Homemade Chicken Enchiladas

Homemade Chicken Enchiladas

28
Mary Kate 0

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

Ingredients

35 m {{adjustedServings}} servings 571 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1330 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

28
  1. 34 Ratings

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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...

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, cr...

yummy