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Chicken Chili Enchiladas

 Chicken Chili Enchiladas
Cheesy enchiladas turn an everyday meal into a fiesta! Dorothy Pritchett of Wills Point, Texas, shares these hearty Southwestern roll-ups.
2 ServingsPrep: 20 min. Bake: 20 min.


  • 1 medium onion, thinly sliced
  • 1 tablespoon butter
  • 1 package (3 ounces) cream cheese, cubed
  • 2 tablespoons canned chopped green chilies
  • 1/8 teaspoon salt
  • 4 flour tortillas (8 inches)
  • 2 tablespoons canola oil
  • 3/4 cup shredded cooked chicken
  • 1 tablespoon 2% milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Chopped green onions and sliced ripe olives, optional


  • In a small skillet, saute onion in butter until tender. Remove from
  • the heat. Stir in the cream cheese, chilies and salt until blended.
  • In another skillet, cook tortillas in oil over medium heat until
  • warmed and lightly browned on both sides. Drain on paper towels.
  • Spoon a fourth of cream cheese mixture down center of each tortilla.
  • Sprinkle with chicken. Roll up and place seam side down in an 8-in.
  • square baking dish coated with cooking spray.
  • Bake, uncovered, at 350° for 15 minutes. Brush tops with milk;
  • sprinkle with cheese. Bake 5-10 minutes longer or until cheese is
  • melted. Sprinkle with green onions and olives if desired. Yield: 2
  • servings.

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Chicken Chili Enchiladas (continued)

Nutritional Facts: 2 enchiladas (prepared with reduced-fat butter and reduced-fat cream cheese) equals 877 calories, 52 g fat (23 g saturated fat), 145 mg cholesterol, 1,261 mg sodium, 61 g carbohydrate, 2 g fiber, 44 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.