Prep: 15 Mins Cook: 60 Mins
For an instant party just add limeade, salsa, tortilla chips and fun.

Creamy Chicken Enchiladas


  • 1 can 10 3/4-oz cream of chicken soup
  • 2/3 cups 2% milk
  • 3 tbls. vegetable oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 3 tbls. ORTEGA Diced Green Chiles
  • 1 teaspoon crushed dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 1/2 pound fresh boneless, skinless chicken breasts, cut into bite size pieces
  • 1 packet (1.25-oz) ORTEGA Taco Seasoning Mix - Regular
  • 1 can (28-oz.) whole tomatoes, drained
  • 8 (6-inch) flour tortillas
  • 2 cups grated cheddar cheese
  • 1/2 cup sour cream


Combine cream of chicken soup and milk; set aside.

Add oil to a large skillet; add onion and garlic; sauté. Stir in green chiles, oregano, salt and sugar. Cook over low heat for 5 minutes, stirring frequently.

Increase heat to medium and add chicken and taco seasoning mix. Cook, stirring frequently until the chicken is almost done, approximately 7 minutes. Add whole tomatoes; cook 5 minutes more or until chicken is complete cooked. Remove from heat and set aside.

Preheat oven to 375°F; lightly butter a 13x9x2-inch pan.

Lightly toast tortillas over medium heat in a dry skillet, 10 seconds on each side. Fill each tortilla with chicken mixture and place, seam side down, in prepared baking dish. Top with reserved soup and milk mixture then sprinkle with cheddar cheese.

Cover with foil and bake 25 minutes. Uncover and continue baking 15 minutes or until
cheese is melted. Serve hot with sour cream.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.