Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas

  • Prep: 25 min
  • Cook Time: 15 min
  • Total: 40 min
  • Serving: 4

Cheese and Chicken Enchiladas are a snap to assemble with leftover chicken.


  • 1 small onion, chopped
  • 1 1/2 cups cooked, shredded chicken breast
  • 3/4 cup Cheddar cheese, shredded
  • 1, 16 ounce jar salsa
  • 1/2 of an 8 ounce package reduced fat cream cheese
  • 8, 7 inch flour tortillas


  1. Preheat oven to 350 degrees F. Spray a large skillet with nonstick cooking spray. Add onions; cook over medium-heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, 3/4 cup salsa and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
  2. Spoon a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 by 9 inch baking pan. Drizzle with remaining salsa. Sprinkle with remaining Cheddar cheese; cover.
  3. Bake for 15 minutes or until heated through and cheese on top is melted. Top with additional salsa if desired.


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