Cheese and Chicken Enchiladas (OAMC)

READY IN: 35mins
Recipe by TishT

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.

Top Review by truckerboo

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.

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.

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