Creamy Enchilada Recipes

Category Main Dishes
Creamy chicken enchiladas are quick and easy to make for any meal. This page contains creamy enchilada recipes.


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  • 1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
  • 1 container (8 oz.) sour cream
  • 1 cup Pace Picante Sauce
  • 2 tsp. chili powder
  • 2 cups chopped cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • 10 Mission Fajita Size Flour Tortillas, warmed
  • 1 medium tomato, chopped
  • 1 green onion, sliced


Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees F. for 40 minutes or until hot. Top with tomato and onion. Serves 6.

Tip: For 2 cups chopped cooked chicken. In medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken.

This recipe is from Campbell's Kitchen. You can see more recipes here:

By Christi from Paducah, KY

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  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 can chopped green chilies (8 oz.)
  • 1 medium onion, chopped
  • 12 corn tortillas
  • 1 chicken, cooked, boned, chopped
  • 2 cups shredded sharp cheddar cheese


Preheat oven to 350 degrees F. Combine soups, broth, chilies and onion in bowl; mix well. Alternate layers of tortillas, chicken, soup mixture and cheese in casserole. Bake for 30 minutes. Yield: 8-12 servings.

By Robin from Washington, IA

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  • 2 lb. ground beef
  • 1 onion, finely diced
  • 1 green pepper, diced
  • 2 tsp. salt
  • pepper
  • 2 Tbsp. picante sauce
  • 1 Tbsp. chili powder
  • 1/2 tsp. cumin powder
  • 1 Tbsp. garlic powder
  • 4 drops Tabasco
  • 1/2 cup chopped ripe olives
  • 1/2 cup margarine
  • 4 Tbsp. flour
  • 1 1/2 cup milk
  • 2 cup sour cream
  • 1/2 lb. shredded cheddar cheese
  • 18 soft corn tortillas


Brown beef, drain fat. Add onion and green pepper, continue cooking until onion and pepper are soft. Add salt, pepper, Picante sauce, chili powder, cumin, garlic powder, Tabasco and ripe olives. Simmer for 5 minutes more. In double boiler, melt butter, add flour. Slowly add milk to make white sauce. Blend in sour cream and heat slowly for 1 minute.

Do no boil. Grease 9x13 inch casserole. Fill each soft tortilla with as much meat mixture as you can roll up. Fill casserole. Thoroughly top with sour cream sauce. Sprinkle top with cheese. Bake at 375 degrees F uncovered for 25 minutes, or until sauce is bubbling.

By Robin from Washington, IA

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