How many servings does this recipe make?

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

What ingredients do I need for Chicken Enchiladas?

You need 8 ingredients. The key ingredients include: 1 whole Red Bell Pepper, Seeded, Diced, 1 whole Yellow Onion, Diced, 1 teaspoon Ground Cumin, 8 ounces, weight Reduced Fat Cream Cheese, and more.

Is Chicken Enchiladas suitable as meat & poultry?

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

How do I store leftover Chicken Enchiladas?

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

Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Red Bell Pepper, Seeded, Diced; 1 whole Yellow Onion, Diced; 1 teaspoon Ground Cumin; 8 ounces, weight Reduced Fat Cream Cheese; 1 cup Reduced-fat Shredded Mexican Cheese, Divided; 1/2 cups Salsa, Divided; 4 whole Boneless, Skinless Chicken Breasts (Pre-cooked In The Crockpot And Shredded With Two Forks); 8 whole Tortillas (I Used Mission CarbBalance)

Try this homemade Chicken Enchiladas recipe the whole family will love. Made with Red Bell Pepper, Yellow Onion, Ground Cumin and Cream Cheese. Easy ste…

This Chicken Enchiladas relies on simple, everyday ingredients such as whole yellow onion, diced, ground cumin and salsa, divided. It comes together quickly and makes 4 servings, at about 495 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 whole Red Bell Pepper, Seeded, Diced
1 whole Yellow Onion, Diced
1 teaspoon Ground Cumin
8 ounces, weight Reduced Fat Cream Cheese
1 cup Reduced-fat Shredded Mexican Cheese, Divided
1/2 cups Salsa, Divided
4 whole Boneless, Skinless Chicken Breasts (Pre-cooked In The Crockpot And Shredded With Two Forks)
8 whole Tortillas (I Used Mission CarbBalance)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
495 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions