Chicken Enchiladas Recipe
Chicken enchiladas are perfect for a busy weeknight dinner. The cream cheese filling is rich and flavorful, while the canned enchilada sauce saves time on prep. Simply assemble the ingredients and bake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Cuisine: Mexican
Ingredients
Units
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- 3 cups shredded chicken breasts
- 8 ounces cream cheese, softened
- 2 cups shredded cheese, divided
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 tablespoons jalapeno juice taken from a jar of jalapenos
- 19 ounces enchilada sauce
- 6 large flour tortillas
- cilantro, for garnish
Instructions
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Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray.
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In a large mixing bowl, beat softened cream cheese until smooth. Add shredded chicken, jalapeno juice, diced onion, diced green bell pepper, and 2/3 cup of enchilada sauce to the cream cheese. Combine the ingredients.
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Lightly coat the bottom of a 9×13-inch baking dish with a small amount of enchilada sauce.
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Spread 1/6th of the cream cheese and chicken mixture on the center of a flour tortilla. Roll the tortilla to cover the filling and place seam side down on top of the enchilada sauce in the pan. Repeat with the remaining mixture and flour tortillas.
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Drizzle the remaining enchilada sauce over the filled enchiladas making sure that the tortillas are completely covered in sauce.
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Cover the pan with aluminum foil and bake for 20 minutes. Remove foil, sprinkle the top of the enchiladas with additional cheese, and bake for 5 minutes.
Nutrition
- Serving Size: 1
- Calories: 333
- Fat: 15
- Carbohydrates: 19
- Protein: 29
Find it online: https://virtualrecipebox.com/chicken-enchiladas-recipe/