Cheesy Chicken Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
8 enchiladas
- Serves:
- 4-6
ingredients
- 236.59 ml chopped onion
- 354.88 ml shredded cooked chicken breasts
- 354.88 ml shredded reduced-fat sharp cheddar cheese
- 236.59 ml bottled picante sauce
- 85.04 g reduced-fat cream cheese (1/3 less fat)
- 4.92 ml ground cumin or 4.92 ml chili powder
- 8 (48 inch) whole wheat tortillas
- 226.79 g can enchilada sauce
directions
- Preheat oven to 350*F.
- Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
- Add onion and saute until tender.
- Add the shredded chicken, 3/4 cup of the cheddar cheese, picante sauce, cream cheese, and cumin.
- Cook until the cheese melts, stirring constantly.
- Place even amounts of the chicken mixture down the center of each tortilla and roll up.
- Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray.
- Pour the enchilada sauce evenly over top, and sprinkle with remaining cheddar cheese.
- Cover and bake for around 15 minutes or until cheese melts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was so pleased with the way this recipe turned out. I was looking for something quick and easy but somewhat authentic without velveeta or canned soup. I came across this one and followed it exactly except for omitting the onion out of laziness. It was well received by everyone and so easy to put together. I will be making this again! Thanks for sharing.