Cheese & Chicken Enchiladas

Cheese & Chicken Enchiladas
based on 24 reviews
This Looks YUMMY!
17
25 min.
prep
40 min.
total
4 Servings

Cheese & Chicken Enchiladas are fun to make and easy to assemble. Delicious and perfect for casual entertaining.

Ingredients

  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1 1/2 cups cooked, shredded chicken breast meat
  • 3/4 cup (3 ounces) shredded cheddar cheese, divided
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/2 of an 8-ounce package reduced-fat cream cheese
  • 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas
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PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted.



SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted.

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Fabulous!

Yummmm!!

- Grazy Lau from China

Best Smelling and Tasting Enchiladas

We had a cook off at our office in which we had to chose a recipe off of meals.com. The contest was judged and I won best smell as well as best tasting. Thanks a ton! It was YUM.

- Nicole Leach from Minnesota

Awesome!

This meal was amazing! My husband loved it and declared it his favorite chicken dish. I will definitely share this one with friends and family.

- Leelo L from AL

Excellent!

These were terriffic. Even my non-Spanish food loving husband couldn't get enough. I used mild sweet salsa but next time will try a different flavor or brand for more tang.

- MELISSA REAGAN from Winsted, CT

too much cheese

You REALLY have to like cheese to enjoy this recipe. It did not go over well at my home. It is just a matter of preference. Cream cheese just does not cut it for us in an Enchilada. Too much cheese!

- Judy Mallory from Arizona

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 501
  • Calories from Fat: 134
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 9g (45% of DV)
  • Cholesterol: 87mg (29% of DV)
  • Sodium: 1662mg (69% of DV)
  • Carbohydrates: 60g (20% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 5g
  • Protein: 29g
  • Vitamin A: 16% of DV
  • Vitamin C: 2% of DV
  • Calcium: 19% of DV
  • Iron: 14% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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