Creamy Chicken Enchiladas (Enchiladas Suizas)


  • 1 rotisserie chicken
  • 2 (14-1/2 ounce) cans diced tomatoes with mild green chilies, undrained
  • 2 (10-3/4 ounces) cans condensed cream of chicken soup, undiluted
  • 1 (10-3/4 ounce) can condensed cheddar cheese soup, undiluted
  • 1/4 cup milk
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 (8 ounce) package cream cheese, cubed
  • 20 (8-inch) flour tortillas warmed
  • 4 cups shredded Mexican cheese blend


  1. Heat oven to 350 degrees F. Grease 2 (13 x 9-inch) baking dishes.
  2. Remove meat from bones; discard bones. Shred chicken with two forks and set aside.
  3. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3 1/2 cups to another bowl; add chicken and cream cheese.
  4. Spread 1/4 cup soup mixture into each of the two prepared baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes.
  5. Pour remaining soup mixture over tops; sprinkle with cheese.
  6. Bake, uncovered, for 30-35 minutes or until heated through and cheese is melted.

Prep: 25 min | Cook: 35 min | Yield: 10 servings

Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Heat oven to 350 degrees F. Cover casserole with foil; bake 45 minutes or until heated through and a thermometer inserted in center reads 165 degrees F. Uncover; bake 5-10 minutes longer or until cheese is melted.

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