Easy Cheesy Enchiladas

Easy Cheesy Enchiladas

"These enchiladas are easy to make and great to taste!"
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40 m servings 559 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1200 mg
  • 48%

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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  • Prep

  • Cook

  • Ready In

  1. Cook chicken and onion with 1 tablespoon water in a large nonstick skillet over medium heat until onion is soft. Meanwhile, blend picante sauce with tomato sauce; set aside.
  2. Wrap tortillas in moist paper towels. Place on microwave-safe plate; heat on HIGH power for 45-60 SECONDS or until warm and softened. Remove from oven; keep wrapped.
  3. Fill each tortilla with 2 tablespoons cheese and 1/4 cup chicken mixture. Roll up; place seam side down in a 13x9x2-inch baking dish. Repeat with remaining tortillas. Cover evenly with sauce; sprinkle with remaining cheese. Seal pan with foil. Bake in a preheated 350 degrees F oven for 30 minutes or until cheese melts and sauce bubbles.


  • Copyright (c) 2004 ConAgra Foods


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