Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 Tbsp. oleo; 1 1/2 c. shredded cooked chicken; 1 c. picante sauce; 3 oz. cream cheese; 1 tsp. cumin; 1 1/2 c. shredded Cheddar cheese; vegetable oil; 8 corn tortillas; green onion, chopped

Servings: persons

1 medium onion, chopped
2 Tbsp. oleo
1 1/2 c. shredded cooked chicken
1 c. picante sauce
3 oz. cream cheese
1 tsp. cumin
1 1/2 c. shredded Cheddar cheese
vegetable oil
8 corn tortillas
green onion, chopped

1
Cook onion in oleo until tender.
2
Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; heat through.
3
Remove from heat.
4
Stir in 1/2 cup of shredded cheese.
5
Heat about 1/2 inch oil in small skillet; quickly fry each tortilla in oil to soften (about 2 seconds on each side).
6
Drain on paper towel.
7
Spoon 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish.
8
Spoon remaining picante sauce over enchiladas; cover with remaining cheese.
9
Bake at 350u00b0 about 15 minutes or until hot.
10
Sprinkle with the green onion and serve with additional picante sauce.

768

kcal

Calories

Fat

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.

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: 1 medium onion, chopped, 2 Tbsp. oleo, 1 1/2 c. shredded cooked chicken, 1 c. picante sauce, and more.

Yes, Creamy 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.

Creamy Chicken Enchiladas

How did you like this recipe?

Frequently Asked Questions