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Chicken Chili Enchiladas

Cheesy enchiladas turn an everyday meal into a fiesta! Dorothy Pritchett of Wills Point, Texas, shares these hearty Southwestern roll-ups.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 medium onion, thinly sliced
  • 1 tablespoon butter
  • 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 shredded Monterey Jack cheese
  • Chopped green onions and sliced ripe olives, optional

Directions

  • 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.
Nutrition Facts
2 each: 877 calories, 52g fat (23g saturated fat), 145mg cholesterol, 1261mg sodium, 61g carbohydrate (6g sugars, 2g fiber), 44g protein.

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