Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. shredded, cooked chicken; 1 c. chopped onion; 2 Tbsp. vegetable oil; 2 tsp. chili powder; 2 tsp. garlic powder; 2 tsp. ground cumin; 1 (8 oz.) pkg. cream cheese; 1 (8 oz.) brick of Colby cheese; 1 (8 oz.) brick of Monterey Jack cheese; 2 (16 oz.) jars salsa (Old El Paso); 2 pkg. flour tortillas

Servings: persons

2 lb. shredded, cooked chicken
1 c. chopped onion
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. ground cumin
1 (8 oz.) pkg. cream cheese
1 (8 oz.) brick of Colby cheese
1 (8 oz.) brick of Monterey Jack cheese
2 (16 oz.) jars salsa (Old El Paso)
2 pkg. flour tortillas

1
In large frypan, saute onions with vegetable oil until transparent.
2
Add chicken and cream cheese (break up with spoon). Cook until melted.
3
Stir in chili powder, garlic powder, cumin and 3/4 cup Colby and 3/4 cup Monterey Jack cheeses.
4
Add half jar of salsa.
5
Stir until bubbling.
6
Heat oven to 350u00b0.
7
Spray bottom of 2 large baking pans with Pam.
8
Lay flour tortilla in pan.
9
Add 1/3 cup mixture and roll up.
10
Arrange seam side down.
11
Add remaining salsa on top and sprinkle remaining cheeses on top.
12
Bake 15 to 20 minutes.

1128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. shredded, cooked chicken, 1 c. chopped onion, 2 Tbsp. vegetable oil, 2 tsp. chili powder, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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