Cheese and Chicken Enchiladas

Nathan Lutz


looks good

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2 c
chicken breast meat - chopped into cubes - fast fry until meat is not pink
3/4 c
chopped onion
2 Tbsp
olive oil
optional - sliced black olives
1 can(s)
green enchilada sauce, divided
3 oz
cream cheese, cut into small cubes
1 tsp
2 c
grated mexican blend cheese, divided
flour tortillas

Directions Step-By-Step

Sauté onion in olive oil until tender; add cooked chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
Bake at 350 degreesF (180C) for 15-20 minutes until cheese is melted and enchiladas are heated through

About this Recipe

Course/Dish: Chicken, Tacos & Burritos