Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a great recipe after Thanksgiving when you have an abundance of leftover chicken or turkey!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Fry onion, and green pepper in margarine over medium heat for approx.
  3. 2 minutes.
  4. Stir in chicken, 1/4 cup salsa, cream cheese and spices.
  5. Cook until thoroughly heated.
  6. Stir in 1 cup cheddar cheese.
  7. Spoon approx.
  8. 1/3 cup of mixture into centre of each tortilla and roll up.
  9. Place, seam side down in 12 x 8 baking dish.
  10. Top with remaining salsa and cheese.
  11. Bake for 20 minutes.
Most Helpful

5 5

These were very good. My DH loved them, and so did I. I used red peppers b/c I was out of gr. peppers. Even my kids like them, and anything with onions or peppers are hard to sneak past them. I used chicken breasts that I chopped up fine and sauted with seasoning.

4 5

This is a very easy recipe to prepare and there are no hard-to-find ingredients. Always a plus for me. I used less cheese and cream cheese to cut down on the fat. Other than that I followed the recipe. I can see why this recipe would be good for gringos and kids. It is very mild on the cusp of bland. I added jalapenios to spice it up. Thank you for sharing your recipe.

5 5

Excellent! I was out of salsa so I used a can of Rotel tomatoes. I thickened the tomatoes that went on top with cornstarch. I used american cheese because I was out of cheddar. My whole family loved these. These are the first enchiladas that I've made, but they will not be the last! Thanks, Pamela