Chicken Enchiladas


by: Everyday Mom's Meals

Quick & easy, the perfect Mexican dish any night of the week.


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serves: 9

3 c cooked, shredded chicken

1 tub Santa Fe Cooking Cream (made by Philadelphia Cream Cheese)

1 can diced tomatoes, drained

1 small onion, chopped

1 1/2 Mexican blend cheese

8 flour tortillas (I like the larger ones)

2 tsp vegetable oil

Nutrition Facts
Chicken Enchiladas

Servings Per Recipe: 9

Amount per Serving

Calories: 296

  • Total Fat: 13.6 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.3 mg
  • Sodium: 451.4 mg
  • Total Carbs: 17.4 g
  •     Dietary Fiber: 1 g
  •     Sugars: 4.1 g
  • Protein: 24.8 g

how is this calculated?

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1.  Preheat oven to 350F.

2.  In a large skillet, cook onions in oil until crisp-tender, about 4-5 minutes.

3.  Stir in chicken, tomatoes, 3/4 c. cooking cream and 1/2 c. cheese. Heat through.

4.  Spoon about 1/3 c. of mixture in each tortilla.

5.  Roll tightly and place in a greased, 9x13 baking dish, seam side down.

6.  Spread the remaining cooking cream over the top of the enchiladas and top w/ remaining cheese.

7.  Cover and bake 15-20 minutes until heated through and cheese is melted.

Cooks' note:
I like to use roasted chicken. 3 boneless chicken breasts, coated w/ olive oil, seasoned w/ salt and pepper. 400F degree oven for 30 minutes. Cool and shred.

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