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Homemade Chicken Enchiladas

Homemade Chicken Enchiladas

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Mary Kate

Mary Kate

These enchiladas are great. Even my 5 year old loves them!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
  3. Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
  4. Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Alex
20

Alex

9/19/2012

This was good! Similar to how I usually make my enchiladas, but different enough to be a nice change. I intended to make the recipe as written, and I pretty much did, just a few small changes: I cut back on the cream cheese and monterey jack in the filling to try to trim the fat and calorie numbers; I didn't add anywhere near 15 oz of tomato sauce - I bought an 8 oz can and didn't use the whole thing, it seemed like it was definitely liquidy enough with this small amount and tasted tomato-ey too; I accidentally used basil instead of parsely but it still tasted good; and I can never find canned enchilada sauce and I didn't feel like making a proper one, so I used tomatillo salsa mixed with some sour cream as sauce. Thanks for the recipe! I enjoyed :)

sattlers1
13

sattlers1

10/17/2012

Made this tonight on a whim. It was yummy! I too reduced the cream cheese to about half and we would probably reduce the chili powder just a bit. I was amazed that the cleanup from the onion, cream cheese, cheese...mix was so easy. I kept the heat around 3 (pretty low). Other than those mods I made it as written. This would be a great dish to make for company. Serve with Spanish rice and refried beans - oh my the guests will be more than satisfied! Thanks!!

grammiem
12

grammiem

1/10/2013

yummy

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