Easy Enchiladas

READY IN: 50mins
Recipe by sholman77

Can be made ahead and frozen or you can add refried beans to the chicken and cream cheese filling.

Top Review by LainieBug

Loved these enchiladas. I used leftover rotissierie chicken and highly recommend as it gave them lots of flavor. I halved the recipe and opted for the sour cream/salsa sauce. Used single serving oval-shaped ramekins (4 of them). Baked for 10 minutes, then added the cheese and olives. Baked for another 5 minutes and they were perfect. Made for Spring 2011 Pick A Chef.

Ingredients Nutrition

Directions

  1. Combine chicken and cream cheese.
  2. Spoon about 1/4 cup of mixture down the center of each tortilla.
  3. Roll up the tortillas tightly and place seam down in a greased 9 x 13 inch baking dish.
  4. In a small bowl, combine yogurt and salsa then spread over tortillas.
  5. Bake uncovered at 350 for 20 minutes.
  6. Sprinkle with cheese and olives.
  7. Bake 10 to 15 minutes longer or until cheese is melted.
  8. Serve with the lettuce and tomatoes.

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