Chicken enchiladas Recipe

Name: Chicken enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz cream cheese; 2 can of mild enchilada sauce; 8 green onions; 4 table spoons of sour cream; 2 cup shredded cheese your favorite; 1 a packet chicken tenderloins; 1 salt pepper to taste; 1 can refried beans; 1 cooking spray; 1 yellow bellpepper

Servings: persons

1
Get your baking pan ready 9.3/13 sized or whatever you can find to fit your enchiladas in.
2
Spray it with cooking spray .
3
In a bowl add cream cheese and sour cream mix well till cream cheese broke down.
4
Add half of your enchiladas sauce can.
5
And mix a few more times add shredded cheese and green onions and yellow bellpepper .
6
Put your chicken to boil.
7
While your chicken is boiling add your bowl of cream cheese.
8
Sour cream, cheese, and sauce , onions to a sauce pan to get it nice and hot and mixed well.
9
While your working on your sauce if your chicken is cooked put it aside to cool off.
10
Once your ingredients in sauce pan are hot and steamy add a can of refried beans.
11
Add some water if necessary.
12
I did to get it stirring and not so clumpy.
13
Shredd chicken and add all to sauce pan.
14
Than get your tortillas out .
15
Pour the other half of the enchilada sauce can on the bottom of the pan .
16
Once all your ingredients are mixed together put it inside your tortillas and add cheese inside the tortillas and put them open side faced down now do that till your pan is all full.
17
Set your oven to 325
18
Now your done add your other can of enchilada sauce on top, sprinkle some cheese as cheesy as you want it.
19
And if you have left over filling just spread it on top cover with foil stick it in oven let it cook for 30 min.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 8 oz cream cheese, 2 can of mild enchilada sauce, 8 green onions, 4 table spoons of sour cream, 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.

That's it — enjoy your meal!

Chicken enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions