiles and seconds around the table. So, gather your ingredients and get ready to embark on a culinary journey that celebrates the bold and vibrant spirit of Mexico.


  • 1/2 cup chopped onion
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 (8-ounce) can diced green chiles, drained
  • 6 ounces cream cheese, softened
  • 2 Tablespoons milk
  • 1/2 teaspoon cumin
  • 4 cups chopped cooked chicken
  • 12 (7-inch) flour tortillas
  • 1 (10-ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 3/4 cup shredded Monterey Jack cheese or Cheddar cheese



Saute the onion in the butter in a skillet over medium heat until browned.  Remove from heat.  Stir in 1 tablespoon of the green chiles.  Combine the cream cheese, 2 tablespoons milk and cumin in a bowl and mix well.  Stir in the chicken and onion mixture.

Spoon about 3 tablespoons of the chicken mixture near the edge of each tortilla and roll to enclose the filling.  Place the tortillas seam side down in a greased 3-quart baking dish.

Combine the remaining green chiles, soup, sour cream and 1 cup milk in a bowl and mix well.   Spoon the soup mixture evenly over the tortillas.  Bake, covered with foil, at 350 degrees for 35 minutes or until heated through.  Remove the foil and sprinkle with the cheese.  Bake just until the cheese melts.

YIELDS:  12 enchiladas

This recipe originally appeared on

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