Chicken Taco Enchiladas

Pat Duran


This is a recipe take -off of Goldie Barnhart.. I wanted to make her recipe for dinner guest , but did not have all the ingredients needed in the recipe so I added a few different ones and kept some the turned out delicious and the guest asked for the recipe- I also gave her Goldie's original recipe.. Thanks so much for your inspiration Goldie..hugs.

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12 taco enchiladas.


30 Min


25 Min




12 small
chicken breast tenderloins,uncooked, diced
1 tsp
black pepper
1 pkg
1.25 oz. french's taco seasoning dry mix
1 c
diced onion, divided
1 1/2 c
diced green bell pepper, divided
8 oz
pkg. cream cheese,softened and cut into cubes
1 1/2 c
lime and garlic salsa,divided
10-12 medium
flour tortillas
3 c
shredded mexican cheese blend
2/3 c
dairy sour cream, optional

Directions Step-By-Step

Preheat oven to 350^. Spray a 9x13-inch baking dish with vegetable oil. Set aside.
Dice up onion and bell pepper, place together in a small bowl.
Using partially frozen tenderloins, dice into small pieces and place in a large saucepan with 1 Tablespoon of cooking oil. Continue dicing and placing in pan until all the chicken is diced up and in the pan. Stir in the black pepper and the 3/4 of the package of taco seasoning.
Add 1/2 the pepper/onion mixture,cream cheese and 1 cup of the salsa.
Stir until the cream cheese melts.
In another small saucepan pour the milk and add the shredded cheese stirring until all blended and smooth.
Scoop about 1/3 of a cup of the meat mixture down the center of each tortilla; roll up and place seam side down in prepared pan;Spoon the melted cheese sauce evenly over the tortilla rolls in the pan and sprinkle remaining bell pepper/onion mixture over cheese then the remaining salsa. Cover with foil and bake for 20 minutes- remove foil and sprinkle remaining taco seasoning over all and bake for 20 minutes more . Serve with sour cream,if desired.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy