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Easy Enchiladas

 Easy Enchiladas
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
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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 serving equals 449 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 730 mg sodium, 31 g carbohydrate, trace fiber, 24 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Easy Enchiladas (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.