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Nutrition Facts
Serving Size 1 enchiladas 180g Recipe makes 8 enchiladas)
Calories 375
Calories from Fat 204		(54%)
Amount Per Serving		%DV
	Total Fat 22.7g	34%
	Saturated Fat 10.4g	52%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 759mg		31%
Potassium 342mg		9%
Total Carbohydrate 22.4g		7%
	Dietary Fiber 1.7g	6%
	Sugars 3.1g
Protein 20.1g		40%
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Speedy Cheese and Chicken Enchiladas

Recipe #159073 | 25 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Deb's Recipes
Mar 8, 2006

These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!

8 enchiladas (change servings and units)

Ingredients

3/4 cup chopped onion
2 tablespoons olive oil
2 cups diced cooked chicken
1 (15 ounce) can green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated Mexican blend cheese, divided
8 flour tortillas

Directions

1
Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
2
Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
3
Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
4
NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.

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Featured Reviews for This Recipe

From: Cookie Lane

On Sep 12, 2009

I made these for the second time! They've always been a favorite. My chicken chunks turned out very tender! I cooked them in a frying pan with some olive oil and then put them directly into the mixture! Turned out great. VERY easy, VERY quick, and VERY delicious!

1 person found this review helpful

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From: *****Sandy

On Nov 18, 2008

Thank you for this awesome recipe. I went ahead and doubled it & froze one half. Both the ready made & frozen versions were great. I look forward to using this recipe often. Thanks for sharing.

0 people found this review helpful

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From: LB in Middle Georgia

On Jan 11, 2007

Yep this is a keeper for sure I have made this a few times and have neglected to rate it The first time I did it just like the recipe said and it is good but I love cheese (go figure I am in the cheese capital) so had to add more cream cheese like the whole 8oz package and monetary jack too! When the kids are gone we add green chilies what can I say we like cheese. When I make it with red sauce, I use beef, cheddar cheese, and black olives.

4 people found this review helpful

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From: Stacywoo

On Dec 20, 2007

Boy is this good! I just made it for the third time and put it in the freezer for an easy Christmas night Mexican dinner. I used red enchilada sauce and forgot the cumin, but it turns out so great. Thanks for posting!

2 people found this review helpful

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