Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c. chopped onion; 2 Tbsp. vegetable oil; 1 tsp. each: chili powder, garlic powder and ground cumin; 1 (8 oz.) pkg. cream cheese; 6 c. shredded cooked chicken; 3/4 c. bottled salsa; 8 oz. Cheddar cheese, shredded; 1/4 c. chopped black olives; 16 corn tortillas; 2 (14 oz.) cans enchilada sauce

Servings: persons

1 c. chopped onion
2 Tbsp. vegetable oil
1 tsp. each: chili powder, garlic powder and ground cumin
1 (8 oz.) pkg. cream cheese
6 c. shredded cooked chicken
3/4 c. bottled salsa
8 oz. Cheddar cheese, shredded
1/4 c. chopped black olives
16 corn tortillas
2 (14 oz.) cans enchilada sauce

1
Heat oven to 350u00b0.
2
Have two 11 x 7-inch baking dishes ready. In large saucepan, cook onion in oil 5 minutes or until translucent.
3
Stir in chili powder, garlic powder and cumin.
4
Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted.
5
Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot.
6
Remove from heat.
7
Stir in 1 1/4 cups of the Cheddar cheese and the olives.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 c. chopped onion, 2 Tbsp. vegetable oil, 1 tsp. each: chili powder, garlic powder and ground cumin, 1 (8 oz.) pkg. cream cheese, 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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