These Easy Chicken Enchiladas are quick enough to assemble on a weeknight. You'll really be a fan of the chicken and cream cheese filling!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Entree
Cuisine: Sugar Free
Keyword: chicken, mexican, quick
Servings: 8enchiladas
Author: Christina
Ingredients
Red Enchilada Sauce
15ouncestomato saucecanned
½cupchicken stock or broth
1tablespoonchili powder
1teaspoongarlic powder
1teaspoonsalt
½teaspooncumin
½teaspoononion powder
Enchiladas
2cupsshredded fully cooked chicken
½cupsalsaa thin salsa works best
6tablespoonscream cheeseregular or low fat both work great
½teaspoongarlic powder
½teaspoononion powder
½teaspoonsalt
8flour tortillas
2cupsshredded mexican blend cheese or shredded cheddar
Instructions
Preheat oven to 400 degrees.
Combine all enchilada sauce ingredients in a blender and blend OR combine sauce ingredients in a bowl and stir.
Spread ½ cup enchilada sauce on bottom of 9 x 13 baking dish. Set remaining sauce aside until after enchiladas are assembled.
In a large bowl, stir together shredded chicken, salsa, cream cheese, salt, garlic powder, and onion powder. Add ¼ cup of the chicken mixture down the center of one tortilla. Carefully roll it up and place seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in your dish.
Pour remaining sauce over your enchiladas.
Spread the shredded cheese over the sauced enchiladas.
Cover with aluminum foil. Bake for 10 minutes. Remove foil from top and bake uncovered for 10 to 15 minutes. Enchiladas should be heated through and cheese should be melted when done.
Top finished enchiladas with sour cream, pico de gallo, fresh chopped cilantro, sliced jalapenos, and/or avocado before serving!
Notes
Nutrition information assumes you used a reduced fat cream cheese and chicken breasts.