Four Seasons Enchiladas

Vicki Butts (lazyme)


Here's a simple enchilada recipe that doesn't use a tomato based or standard enchilada sauce. It's quick to throw together and can easily be adjusted for smaller portions.


☆☆☆☆☆ 0 votes

10 Min
20 Min


Add to Grocery List

4-oz can(s)
chopped green chilies, drained
4 oz
cream cheese, softened
2 c
cooked chicken or turkey, chopped
8-inch flour tortillas
16-oz jar(s)
16-oz can(s)
chili beans in zesty sauce, optional
1 c
cheddar cheese, shredded or monterey jack cheese, shredded

How to Make Four Seasons Enchiladas


  • 1Preheat oven to 350ºF.
  • 2Lightly grease a 9x13 inch baking dish.
  • 3In a medium bowl, mix chile peppers and cream cheese.
  • 4Stir in chopped chicken or turkey.
  • 5Place the tortillas in a microwave oven.
  • 6Heat for 1 minute, or until the tortillas are softened.
  • 7Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
  • 8Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
  • 9In a medium bowl, combine the salsa and beans.
  • 10Spoon the mixture over the enchiladas.
  • 11Sprinkle the top with cheese.
  • 12Bake 20 minutes or til bubbly and lightly browned.

Printable Recipe Card

About Four Seasons Enchiladas

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

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