Cheese and Chicken Enchiladas (OAMC)

Total Time
Prep 20 mins
Cook 15 mins

Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.

Ingredients Nutrition


  1. Coat a large skillet with cooking spray and saute onions until soft.
  2. Meanwhile, mix chicken, 1/2 c.
  3. cheddar, picante sauce and cream cheese.
  4. Addto onions and cook over low heat until cheese begins to melt.
  5. Spoon about 1/3 cup filling on each tortilla ands roll up.
  6. Place enchiladas (seam side down) in a 9x13 baking dish.
  7. Drizzle with taco sauce and remaining cheese.
  8. *Note:I flash freeze them and bag at this point in family size portions.
  9. If you are going ahead and eating now cover and bake at 350F 15 minutes.
  10. If you are pulling from the freezer, thaw in the refrigerator then bake.
Most Helpful

5 5

Made pretty much as directed. I used green enchilada sauce instead of green taco sauce due to personal preference. I froze the uncooked enchiladas without sauce and cheese as I was afraid they would be soggy. When I was ready to cook I took them out to defrost and when they were ready to cook I added the sauce and cheese. They turned out great when cooked fresh. They were also good from frozen. I was afraid to use the combination of red and green but they worked well together.

When I do batch cooking, my husband is disappointed when I don't make these. I usually multiply the recipe to make over 50 enchiladas. We enjoy them a little more spicy, so I saute 3-5 minced chili peppers or 1 habanero with the onions.

5 5

WOW These were good. I get together with a couple of friends once a month and we make 2-3 recipes in huge portions to share. Its fun and saves us all a ton by buying in bulk. This recipe is going on our FAV! List