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Easy Enchiladas Recipe

Easy Enchiladas Recipe

I transform a short list of ingredients into an entree that my family requests often. You can change the fillings to suit your family's taste. —Nanette Hilton, Las Vegas, Nevada
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings


  • 2 cups cubed cooked chicken
  • 1 package (8 ounces) cream cheese, softened
  • 8 flour tortillas (8 inches)
  • 1 cup (8 ounces) plain yogurt or sour cream
  • 1 cup salsa
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Shredded lettuce and chopped tomatoes, optional


  • 1. In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish.
  • 2. In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese and olives. Bake 10-15 minutes longer or until cheese is melted. Serve with lettuce and tomatoes if desired. Yield: 8 servings.

Nutritional Facts

1 each: 449 calories, 25g fat (14g saturated fat), 96mg cholesterol, 730mg sodium, 31g carbohydrate (2g sugars, trace fiber), 24g protein

Reviews for Easy Enchiladas

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Reviewed Sep. 19, 2013

"Didn't think we would enjoy it but I was surprised they were yum-o and very simple to make... Enjoy!!!"

Reviewed Sep. 19, 2013

"Great recipe - BUT - I did add to it...When mixing cream cheese and chicken I also added a can of diced chilies and also a small can of black olives.. As for the chicken - I used the ready-cooked chicken (southwest flavored) strips ( the ones that come in a bag) and diced them - was fast easy and convenient. A nice quick and easy Mexican "fix" I also poured a little green enchilada sauce on top before adding cheese."

Reviewed May. 1, 2013

"I didn't think that I would like these because they seemed too simple, but they were very delicious and the whole family declared it a keeper! I like it because it is such an uncomplicated recipe. I will be making this again!!!"

Reviewed Mar. 12, 2012

"Very good. My husband thought it was too rich with the cream cheese, but I loved it. It was even better for leftovers. I definitely plan to make again just so I can take it for lunch all week."

Reviewed Sep. 5, 2011

"I substituted half of the cream cheese with cottage cheese that I creamed in the food processor."

Reviewed Apr. 19, 2011

"I loved these. I have been searching for a good chicken enchilada recipe for a long time. I didn't think there was enough of the salsa and sour cream mixture though. Next time I will make a little more so the enchiladas aren't as dry and they have a little more flavor."

Reviewed Apr. 8, 2011

"I wasn't really impressed with this recipe. We love cream cheese, sour cream and cheddar. It was kind of bland to me."

Reviewed Mar. 22, 2011


Reviewed Mar. 17, 2011

"Excellent taste and easy to make. Will also now try it with hamber,"

Reviewed Dec. 28, 2010

"family favorite - I make this all the time!"

Reviewed Oct. 15, 2010

"This recipe is really good. The first time I made it, my husband had a hard time with it because the filling was too rich for him, and he's the type who can pack it away and loves just about anything. So the next time I made it, I reduced the cream cheese by half, and then added 2 tbsp cottage cheese and 2-3 tbsp sour cream to the cream cheese and chicken mixture. Also, for the chicken, I just used my leftover slow-cooker whole chicken meat from the night before. I then used the enchilada sauce recipe from the Tacoritos recipe from Taste of Home, and those enchiladas were the BOMB!! I don't think I will ever make a different recipe when I want chicken enchiladas."

Reviewed Sep. 26, 2010

"These were delicious! I loved the cream cheese instead of the usual cream of chicken soup. Definitely will make again and again."

Reviewed Sep. 2, 2010

"These are wonderful. They're a new family favorite. We've even played with the recipie a little, substituting green enchilada sauce for the salsa, and adding some reduced fat refried beans before we roll them up. Delicious!"

Reviewed May. 19, 2010

"This is sweeter than the recipe I normally use to make enchiladas; not better, just different. Used 12 corn tortillas that I softened by frying in oil instead of the flour tortillas. We would have preferred less sour cream and salsa mixture; it was a little strong. Only used about 1 1/4 cups of cheese. Added some leftover spinach into the chicken mixture, which added nice color. Served with refried beans and a salad."

Reviewed May. 3, 2010

"We loved this recipe! Several of my co-workers even asked about it when I brought the leftovers for my lunch the next day!"

Reviewed May. 2, 2010

"This was a winner with my family. It was easy and tasted great."

Reviewed Apr. 26, 2010

"My family loved these. The kids say they think they are even better heated up the next day for lunch! A real winner!"

Reviewed Apr. 23, 2010

"Easy and fabulously delicious!"

Reviewed Mar. 28, 2010

"Loved these. There are only 2 of us so I put them in two 8 x 8 pans and will freeze one. So easy to make."

Reviewed Mar. 28, 2010

"This was so easy and the family is already begging for it again!!"

Reviewed Mar. 27, 2010

"I used sour cream and mexican cheese in place of the cheddar, everyone loved these!!!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.