Simple Creamy Chicken Enchiladas

I chose to cook chicken breast , instead of the rotisserie chicken. I used fajita seasoning on it and then cooked it in a skillet. Removed everything from the skillet , follow recipe, then add back to skillet to cook. ( electric skillet, not stove top skillet).

I was pretty surprised at how easy this recipe was. One thing to note: use cream cheese that's softened at room temperature because it's difficult to stir when you have cold, solid cream cheese. Otherwise, it's delicious! It's got a nice spice to it from the tomatoes and green chiles (not hot like Buffalo, it's more mild). The recipe as it is calls for 2 casseroles, so be aware of that!

A friend brought this meal and it was so creamy and delicious!!

1 bag frozen fajitas peppers and onions

Pretty good! I do feel like it’s missing something, but I cannot put my finger on it. Totally good as is tho! Made tons of leftovers.

Used a little under 1.5lb of chicken and made a half batch compared to the recipe. Freezer Friendly meal.

I only use one can of chicken soup, one can of Rotel, and one can of cheese for the sauce and just make one pan. This time I also used canned chicken to cut down on prep time and I included a bag of frozen fajita peppers/onions in the filling. 10/10!

I would drain the diced tomatoes unless you like your enchiladas to be really wet, and over shoot liquid measurements for the sauce. Too much is better than not enough.

I used Campbell's Fiesta Nacho Cheese soup and it turned out great!

Super good! Made enough to go for a double batch :)

I halved the recipe and it turned out great!

Really good! Halved the spices except for the garlic and chili powder. Didn’t have any oregano but doesn’t seem to need it. Used diced tomatoes without the chilies since granddaughter doesn’t like spicy. She still didn’t like it. I want to try with corn tortillas so it won’t be mushy or bake without the sauce and heat it to pour over after they’ve baked.

It was awesome.. The right blend of spices. Will be fixing it soon.

This recipe makes a lot! Maybe about 14 large enchiladas. I would cut the recipe in half. It was also a little bland for enchiladas. Next time I am going to add jalapeño or other hot spices.

Yummy as described by my 2 year old!

These are melt-in-your-mouth amazing! The cream cheese pairs perfectly with the chili powder. Mixing together with the melted shredded Mexican cheese and seasoned chicken, this dish has the flavor and texture that will leave your tastebuds begging for more! I will definitely be making these again!

Was killer!

So, we are just a small family of 3, so I only used one 9x14 dish and 9 tortillas. I used both cans of cream of chicken soup, 1 can of tomatoes and chilies, 8oz of cream cheese and probably 2ish cups of chicken. It made plenty and we all liked it!

Substituted the can of cheddar soup with a jar of white queso !!

This recipe is a keeper , I used what I had . I didn’t have any green chilies on hand and so I sauté Jalapeños and onions in butter until softened to replace the green chilies. My family really enjoyed this recipe. Thank you for sharing.

It was pretty good and also very easy to make

We have this a few times a month. My family loves it