The 400th-Something Chicken Enchiladas

Total Time
Prep 20 mins
Cook 20 mins

Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Anasazi Enchiladas, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Mole (Mo-lay) Sauce). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Combine cream cheese, sour cream, taco seasoning, cumin, chili powder, and cayenne pepper and mix until smooth.
  3. Add chilies, tomatoes, green pepper, onions, 1 oz of the shredded cheese, and chicken, and mix well.
  4. Top each tortilla with half of the chicken mixture. Roll up each and place in a glass casserole dish.
  5. Smother with enchilada sauce and top with remaining shredded cheese.
  6. Bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.
Most Helpful

This was a big hit with 4 20something year olds this afternoon. They all came in when this was done and they were hungry. I was going to save one but they ate them all; so, our picture comes from the second pan, with corn tortillas. They declared that this was the best chicken enchiladas they had ever had. Made for ZWT8.

Lavender Lynn August 10, 2012

These are very yummy! I used less taco seasoning since the one I make is really spicy. We used the super tiny tortillas, which seem to be about a fourth the size of the huge ones - and 8 of them worked out perfectly. I took Sue's advice and made a little guacamole salad to go with it (although not necessary, it was a good accompaniment). Yum!

Maito January 10, 2011

Very tasty! I will definitely be making again. I did add some black beans as a personal preference. Made for Ramadan Tag 2010

Nasseh September 09, 2010