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Spicy Chicken Enchiladas
Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

7 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 small onion, chopped
1 clove garlic, minced
1 Tbsp oil
1 pound boneless skinless chicken breast, cooked, shredded
1 1/2 cups salsa, divided
4 ounces cream cheese, cubed
1 Tbsp cilantro, chopped
1 tsp ground cumin
1 cup shredded cheddar and Monterey jack cheese, divided
1 can (4 ounces) chopped green chilies, drained
8 flour tortillas
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Let's Make It
Cook and stir onion and garlic in hot oil in a large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese and green chilies; mix well.
Spoon about 1/2 cup chicken mixture onto each tortilla; roll up. Place, seam side down, in 13 x 9 inch baking dish; top with remaining 1 1/4 cup salsa and 1/2 cup shredded cheese.
Bake at 350 degrees F for 15 to 20 minutes or until heated through.
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