Enjoy this Creamy Chicken Enchiladas ultimate comfort food thanks to sponsorship from Sargento®! All opinions and writing are my own.
There are some foods that hold a special place in my heart because of the memories that took place around the food. Creamy Chicken Enchiladas are one of those foods! It is what the husband and I made for dinner on our very first blind date! So it is a favorite comfort food I like to enjoy when I need a delicious and easy family dinner!
- 8-10 Flour Tortillas
- 1 Can Cream of Chicken Soup
- 1 pkg Cream Cheese
- 1 Pint Canned Chicken
- 1/2 Cup Shredded Sargento® Fine Cut Shredded 4 Cheese Mexican blend
- 1/2 Cup green onions thinly sliced
- 1/2 Tablespoon Chives chopped
- 1 Teaspoon chili powder
- 1 Can Cream of Chicken Soup
- 1/2 C Sour Cream
- 1-2 Cups Sargento® Fine Cut Shredded 4 Cheese Mexican blend
- Cilantro (optional)
- Chives (optional)
- Preheat oven to 350 degrees
- Combine all filling ingredients into a pan.
- Mix until well blended and chicken is nicely shredded.
- Fill each tortilla with a spoonful of filling.
- Spread filling around the tortilla
- Roll the tortilla and place inside a baking dish with seam side down.
- Continue until all the filing is used or the baking dish is full.
- In a new small bowl combine Cream of chicken soup and sour cream and blend until smooth.
- Pour over the tortillas in the baking dish and spread until even.
- Bake covered in oven 30 minutes.
- Removed from Oven and sprinkle the top with shredded cheese.
- Return to oven and bake covered for another 10-15 minutes or until the cheese is melted and inside is warm.
- Serve warm and garnish with Cilantro and Chives if you like.
Last week, we made our usual stop at Smith’s (our local Kroger banner store) to pick up more baby food. I just love the larger variety of flavors that Smith’s offers compared to our other grocery stores. So while we were already there, we picked up the few items we didn’t already have in our house for dinner. Ever since I got sick with bronchitis, I have been craving one of my favorite comfort foods – Creamy Chicken Enchiladas!
There is just something so soothing about chicken meals when you are sick. And throw in a delicious creamy sauce and your favorite Mexican flair with ooey gooey cheeses, you have the perfect consoling dinner!
It’s always best when using Farm Fresh Chicken. I buy my meat in bulk through a community Co-op called The Savory Butcher. I’m able to get superior quality products at a better price than our local grocery stores can offer.
The meat arrives FRESH from the Farm, never frozen and the chicken is already hand trimmed! So it’s immediately ready to be used, canned or frozen!
If you want High Quality Chicken, Ground Hamburger and Bacon – for less than you pay at the store, you need Savory Butcher!
They just launched from beta testing, and are working on adding new states/cities to their delivery routes. If you want to help get Savory Butcher to your area quickly, Join the community leader program in your area. This will help them see where the service is wanted and they can get to you faster.
The type of cheese that you pick for this dish is very important. We use the Sargento® Fine Cut Shredded 4 Cheese Mexican blend. I love Sargento® because it always has an off-the-block freshness flavor that really adds to the dish. And now they have the perfect Fine Cut Shredded 4 Cheese Mexican Blend that is just perfect for our creamy chicken enchiladas.
I always keep fine cut shredded cheese on hand because it saves me so much time. Instead of having to take 10 minutes to shred cheese for dinner, I can just grab a bag of Sargento® Fine Cut Shredded 4 Cheese Mexican blend and sprinkle and go. It’s a lot easier, less messy (as I always make a big mess when I shred my own cheese) and it saves me a lot of time.
And when it comes to the Creamy Chicken Enchiladas you definitely want a Mexican blend because the Sargento® Fine Cut Shredded 4 Cheese Mexican blend gives it a really smooth and creamy flavor to your Mexican style dish!
Comforting Creamy Chicken Enchiladas
Now let’s get to the goodness, making the dish! It is really easy. I love this dish because even the kids can manage almost every step! This is definitely one to teach your kids before they leave the house. They can make it for their roommates/significant other and really amaze them with their culinary skills! And little do they know just how simple it is!
First combine the cream of chicken soup, cream cheese, canned chicken, green onions, chives, chili powder, and cheese in a bowl.
I like to use our homemade Canned Chicken because it is also fresh, extra soft and more flavorful than what you can get in the store. But if you don’t happen to have home canned chicken, then store canned chicken still works. Just get enough cans to come close to about 1 pint of chicken, it will depend on the size of can you pick.
Mix all the ingredients together. You will be shredding the chicken as you mix. Once it is all well combined you will spoon the filling into the center of a flour tortilla and spread it around. If you want you can sprinkle a little more cheese on top if you love cheese.
Fold in the 2 side corners.
Then roll the tortilla to keep all the chicken filling locked inside.
Then place with the seam side down in a baking dish. A rectangular baking dish about 8 X 11 works perfect! Sadly mine was occupied so I had to use my casserole dish.
Continue filling the tortillas and placing them in the baking dish until you run out of room in the dish or run out of filling. Which ever comes first. If you are using a regular baking dish you should run out of filling first.
If your filling is all gone, you can now reuse the same bowl to combine the last can of cream of chicken soup and sour cream ( because I’m all about saving on the number of dishes that have to be washed later). When smooth, drizzle over the enchiladas in the baking dish.
Bake at 350 for about 30 minutes. I bake mine covered with either a baking dish lid or aluminum foil to keep the tortillas from becoming hard. Who likes to bite into an enchiladas and chomp on a hard shell? No one.
Then remove from the oven and sprinkle even more Sargento® Fine Cut Shredded 4 Cheese Mexican blend on top. This is the hard part as I can’t tell you exactly how much to add. Everyone’s preference is different. So I just sprinkle until it looks great. If you like lots of creamy cheese add more. If you like less then add less. I usually average between 1-2 cups sprinkled on top.
Return to the oven and bake (covered again) for another 10-15 minutes. Just until the cheese is fully melted and you are certain the center of the enchiladas are warmed.
Remove you can serve immediately. It is best when warm! Serve up one or two enchiladas shells on a plate. And you can garnish with Fresh Cilantro or Chives or both!
Be prepared to feel the soothing arms of the ultimate comfort food wrap around you as you indulge in this creamy chicken enchiladas recipe!
And as I mentioned it tastes like it took all day to make, but really it can take as little as 5-10 minutes to toss together. The only time commitment is really is just waiting for it to bake while trying to contain yourself as the delectable scents fill your home!
Now when you go shopping so you can make our Creamy chicken Enchiladas recipe for your own family, be sure to look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
Who will you impress with your Cream Chicken Enchiladas Recipe?
Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.
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