Easy Chicken Enchiladas

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Easy Chicken Enchiladas

Easy Chicken Enchiladas
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: Mine
Main Ingredient: Chicken & Turkey
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Kids Can Help Make It , Make Ahead

Kid friendly and very yummy!


5 boneless, skinless chicken breasts
1 large can of green chili sauce
1/2 lb reduced-fat Monterey Jack cheese, shredded*
1 (8 oz) pkg reduced-fat Cream Cheese*
1 package (10 - 12) tortillas
1 small can green chilis (mild)


1. Take chicken frozen or thawed and boil in water until done. Drain chicken and dice into small pieces. Toss back in pan and add 1/3 of green chili sauce, cream cheese, a handful of shredded cheese, and green chilis. Stir until warm and bubbly.
2. Place a few spoonfuls of mixture in middle of tortillas and roll them up. Place in lightly spayed baking dish (10x13) .
3. Once baking dish is full, spread remaining green chili sauce over the top, sprinkle with cheese. Add olives, if desired.
4. Bake, covered, at 350 for 30 min, uncovered for 10 min. If prepped ahead of time and kept in refrigerator bake for 45 min, covered, and 15 min uncovered.

Nutrient Information
Calories: 472
Total Fat: 21 g
Saturated Fat: 10 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat:
Sodium: 1155 mg
Carbohydrates: 35 g
Protein: 36 g
Fiber: 2 g
Vitamin A: 836 IU
Vitamin C: 12 mg
Calcium: 396 mg
Iron: 3.2 mg

Cook's Notes:

*Original recipe calls for 16 oz of both cheeses, but cutting it by half and substituting reduced-fat cheese drastically cuts down the fat and calories.