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Easy Enchiladas Recipe
Easy Enchiladas Recipe photo by Taste of Home

Easy Enchiladas Recipe

Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Easy Enchiladas in Taste of Home April/May 2010, p73

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.

Sweet White Wine

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

Reviews for Easy Enchiladas

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 5, 2011

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

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