Speedy Cheese and Chicken Enchiladas

Recipe by Debs Recipes
READY IN: 25mins


  • 34
    cup chopped onion
  • 2
    tablespoons olive oil
  • 2
    cups diced cooked chicken
  • 1
    (15 ounce) can green enchilada sauce, divided
  • 3
    ounces cream cheese, cut into small cubes
  • 1
    teaspoon cumin
  • 2
    cups grated Mexican blend cheese, divided


  • Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
  • Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
  • Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
  • NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.