Chicken Enchiladas

Heat Eat Repeat


1/2 Cup onion chopped
1 pound chicken breasts cubed
4 ounces cream cheese softened
1 tsp ground cumin
1/2 tsp black pepper
1/8 tsp salt
1 Tbsp water
1 (15 ounce) can cream of chicken soup
8 ounces sour cream
1 Cup milk
1-3 jalapeno peppers finely chopped
1/2 Cup sharp cheddar cheese shredded
tomatoes chopped


  1. Preheat oven to 350˚.
  2. Cook onions in skillet until softened, then remove.
  3. Cook chicken in skillet, then transfer to cutting board.
  4. Chop cooked chicken into small pieces.
  5. Wrap tortillas in foil and warm in oven for 10 minutes.
  6. In a medium mixing bowl, stir together cream cheese, cumin, salt, pepper and water. Stir in cooked onions and chicken.
  7. In a small mixing bowl, combine soup, sour cream, milk and jalapenos to make the sauce.
  8. Spread a thin layer of sauce in the bottom of a 13x9 baking pan.
  9. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll up, and place seam side down in the baking dish.
  10. Pour remaining sauce over enchiladas.
  11. Bake uncovered for 40 minutes or until heated through.
  12. Sprinkle with cheddar cheese and bake for up to 5 minutes, until the cheese is melted.
  13. Top with chopped tomatoes and cilantro.

Recipe Type


Food Groups

Total Time
1 hr 30 min
Prep Time
45 min
Inactive Time
Cook Time
45 min
4-6 servings
Jenny Henry