Cheesy Chicken Enchiladas

Cheesy Chicken  Enchiladas Recipe

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Gayle Hempy


I stole this recipe from my daughter ... it's one of the things she makes really well!

☆☆☆☆☆ 0 votes
30 Min
20 Min


1 1/2 lb
cooked chicken, diced
16 oz
cream cheese, softened
red onion, chopped
2 can(s)
enchilada sauce (15 ounce cans)
2 c
mexican blend shredded cheese
corn tortillas (32 ounce pkg)

How to Make Cheesy Chicken Enchiladas


  • 1Combine cooked chicken, chopped onion and softened cream cheese in bowl.
  • 2Heat enchilada sauce in skillet on low (I used the one I cooked the chicken in)
  • 3Dip one tortilla at a time in enchilada sauce (so it doesn't crack or break), shake off excess sauce in skillet, place a heaping tablespoon of filling on one side of tortilla and roll up. Place seam side down in 13 x 9 baking dish.
  • 4After all of the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese. NOTE: My daughter prefers to put thin slices of Velveta cheese on top rather than the shredded cheese.
  • 5Bake in preheated 350 degree oven for 20 minutes or until sauce is bubbly and cheese has melted.

Printable Recipe Card

About Cheesy Chicken Enchiladas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican