Homemade Chicken Enchiladas with Green Salsa

Elizabeth Lancaster


Everyone Beggs for these at my house! Hope you'll love em too.

★★★★★ 5 votes
45 Min
20 Min


1 1/2 lb
chicken breasts, boneless and skinless cubed
1/2 large
half of large onion, diced
1 can(s)
of green chiles (optional)
2 box
8 oz philadelphia cream cheese
1 pkg
misson flour tortillas
1 c
of mexican shredded cheese
1 Tbsp
of goya seasoning (or any seasoning you like)
1 can(s)
large can of las palmas green enchilada sauce


1Heat a large pan, with 2 Tbl. of corn oil. over a Med. Heat.

Cube up chicken breasts,add diced onion and seasoning of you choice (i usally add a dash of salt and pepper as well) stir till chicken is completely cooked through, add one can of diced green chiles, and both boxes of Cream cheese (dice em up, they seem to melt easier) and remove from heat.
2Pre-heat oven to 375*, and take the flour tortillas (burrito sized) and scoop chicken and cream cheese mix into tortilla.

*** Note i wrap my burritos like swaddling a baby***

lay tortallia on a flat surface and scoop filling in the middle, take BOTH smaller ends of the tortilla and fold Inward, then with your thumbs grab the tortilla side CLOSEST to your body and flip over toward your finger tips.and tuck in tight! (hope that helps :P )
3Grease a 9x13 pan with a light coating of corn oil. place all burritos in side ways, cover with las palmas enchilada sauce (Green Salsa), and bake for 20 mins, at 375*.

Shut off oven, and add 1 Cup of shredded cheese to the top of the burritos and let sit in oven til melted.
4I serve mine with Cilantro and Avocado halfs, with mexican rice, and a dash of sourcream. Enjoy!

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids