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Chicken Enchiladas

Chicken Enchiladas

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup chopped onion
2 Tbsp vegetable oil
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 pkg (8 oz.) cream cheese
6 cups shredded cooked chicken (2 lb.)
3/4 cup bottled salsa
8 oz cheddar cheese, shredded (2 cups), divided
1/4 cup chopped black olives (small can)
16 corn tortillas
2 cans (14 oz.) enchilada sauce, divided
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Let's Make It
Preheat oven to 350 degrees F. In large saucepan cook onion in oil until translucent or 5 min. Stir in chili powder, garlic powder, and cumin. Add cream cheese, and cook over low heat. Break cheese into chunks until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir 1 1/4 cups of cheddar and black olives. Wrap tortillas in stack of 8-inch foil and heat in oven until pliable.
Spread 1/4 cup enchilada sauce over bottom of two 11x7 baking dishes. Spoon 1/3 cup of chicken mixture slightly below center of each tortilla. Roll up from bottom seam side down in dish. Pour remaining sauce on top and sprinkle with remaining cheddar cheese.
Bake 15-20 min until bubbly and cheese is melted.
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