Creamy chicken and cheese enchiladas

Creamy chicken and cheese enchiladas

  • Prep:
  • Cook Time:
  • Total:
  • Serving: 4-6

This chicken and cheese enchilada recipe is easy and satisfying for a crowd. Make a salad or rice and dinner is ready.


  • 1, 8-ounce package of cream cheese
  • 1, 10 3/4 ounce can cream of chicken soup
  • 1 cup salsa
  • 3 cups chopped cooked chicken breast meat
  • 12 corn tortillas
  • 1 cup shredded Colby-Jack cheese
  • 1 small can of black olives
  • 1/4 cup sour cream


  1. Preheat the oven to 350 degrees F.
  2. In a saucepan over medium heat, combine the cream cheese, soup and salsa.
  3. Heat, stirring constantly until melted and well blended.
  4. Stir in chicken.
  5. Heat tortillas in microwave for a few seconds until you can roll them without cracking.
  6. Fill each tortilla with chicken mixture; roll.
  7. Place rolled tortillas in a lightly greased 9x13 baking dish.
  8. Sprinkle with shredded cheese, covering tortillas completely.
  9. Cover with foil and bake for 30 minutes.
  10. Top with black olives and sour cream, if desired.


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