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 cup finely chopped onion; 1/2 teaspoon ground cumin; 2 garlic cloves, minced; 2 cups shredded cooked chicken; 3 ounces 1/3-less-fat cream cheese (1/3 cup), softened; 4 ounces shredded reduced-fat white cheddar cheese with jalapeno peppers (about 1 cup), divided; 1/4 teaspoon freshly ground black pepper; 1 cup fat-free, lower-sodium chicken broth, divided; 12 (6-inch) corn tortillas; Cooking spray; 1 cup commercial salsa verde; 1/2 cup chopped fresh cilantro

Servings: persons

1 cup finely chopped onion
1/2 teaspoon ground cumin
2 garlic cloves, minced
2 cups shredded cooked chicken
3 ounces 1/3-less-fat cream cheese (1/3 cup), softened
4 ounces shredded reduced-fat white cheddar cheese with jalapeno peppers (about 1 cup), divided
1/4 teaspoon freshly ground black pepper
1 cup fat-free, lower-sodium chicken broth, divided
12 (6-inch) corn tortillas
Cooking spray
1 cup commercial salsa verde
1/2 cup chopped fresh cilantro

1
Preheat oven to 350u00b0.
2
Heat a large nonstick skillet over medium-high heat. Add onion and cumin; saute 4 minutes or until tender, stirring frequently. Add garlic; cook 1 minute. Remove from heat.
3
Combine chicken and cream cheese in a large bowl. Stir in onion mixture, 3 ounces cheddar cheese, pepper, and 1/2 cup broth.
4
Bring remaining 1/2 cup broth to a simmer in a medium skillet; remove from heat. Dip 1 tortilla in broth 1 to 2 seconds on each side or just until slightly softened. Place tortilla on work surface. Spoon about 2 tablespoons chicken mixture down center of tortilla; roll up. Place tortilla, seam side down, in a 13 x 9inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
5
Pour salsa over enchiladas; sprinkle evenly with remaining 1/4 cup cheddar cheese. Cover and bake at 350u00b0 for 30 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Sprinkle with cilantro.
6
Kids Can Help: The kids can fill each tortilla, roll them up, and place them seam side down in the pan. Then they can top with the sauce and cheese.

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 12 ingredients. The key ingredients include: 1 cup finely chopped onion, 1/2 teaspoon ground cumin, 2 garlic cloves, minced, 2 cups shredded cooked chicken, 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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