Homemade Chicken Enchiladas

Homemade Chicken Enchiladas

Mary Kate

"These enchiladas are great. Even my 5 year old loves them!"
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Ingredients

1 h 10 m servings 605 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
  3. Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
  4. Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

Reviews

Read all reviews 47
  1. 60 Ratings

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Most helpful positive review

This was good! Similar to how I usually make my enchiladas, but different enough to be a nice change. I intended to make the recipe as written, and I pretty much did, just a few small changes: I...

Most helpful critical review

Good recipe... If I had added rice like Homechef-81 I think it would have made all the difference. I may try Spanish rice next time. I used a can of diced tomatoes with green chiles instead of g...

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This was good! Similar to how I usually make my enchiladas, but different enough to be a nice change. I intended to make the recipe as written, and I pretty much did, just a few small changes: I...

Made this tonight on a whim. It was yummy! I too reduced the cream cheese to about half and we would probably reduce the chili powder just a bit. I was amazed that the cleanup from the onion, cr...

yummy

Good recipe... If I had added rice like Homechef-81 I think it would have made all the difference. I may try Spanish rice next time. I used a can of diced tomatoes with green chiles instead of g...

Since I was using green enchilada sauce I used a 10 oz. can of diced tomatoes/green chilies (generic Rotel)instead of tomato sauce, just thought it would be a better combo. We really enjoyed the...

I tried this recipe tonight. I always put my own twist on things and hubby asked that for once I just follow the recipe. Well, I did and it turned out wonderfully! He barely looked up from his p...

Was looking great , till I added the tomato sauce----I think 8 oz would of been more than enough and only 1/2 the cream cheese...Too saucy!! I would try again with this adjustments!! Such a bumm...

This dish is great. I have made a few changes I have used diced Tomatoes instead of the Tomatoesauce and red bell pepper since we are not a fan of the green ones. I have cut back on the cheese a...

amazing recipe !!! at the end i added 3 cups of cooked rice , mixed it all together, then rolled them into the tortilla. Very filling and left enough for the hubby to take some for lunch :)