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Chicken Chili Enchiladas


  • 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


  • 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.

Nutrition Facts

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


Average Rating:
  • mkrussell
    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.

  • LegalSec
    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.

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