Homemade Chicken Enchiladas Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

Reviews (12)

Alex

Sep. 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 b..." See moreack 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

Oct. 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 ch..." See moreeese, 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!!"