Simple Creamy Chicken Enchiladas
This is one of the first recipes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly.
This is one of the first recipes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly.
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1/4 cup 2% milk
- 1 rotisserie chicken
- 29 oz diced tomatoes with mild gree undrained
- 2 cans condensed cream of chicken so undiluted, 10-3/4 ounces each
- 10-3/4 oz condensed cheddar cheese soup undiluted
- 8 oz cream cheese cubed
- 20 flour tortillas 8 inches warmed
- 4 cups mexican cheese blend shredded
- Carbohydrate 2.52954247292778 g
- Cholesterol 72.407580328 mg
- Fat 22.9752023679365 g
- Fiber 0.340569999581209 g
- Protein 12.8757983761534 g
- Saturated Fat 13.9361991971961 g
- Serving Size 1 1 Serving (157g)
- Sodium 358.666575330891 mg
- Sugar 2.18897247334657 g
- Trans Fat 1.92145143991701 g
- Calories 266 calories
Step-by-step
- Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
- Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
- Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
- To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Ingredient measures rarely reveal how moisture behaves inside a crowded baking dish. Starch and dairy react intensely to sustained heat. Understanding the thermal transformation ensures correct texture without guesswork.
Visual Cues for Doneness
Discard the thermometer for this style of casserole. Look for vigorous bubbling at the perimeter of the 13-inch by 13-inch baking dish. The shredded Mexican blend must show complete surface melting with light brown spots. Total oven duration ranges from 30 to 35 minutes at 350 degrees Fahrenheit. Center contents should reach steaming status before pulling the pan.
Scaling Yields
This formulation builds two distinct 10-portion casseroles. Halving the quantities requires reducing canned cream soups proportionally while maintaining the ratio of milk. Single-pan preparation works by utilizing one baking dish and freezing the alternate unbaked portion immediately. Freezing preservation holds quality for up to 3 months.
Dairy Management
Cream cheese requires thorough incorporation into the warm tomato and soup base. Cubing the block into half-inch pieces prior to mixing prevents localized clumping. Undiluted condensed soups supply the necessary sodium load, eliminating extra salt additions from the spice blend.
