Cheese & Chicken Enchiladas

Cheese & Chicken Enchiladas
Makes:
4
Prep Time:
25
minutes
Total Time:
40
minutes
based on 24 reviews
15
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

Directions:

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.


Reviews:

Review This Recipe

Great recipe

 Star(s)

Cecilia from Colorado Springs, CO

I tried this recipe for the first time last night. I liked it because it wasn't spicy. I don't like spicy foods. My husband said it was good but a little too bland for a Mexican dish. He said it would have been better in a spicy red sauce.

Read More Reviews

Review This Recipe
  •  Star(s)

    Fabulous!

    Grazy Lau from China

    Yummmm!!

  •  Star(s)

    Best Smelling and Tasting Enchiladas

    Nicole Leach from Minnesota

    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.

  •  Star(s)

    Awesome!

    Leelo L from AL

    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.

  •  Star(s)

    Excellent!

    MELISSA REAGAN from Winsted, CT

    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.

  •  Star(s)

    too much cheese

    Judy Mallory from Arizona

    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!

  •  Star(s)

    Very Good!

    Melissa from Oklahoma City

    This recipe was very good and easy to make. My husband and my six year old son loved it! It's great with Mexican rice and chips and salsa.

  •  Star(s)

    Very Good and EASY

    susan w from

    We tried these for dinner tonite. Everyone thought they were very good, wanted me to make them again for tomorrow night.

  •  Star(s)

    Quick & Good

    Karla from Woodbridge, VA

    I printed this recipe 5 minutes before I went to the store and was happy with the simple ingredients. It was quick to make and my husband loved it. The cream cheese is a surprising ingredient and made the enchiladas creamy.

  •  Star(s)

    Beyond Excellent

    Amy from Bainbridge, PA

    I tried this recipe and think it is wonderful. I used canned chicken and it worked out great. I still 'cooked' it as directed and it picked up some of the taste from the onions and such. I also used hot salsa as that is what I prefer. I added a Spanish Rice recipe and Kentucky Spoon Bread recipe from this site for a great complete meal. Enjoy

  •  Star(s)

    Yum Yum!

    Katie from San Diego, CA

    These are by far the best and easiest enchiladas ever. Everytime I make them, everyone always gobbles them up. I highly recommend this recipe, and I wouldn't change a thing!

  •  Star(s)

    Yummy and easy!

    Missy Corrada from

    I made this on a whim. Sooo delicious. I used already cooked chicken breast strips. It says 1 1/2 cups of chicken, but I used more. It was so easy to make and so yummy. My husband said they were the best he'd ever had. *I also used cream of chicken soup and put it in the bottom of the baking dish. Also put enchilada sauce on top. A definite crowd pleaser!

  •  Star(s)

    Terrific

    Monica Bennett from Santa Clara, CA

    My husband is a selective eater and does not like anything spicy and he does not like tomatoes or most other vegetables. BUT, he loved this recipe. We will certainly have it again. I'm considering trying various kinds of chesses....thought a smoked cheese would taste great.

  •  Star(s)

    Wonderful!!

    Jennifer Wolston from Duncan

    I have tried many enchiladas recipes before and my husband and I did not like them. This one was perfect!! We loved it!! I will definitely keep this recipe!

  •  Star(s)

    Great recipe

    Cecilia from Colorado Springs, CO

    I tried this recipe for the first time last night. I liked it because it wasn't spicy. I don't like spicy foods. My husband said it was good but a little too bland for a Mexican dish. He said it would have been better in a spicy red sauce.

  •  Star(s)

    AWSOME !!

    Kathy Cronin from Michigan

    For hard working busy people with children that might be picky.. this recipe is a wonderful thing.. I have now made it 3 times with little effort and a big pay off. My husband and kids just love it. Not to mention myself!

  •  Star(s)

    Yummy!

    Morgan from Williamsburg, VA

    My family loved this recipe! My boyfriend sometimes complains that he "has to be in the right mood for Mexican food" and won't eat it, but he loved these. He even said they taste like something he had had in a restaurant previously. I didn't have any leftover cooked chicken, so I sliced two chicken breasts extra thin and sprinkled them with Mexican seasoning before tossing them in a grill pan. This added some flavor. It was great with Spanish rice and chips and salsa.

  •  Star(s)

    Cheeseeee

    Claudia Martins from New Jersey

    I recently made these cheese chicken enchiladas for a dinner party and my guests absolutely loved them. Instead of cooking the chicken I grilled it and cut into thin long slices! I will try this dish again, it was quick and easy, and best of all deliciously cheese.

  •  Star(s)

    Easy and Great Tasting

    Jenny from Minnesota

    I've made this quite a few times but I use ground beef instead of chicken. We love it.

  •  Star(s)

    Spectacular

    Kay from Pasadena, TX

    These did not last long. Try them!

  •  Star(s)

    Very good!

    Autumn A. from Rancho Viejo, TX

    These enchiladas couldn't be any easier, and they are SO good. Kids love them and even my picky husband liked them. To get a REAL mexican taste, use corn tortillas instead. To keep them from cracking/breaking when you roll them, keep them warm in the microwave; about 30 seconds should do it for a package of 8-10. Serve with canned refried beans and/or canned spanish rice, and that's it! Your meal will get ate up as quickly as you made it!

  •  Star(s)

    Family Cook

    Laurie Crume from Louisville, Kentucky

    This recipe was so delicious. I did not use any onion or salsa. Instead, I used Sargento's Light shredded cheddar cheese. It only has 4.5 fat grams per serving. I used a whole cup of cheese instead of 3/4 of a cup. I used packaged enchilada sauce. You are supposed to mix it w/ tomato paste which I didn't have, so I took 1 teaspoon of corn starch and mixed it with tomato sauce. I also added a 4 oz. can of green chilies. After assembling the enchiladas, I secured them with a toothpick. I poured enchilada sauce on them after heating it up on the stove. I baked @ 400 for about 5-10 minutes, until cheese melted. We topped w/ fat free sour cream. I also used corn tortillas (Taco sized) because they are more flavorful and contain less fat than the flour tortillas. If you use these light and fat free products, no one will ever know.

  •  Star(s)

    Easy to Make and Tasty

    Nicole from Archbold, OH

    This recipe was very easy to prepare and was very tasty. I made it for a party of 9 with Spanish rice, corn casserole and tortilla chips with guacamole. All of my guests were pleased and one even asked for the recipe! You can prepare it with as much or as little spice as you want to suit your crowd. Thanks Meals.com for this delicious recipe!

  •  Star(s)

    GREAT!

    Jennifer Edie from Antioch, CA

    These are easy and delicious! Will definitely make again!

  •  Star(s)

    Fantastic

    Kathi Kanahele from Bend, Oregon

    This recipe was great. It was easy to prepare. My two teanagers that don't like a whole lot even went back for seconds. Instead of using cheddar cheese, I used colby jack cheese. We will definitly use this recipe again.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • 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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Cheese & Chicken Enchiladas

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

 

Directions

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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