Chicken Chili Enchiladas Recipe

3.5 2 3
Chicken Chili Enchiladas Recipe
Chicken Chili Enchiladas Recipe photo by Taste of Home
Publisher Photo

Chicken Chili Enchiladas Recipe

Read Reviews
3.5 2 3
Publisher Photo
Cheesy enchiladas turn an everyday meal into a fiesta! Dorothy Pritchett of Wills Point, Texas, shares these hearty Southwestern roll-ups.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

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. Yield: 2 servings.
Originally published as Chili Chicken Enchiladas in Cooking for 2 Spring 2009, p37

Nutritional Facts

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

  • 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
  1. In a small skillet, saute onion in butter until tender. Remove from the heat. Stir in the cream cheese, chilies and salt until blended.
  2. 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.
  3. 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.
Originally published as Chili Chicken Enchiladas in Cooking for 2 Spring 2009, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Chili Enchiladas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mkrussell User ID: 6055544 168442
Reviewed Aug. 10, 2011

"I loved this recipe. I used the same ingredients but increased everything for a larger serving. I skipped the milk and added more cheese on top. Excellent, I also did not put green onions on top."

MY REVIEW
LegalSec User ID: 548619 94490
Reviewed Aug. 8, 2011

"Made exactly as stated. Filling was dry, no seasoning and there was no sauce for the top of the enchiladas. If I did make again I would have to season the chicken and make a sauce for the top."

Loading Image