easy chicken enchiladas

Recipe by
Lori F
LA, CA

If you are looking for an easy, filling family-friendly meal, you can’t do much better than these easy Chicken Enchiladas you can make ahead. Our step by step directions will make this a “can’t miss recipe” that everyone will love.

yield 4 serving(s)
method Bake

Ingredients For easy chicken enchiladas

  • 16
    montecito 6″ white corn tortillas
  • cooking spray
  • 1 can
    (14.5 oz) sun harvest organic diced tomatoes in juice
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    cumin
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    chili powder
  • 1 c
    cooked and chopped chicken
  • 3 oz
    cream cheese
  • 1/2 c
    first street natural fancy shredded cheddar cheese
  • 1/2 c
    first street sour cream
  • chopped fresh cilantro for garnish

How To Make easy chicken enchiladas

  • 1
    In a bowl, combine tomatoes, oregano, cumin, garlic powder and chili powder. Start with ¼ teaspoon chili powder and add more to taste. Set aside.
  • 2
    In a nonstick pan, spray cooking spray and heat on medium high. Add a corn tortilla to the pan, let heat for 5 seconds and lift up the tortilla and add another. Repeat, placing one tortilla under the next, until all 16 tortillas are heated. Remove from heat and place onto a plate.
  • 3
    In a saucepan, combine cream cheese and chicken. Add ⅓ cup tomato mixture and heat on medium heat until melted and smooth. Stirring constantly.
  • 4
    Spoon chicken mixture lightly onto a tortilla and wrap it, seam side down, and place it into a pan coated with cooking spray. My square pan held 16 tortillas. Repeat until the pan is full.
  • 5
    Spread tomatoes on top of tortillas and sprinkle with cheese.
  • 6
    Bake for 25-35 minutes or until cheese is melted and heated through.
  • 7
    Serve with sour cream and chopped fresh cilantro.
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