Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 teaspoon butter or 1 teaspoon margarine; 1 green pepper, diced; 1 ½ cups finely chopped cooked chicken (or turkey); 1 ½ cups salsa, divided; 1 (250 g) package cream cheese; 1 teaspoon ground cumin; 1 teaspoon chili powder; 2 cups grated cheddar cheese; 8 large flour tortillas or 10 small flour tortillas

Servings: persons

1 medium onion, chopped
1 teaspoon butter or 1 teaspoon margarine
1 green pepper, diced
1 ½ cups finely chopped cooked chicken (or turkey)
1 ½ cups salsa, divided
1 (250 g) package cream cheese
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups grated cheddar cheese
8 large flour tortillas or 10 small flour tortillas

1
Heat oven to 350 degrees.
2
Fry onion, and green pepper in margarine over medium heat for approx.
3
2 minutes.
4
Stir in chicken, 1/4 cup salsa, cream cheese and spices.
5
Cook until thoroughly heated.
6
Stir in 1 cup cheddar cheese.
7
Spoon approx.
8
1/3 cup of mixture into centre of each tortilla and roll up.
9
Place, seam side down in 12 x 8 baking dish.
10
Top with remaining salsa and cheese.
11
Bake for 20 minutes.

1219

kcal

Calories

Fat

157

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 10 ingredients. The key ingredients include: 1 medium onion, chopped, 1 teaspoon butter or 1 teaspoon margarine, 1 green pepper, diced, 1 ½ cups finely chopped cooked chicken (or turkey), 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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