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Mild Cheesy Chicken Enchiladas recipe

Mild Cheesy Chicken Enchiladas recipe

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Kids love it! Mild (not spicy) yet flavourful enchiladas.

334 people made this

IngredientsServes: 8

  • 300g cubed, cooked chicken meat
  • 50g chopped onion
  • 400g grated Cheddar cheese
  • 250ml soured cream
  • 8 flour tortillas
  • 300g chopped tomatoes
  • 70 black olives

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 22x33cm / 9x13 inch baking dish.
  2. In a medium bowl, mix the chicken, onion, 1/4 of the Cheddar cheese and 175ml of the soured cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
  3. In a saucepan over low heat, melt together the remaining Cheddar cheese and soured cream. Pour over the enchiladas, and top with tomatoes and olives.
  4. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

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Reviews & ratingsAverage global rating:(335)

Reviews in English (249)

Amazing, simple, delicious and flavourful.I personalised mine by including Mozzarella in both the sauce and the filling which made them a little juicier and more stringy which is something I prefer.In addition I used Quorn instead of chicken since I had no meat in the house. Cooked following the directions in this recipe, it makes it ideal for vegetarians too!Thank you for sharing this recipe!-19 Sep 2011


I love enchiladas and was excited to find this recipe here. These came out well, but needed some more spunk. I added green and red bell peppers to the filling mixture, and topped the enchiladas with some green onions for flavor and presentation. The topping was a bit cheesier than I would like, so I will use less cheese and more sour cream next time. Thanks for a good recipe!-02 Aug 2002

by ManxGirl

I'm an enchilada fan, I love enchiladas and am always looking for and trying new recipes. This was a great recipe!!! Don't let the simplicity turn you away, these are great. If they're too mild for your taste, you can easily jazz them up by adding spices to the chicken or adding a spicy enchilada sauce. I did add a can of mild enchilada sauce before adding the cheese to the top as someone suggested, but other than that I wouldn't change a thing.-07 Sep 2002


  • 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
  • 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese ( 8 oz )
  • 10 corn tortillas ( 6 inches)
  • 2 medium green onions, thinly sliced


  1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11࡭-inch baking dish.
  2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

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Mini Cheesy Chicken Enchiladas

These individual chicken enchilada cups will absolutely thrill your family. Cooked chicken, picante sauce, sour cream, cream of chicken soup and Monterey Jack cheese combine to make a tasty filling for warm flour tortilla cups. Pop them in the oven for 20 minutes and you’ve got a creative, delicious meal idea that can’t be beat.

  • 12 flour tortilla (6-inch), warmed
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/4 cup sour cream
  • 3/4 cup Pace® Picante Sauce
  • 1 teaspoon chili powder
  • 3 cups chopped boneless, skinless chicken breasts, cooked
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 2 tablespoons chopped tomato
  • 2 tablespoons sliced green onion

Heat the oven to 350°F.  Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups. 

Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl.  Divide the chicken mixture among the tortilla cups.

Bake for 20 minutes or until the chicken mixture is hot and bubbling.  Sprinkle with additional cheese, if desired.  Let the enchilada cups cool in the pan on a wire rack for 5 minutes.  Top with the tomato and green onion before serving, if desired.

I used 8 inch tortillas for the bigger shape and filled them up to the top of the pan and it was still a tall lip but boy was it yummy. Loved them for dinner.

Garden fresh veggies pair with our delicious sauce made with real ingredients in this free-form lasagna that’s cooked entirely in a skillet. There’s no need to boil the noodles as they cook right in the sauce, making this dish even easier to get on the table. Herbed ricotta with a touch of lemon provides fresh flavor while adding velvety richness.

Tasted much better than I thought it would.

Instead of using chicken breasts, I used boneless chicken thighs, which I seasoned lightly before browning.

The dish kept pretty well in the fridge overnight. I reheated it for lunch, and it held up pretty well. The trick with reheating in the microwave is to allow the dish to warm to room temp for a few minutes before microwaving.

Modified it, but still great!

I was missing some of the ingredients, so I modified it and make 4 instead of 12.
I cut 2 large flour tortillas in half and folded them into the muffin pan.
In a bowl, I mixed half a can of cream of chicken, about a half cup of shredded cheese and salsa. I put that in the tortillas then put cooked ground turkey on top, then put the remaining mixture on top of the turkey. (Ground turkey was seasoned with garlic, onion and taco seasoning.) Convention baked for 15 minutes, then topped with a little cheese. Served refried beans on the side. Tasty meal!!

I made this using turkey instead of chicken cuz i had it in the freezer. I also used light sour cream instead of plain lowfat yogurt, didn't add the butter or oil, added a second can of chiles, whole wheat tortillas = really good for a weeknight dinner. I sprayed a nonstik pan with cooking spray and one side of each tortilla to heat the tortillas. One enchilada is enough for a serving accompanied with a salad.

Mixed reviews in my house. My husband liked it a lot but I thought the cream of chicken soup made it overly creamy. It was bland to me as well. Maybe some sliced jalapenos on top? Also, sharp cheddar or pepper jack cheese would be better. I also would sub whole wheat tortillas. I did not add the butter. That seems weird in that this dish is already sort of greasy in consistency. Anyway, a weekend dish that with some adjustments could be much better.

My adjustments: Made it as a casserole dish (3 layers of tortillas, baked with foil on top and then removed foil for additional 5-10 minutes to finish melting cheese) added 1 can of rinsed/drained black beans used half low-fat sour cream and half fat free greek yogurt as that's all I had used about 1 1/2 c of Mexican cheese in filling and the rest on top (no cheddar) omitted green onions as I wanted to freeze it. I'm a complete wuss about spicy foods, but this turned out VERY bland despite adding a second can of green chiles. Next time I'll add a bit of cayenne pepper (small amount!) and experiment with other spices. Will definitely try again, though!

My family loves this recipe, but did tweak a bit, I added "Mccormick" taco seasoning, to taste, in the mixture, and on the chicken when I cooked it, added more flavor, used unsalted butter (just a little) or you can use "I can't believe its not butter) and brushed in-between the enchilada shells prior to placing the cheese on top. added chili's green sauce (you can find at Aldi) at the end on top of the enchiladas prior to cooking, all of this seemed to kick the flavor of the recipe up a bit. Made it 3 times and finally think it has the taste we like. This is a versatile dish that can be changed any way, the yogurt is not something I changed, sour cream has a tendency to curl a bit so the yogurt seems to keep it moist and the taste even with all of the other ingredients.

We really liked this recipe, has super mild flavor, and definitely agree with others that it could use a kick. Maybe add a few red pepper flakes or some hot sauce? Maybe more garlic, or even garlic powder? Cumin? But it is still pretty tasty even if you change nothing.

I used 0% fat Fage Greek yogurt and no butter. Used high fiber low carb flour tortillas from"La tortilla factory" and didn't toast or fry them before. Used hot diced green chilies and a little green cholula hot sauce for a little more kick. Came out awesome and I think even healthier than this version! I recommend.

I enjoyed this dish. According to my husband, there wasn't enough chicken. I had a hard time warming the tortillas. They just kind of fell apart so I skipped that step for half of them. It was good, but the fat content seems pretty high.

I made this after I got home from work last night. It took about an hour start to finish. I boiled the chicken while I mixed together all the other ingredients. I wanted to try this recipe since it used yogurt instead of sour cream. I chose to use Greek yogurt so maybe that made it thicker than noted in the review below. Based on the comments about it being bland, I sprinkled in some cumin and some fresh cilantro from our summer garden. The whole family loved it!

I took some of the reviewer's advice. I did half and half yogurt/light sour creem. I omitted the butter and chiles. I added rotel, juice from 1 lime, paprika, oregano, chili powder, and hot sauce. I used wheat tortillas and didn't bother toasting them. I even forgot to cover the dish when I baked it and it still turned out well. I also shredded the chicken instead of chopped. This was such a good base recipe, I will definitely make it again!

I made a few adjusts though, used ground turkey instead of chicken, seasoned with taco seasoning, added a can of rotel tomatoes and added fresh jalapeno. Excellent! Definitely a keeper!

Can anyone tell me if you can make this dish ahead of time and freeze in individual servings? Thanks!

This was a good weeknight recipe and a wonderful comfort food meal. I didn't use the butter & didn't toast the tortillas (neither was needed). I DID add salsa, split the yogurt into half yogurt/half low fat sour cream and added a little more spice. It was delicious. This will be a family fav.

Added a minced chipotle to the filling, otherwise followed recipe. Topped portions with sprinkling of cilantro leaves. Not a fan of these flour enchilladas, they weren't bad but not very good either.

I thought this was an ok recipe. This was a heavy entree, definately creamy and cheesy, but I felt like it needed something more. Perhaps some acidity, like rotel, would help cut the richness. ALso, it was bland for my tastes, even though I added cumin and extra pepper. maybe add chili powder or mexican seasoning blend? I doubt I would make it again, since I thought it was too high calorie for the result. I served it at work, and it disappeared, so it works for some people's tastes. I think if I did make it again, I would try redsox19762 's suggestions.

Bland and disappointing-I'd recommend adding peppers or something to spice this recipe up.

Horrible! I re-read the recipe several times as I was cooking because I thought I must've been reading the recipe wrong. Nope. The recipe really does ask for 2.5 cups of chicken to 1 2/3 cup yogurt and a whole can of soup. Yes there are some other ingredients too but after following the recipe exactly as written what it looked liked was soup! I had another 2 chicken breasts in the fridge that I quickly cut up, sauteed and threw in. I ended up using 5 large breasts total. Even then it was still very soupy. Other then adding more chicken I followed the recipe exactly as written. It was soupy and totally bland. My husband and I eat lots of Mexican food and we threw most of this out which was very annoying considering the amount of ingredients I used. There is a healthy chicken enchilada recipe on that is amazing. The only reason I tried another is because it is a bit time consuming. Now I know the time spent is worth it and I'm never going to stray from that recipe again.

My family loved these. I left the butter out, it was unnecessary. I made black beans and a simple salad with mango. What a meal!!

I'm not sure I'm a big fan of enchilada recipes using cream of chicken soup as a base. These were ok. I used a bottle of Trader Joes salsa verde as a sauce on these to balance out the richness of the filling, and I didn't heat the tortillas before filling. I also think the butter can be left out.

As most said in their reviews, alterations needed to be made. I read through about two pages worth of the reviews, and adapted what I felt were the best suggestions. Great dish with the adjustments, basically use this as a base recipe and add to it.

This recipe is very bland. If you make it as written above, you will have a nice consistency filling, with little flavor. I made the chicken mixture with the first 9 ingredients as described (except I left out the butter, bc I didn't see the point of including it), and after tasting it I added the following additional ingredients: fresh cilantro, green onions, the juice of 1 1/2 limes, chili powder, paprika, oregano, tabasco sauce, and salsa (jarred, not fresh). These were just the ingredients I happened to have on hand, and I did them to taste (I heated bite sized portions in the microwave). Many of them could be substituted with similar foods/spices. The dish was delicious, and everyone loved it, but I think if I had made it as written it would have been totally unmemorable.

These are wonderful. I did make a few changes, though. I omitted the melted butter and added a can of Ro-Tel tomatoes, a can of black beans, drained and rinsed, some chili powder and some coriander and substituted fat free sour cream for yogurt (I just thought that would give it a creamier consistency). Instead of brushing my tortilla wraps with oil and heating them in a skillet, I heated them in the microwave, to further cut back on the fat. Excellent, will definitely be making again the next time I have leftover chicken.

This does not call for any seasonings that make it "Mexican". I added cumin and Mexican oregano and topped it with cilantro when ready to serve. It really added lots of "Mexican favors".

My daughter loved this recipe. I made a few adjustments, based on ingredients I had on hand. I swapped the yogurt for Greek yogurt, omitted the butter and added a cup each sweet onion, red pepper, yellow pepper and orange pepper (cooked in a little olive oil) and a few shakes of Mexican hot sauce. They were perfect. I will definitely make them again!

I made significant changes to this recipe but it is a great base! I used Greek yogurt, used only about a generous cup of cheese within the filling and completely omitted the butter (I didn't see it necessary). I also did not add the cream of mushroom soup but instead added about 1/4 cup of medium taco sauce. I also added a few dashes of Tobasco/Cholula, some taco seasoning, chili powder and cumin. The changes added a nice zip, lightened the recipe further and prevented the filling from being soupy! After making these changes, this recipe is one that my husband and I make frequently!

This recipe was awesome! I did add a little bit of red enchilada sauce over the top before baking, but it was delicious! Will definitely make this again and again.

I used light sour cream (on hand and only about 1 cup) instead of yogurt. The whole amount makes the filling too soupy. Fat free flour tortillas are my standby and I warm them in the microwave instead of brushed with oil in the skillet. I will omit the butter next time too. I find I have to bake 30-40 minutes, maybe because my rotisserie chicken is cold? Otherwise very good flavor. Green onions make it. You could definitely add diced tomatoes, black beans, etc to filling. I didn't use the chicken filling on the top, just the cheddar on one batch and it was fine. I think Cooking Light could have lightened this more with these kind of changes, but just use your own tastes. I don't like my chicken enchiladas too soupy, so with these changes it's a great recipe.

These are great! Have been making them for years!

Loved it! Unfortunately my kids did not. perhaps the Fage yogurt was what they did not like. My husband and I will have leftovers for a bit :)

Thought it was good but not great. I prefer more of a traditional enchilada flavor so added a can of red enchilada sauce over the top. Also sprinkled with chopped tomatoes after it came out of the oven. Used sour cream instead of yogurt because that's what I had on hand and used the microwave to heat the tortillas which worked fine.

Great go-to recipe when I am not sure what to make for dinner. There are lots of easy substitutions, i.e. I just throw in some salsa if I don't have green chilies. I skip the step of frying the tortillas. This freezes very well - just bake after you take it out of the freezer.

Followed directions but heated the tortillas in the microwave and they came out fine. Next time, I will add some diced tomatoes!

i skipped the yogurt but it was DELICIOUS. i will definately make it again

Turned out better than I expected! I used a rotisserie chicken and substituted cilantro for the green onions. Otherwise, I followed the recipe. I was only able to fit 6 enchiladas into my 9x13 pan, and even those 6 were squished in. I am used to smothering my enchiladas in red enchilada sauce, and I was very concerned, once I put these in the oven, that these would turn out dry. However, the filling inside the enchiladas is enough to make each serving saucy enough. I did toast the tortillas and I think that added nicely to the flavor. I will definitely make this again, however I think I will buy a can of red Hatch enchilada sauce to serve on top, for some extra flavor and sauce.

Best enchiladas I have ever made! I skipped the yogurt and poured an enchilada sauce on top of the tortillas, and then cheese.

This was really good. I changed it up a little. It seemed too low fat for my tastes. Instead of low fat yogurt, I used a package of cream cheese. And instead of low fat soup and cheese, I used the regular. Other than that, I followed the recipe.

I thought these were great, but I made a few alterations. Used a minced jalapeno in place of the canned chilis, a block of low fat cream cheese in place of half of the yogurt, grated pepperjack in place of preshedded cheese, and corn rather than flour tortillas. Overall a very yummy white chicken enchilada.

This turned out delicious. I used a few shortcuts and made just a few changes. First, I increased the amount of chicken to about 3 1/2 cups or 4. I used sour cream and omitted the butter, as I didn't have any yogurt. I increased the amount of cheese. I also used a larger can of the green chiles. I used dried onion flakes. I didn't do the toasting the tortillas step, and didn't think the recipe suffered for it. A few shortcuts made it much easier, and it still turned out delicious.

Too bland even though I used extra green chilis.

This is more like cheesy chicken slop. First of all, you can't use flour tortillas, you have to use corn, or else they get slimy and turn to mush. Also, there is way too much yogurt in this recipe. Gives it a "wangy" flavor. And, it needs less butter. My casserole had puddles of butter around the edges that I soaked up with paper towels before serving. So, if you make those changes & maybe add a little sour cream, this may be a decent recipe. But, in it's original version, we had to cover it with pico de gallo to help cover up the flaws, and the rest went down the drain.

Yum! Used "hot" diced green chiles and the spiciness was perfect. It was really offset by the creamy sauce. When served with the suggested salad the serving size of one enchilada was filling.

These were good but not worth the almost 500 calories for ONE enchilada. I made this for a Cinco de Mayo buffet and everyone liked them but nobody RAVED about them. The only way I would make these again would be for another brunch/buffet but not for a family meal.

I was pleasantly surprised by this recipe- after being somewhat skeptical at the uncooked chicken mixture, I found the flavors to be fantastic once baked. I used a rotisserie chicken and whole wheat tortillas, which I warmed up in the microwave to skip the canola oil step. It felt very indulgent for a cooking light recipe, and two enchiladas was more than enough to fill me up. Will make again!

I make this recipe, and my family LOVES it. I usually have no leftovers. I used to do the whole thing all at once (because I get chicken specifically for this dish). So, I would cook the chicken pieces, then dive into making the recipe. It makes it take longer-if you have the chance, cook it up ahead, or use leftover cooked chicken. Also, I find that if the tortillas are fresh & room temperature, you can skip the heating up of the tortillas and it makes nominal difference.

Extremely creamy and oh-so yummy. The few extra dishes are worth the effort. I served it with a green salad and fresh fruit for dessert.

I made these tonight. Relatively simple and tasty. For a true Mexican enchilada - use a corn tortilla. Flour tortillas are not used in enchiladas (they're used to make burritos). Using corn also lowers the calorie count. I served this with tomatillo and red salsa. I would perhaps add more onion, garlic & a spicier can of green chiles. Overall, a good base recipe that serves as a decent guide.

It looked just like the demo. The flavor was good. I think my eighteen month old enjoyed the most. Doesn't hit well the next day.

How in the world did Cooking Light pick up this recipe? It is by no means "Light" with 20 g of fat per serving.

This was a very enjoyable meal. Toasting the tortillas was a nice component it brings out a nice flavor. Upon the suggestion of other reviewers, we added cumin, ancho chili powder, and cayenne to taste. plus the juice from a small lime. Additionally, we put a small can of salsa verde on them, which was awesome. Sprinkle it with some cilantro and fresh tomatoes and you are in for a treat!

These were very good! Super creamy and cheesy! Yum! I recommend not covering them in the oven and adding a Tor so of salt to chicken mixture. People need to c.t.f.o. over the oil/ flour tortilla thing lol Make some guac, skinny margaritas and you have a great meal :)

I made this tonite, it was great. I used a mister with olive oil instead of brushing the tortillas and substituted Greek yogurt for the sour cream.

Made these tonight and thought they were good! I wish I would have read some reviews before hand. I would have liked to saute the onions, skipped the butter, skipped toasting the tortillas (next time I will prob just microwave), and I would have baked it a little longer. Otherwise this was a pretty yummy dish! I will add it to my rotation!

I thought this was great. This time I made it as directed, but next time I will leave out the butter and not fry the tortillas. I wonder if you had an oil sprayer if you could just mist the tortillas, so they would crisp up in the oven.

I followed other reviewers and skipped heating the tortillas in the pan part (it is not needed) and omitted the butter, then added some cumin, cayanne and chili powder to the mix. I used whole wheat tortillas the " La tortilla Factory" healthy ones and they were great! I also put some green enchilada sauce over the top the last 10 minutes of cooking, just a touch not a ton. It was delish and Husband approved! He gobbled up everything even the leftovers and asked when I would be making it again!

I also skipped the tortilla part, and didn't add the butter. It's creamy enough without. The one thing I would do next time is probably include some actual enchilda sauce. Overall a very good recipe - the husband would be happy to see it again soon.

I made this last night for my family and they all really enjoyed it! I added a little bit more pepper and onions than the recipe called for, which I think helped because it was pretty hearty/ rich. I had even bought sour cream thinking that people would like to add some but it definitely didn't need it. I will for sure make this recipe again, it was SO easy, I think next time I will add some tomatoes and corn which should really help with the "richness" of the dish.

I added a can of petite diced tomatoes (drained) and 8oz of chopped mushrooms to the filling and it was delish! The tomoatoes added such a pretty color. I also replaced the green onions with cilantro. great move! There are already the onions in the filling (which added nice crunch) so no need to put more on the top. Cilantro added awesome flavor! Also, served with a side of sour cream. Both myself and my boyfriend thought it tasted like restaurant quality mexican.

Good basic recipe, but it needed a few extra ingredients to give it more taste. I added 1/2 tsp. chili powder, 3/4 tsp. cumin, 1/2 tsp. garlic powder and 1 cup medium salsa. I omitted the butter and did not toast the tortillas. I also substituted sour cream for the yogurt and used left over rotisserie chicken which made the recipe extra quick and easy. It has now become a requested recipe at home.

Very Yummy and kid friendly. the recipe was simple enough and the flavor was too over powering and like I said my kids enjoyed it which is a challenge at times.

I agree with Gigiliz on this one - this is NOT Mexican enchiladas - especially with the flour tortillas! We make an effort to eat healthy in our household and one of my family members made this recipe. It was way too cheesy/creamy IMO. This recipe should have been called "American Style Cheesy Straight to your Arse Burrito". Supposedly this was a "lightened" version of Mexican Style Enchiladas, but frankly, there is nothing in this recipe that supports this - even with all the reduced fat cheese, condensed soup, yogurt substitutions. I nearly fell over when I read the nutrition label: 20 grams of FAT for ONE enchilada! We're sticking with the authentic Mexican enchiladas ANY DAY!

My husband is not a fan of sour cream, so this recipe lets me make a white enchilada! I love it, but I use smaller corn tortillas instead.

only edible once i put hot sauce on it- really bland

This was great, qiuck and easy! Adding this one to my dinner rotation! plus, my 12 yr old "couldnt stop telling me how Great dinner was.

This is a delicious dinner option! It's easy to prep the ingredients the night before for a very quick dinner! I added sauteed red peppers and also sauteed the onions. It is a new family favourite. Thanks!

This is the first actual meal I had made and it turn out fantastic!! I just loved it and makes me want to continue to cook more!

I'm with RIck on this one. Why on earth would you use fattier, high sodium flour tortillas instead of corn tortillas? By definition an enchilada is CORN Tortilla. Flour tortillas make them burritos. Spray each side of the tortilla with Cooking Spray to keep them pliable without having to heat them first, (although I prefer to do that) and they'll be fine. Also forget the darned butter & garlic, use your choice of low fat sour cream/ fat free yogurt/ combination. I was just astonished that more people haven't commented on the logic of flour over corn tortillas.

Made exactly as written. While I enjoyed this, my husband found it bland. I was surprised there wasn't more seasoning, but to me it was flavorful. Definitely use pre-cooked chicken, otherwise the time and effort are not justified by the end result.

This is a really easy recipe to make, and the flavor is wonderful. Be sure to use the low-sodium soup concentrate, as using regular makes this dish too salty. If you prefer cooked onions, I'd recommend sauteing the onions before putting them in the mixture, as they don't cook much in the oven.

Super creamy, and the flavor didn't really come through. I made these with friends, and none of us were over the moon about them. They were okay, but I'm probably not going to make them again. If you like really creamy dishes, you might like this. If I wanted to make these again, I'd have to do a few variations.

This quickly has become one of our favorite recipes. I've mixed it up a little by using Colby Jack instead of Mexican cheese, Greek yogurt, and adding diced green bell pepper to the chicken mixture. We usually don't put anything but the cheese on top, and it tastes fabulous :-)

Loved it! Delicious, creamy and cheesy! Does NOT taste low fat at all. I have a picky 11 year old in the house and she LOVED it too!! Success!

This was really good! I followed the recipe exactly the first time I made it. After that, I added 1-2 chipotle peppers in adobo, extra garlic and extra cheese on top. Yummy! My husband think this is the best enchilada recipe ever

This was excellent! I got a rotisserie chicken a day before and cleaned the meat off the bone and then used this pre-cooked chicken the day I prepared this dish, cut my prep time down tremendously. So simple and loaded with flavor. I will definately do this again.

Very good! I did not tweak this & don't see why you would. it's perfect as is & probably healthier as well. I was impressed that it indeed made 8 enchiladas with an abundance of filling! Hubby & I had 2 each & 4 went to work with him. Served with steamed broccoli. Will make again.

Excellent tasty dish. I have made this several times, and everyone Loves it. Very creamy, and delicious.

I agree with most of the readers - excellent recipe, a few easy tweaks would make it AMAZING. I used non-fat greek yogurt which, to me, tastes more like sour cream than regular non-fat plain yogurt. Things others found helpful that I agree on are that the butter is unnecessary, and you don't need to do the skillets in the pan, rather a microwave will do (just dab a little water on them before you put them in, don't cook too long). Other changes I would personally make or did make would be, as another reader suggested, add some salsa to the mix, as despite my love for creamy, cheesy goodness, I found myself craving a little acid and kick. I also used a whole 7 oz. can of diced chiles. I think one reader's mention of using rotel might be something nice to try as well. Also used wheat low fat tortillas too, and reduced fat mexican blend and you could never tell anything in this dish was low fat! Using rotisserie chicken is a nice, slightly tastier alternative to boiling chicken that is a little tastier. Regardless, this is amazing any way you cut it - most of what I did was based on personal prefs, but love the dish because I think it is something that is very versatile and could be the basis for many future delicious variations.

Cheesy Chicken Enchiladas

These crowd-pleasing enchiladas—filled with tender chicken, spiced rice, and sweet peppers—are smothered in our bold guajillo chile sauce, which lends delightfully rich flavor and mild, smoky heat. It’s all tempered by a layer of melty monterey jack cheese baked on top.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.


Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

Pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat half the ghee (you will have extra) on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the chicken is cooked through. Turn off the heat.

Transfer the cooked chicken and peppers to the pot of cooked rice. Add the sour cream and a drizzle of olive oil stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

Pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat half the ghee (you will have extra) on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the chicken is cooked through. Turn off the heat.

Transfer the cooked chicken and peppers to the pot of cooked rice. Add the sour cream and a drizzle of olive oil stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!

Easy Chicken Enchiladas from Applegate

A study in the journal Food Science and Human Wellness shows that organic chicken meat from the grocery store is more nutrient dense and has lower incidence of foodborne pathogens. When compared to conventional chicken meat, organic meat had more fat and protein as well as more minerals and antioxidants. The samples from the supermarket were also tested for Salmonella spp. and 100% of conventional samples tested positive versus 66% of organic samples.

The Recipe

We got this very easy recipe from our friends at Applegate Natural & Organic Meats and who doesn’t like an easy enchilada recipe that takes less than an hour to make? This recipes serves 4 -6 people.

  • ½ pound pre-cooked organic chicken meat like OR chop raw meat and pan fry until cooked.
  • 1 cup (two 4-ounce cans) chopped roasted green chiles
  • ½ pound melty cheese like Monterey Jack or Mild Cheddar shredded or grated
  • 12–14 corn tortillas
  • 1 16-ounce jar tomatillo salsa
  • 1/2 cup Greek yogurt or heavy cream
  • Chopped lettuce, tomatoes, avocados and scallions, for garnish
  • Optional ingredients include: olives, spinach, cooked and chopped onions, or any other enchilada favorites

Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

Combine the chopped chicken and green chiles in a bowl. Set aside ½ cup of the shredded cheese (for topping the enchiladas) stir the remaining cheese into the chicken mixture.

Lay a tortilla on your work surface and spoon some of the filling along the middle of the tortilla. Roll the tortilla snugly around the filling and place, seam side down, in the oiled baking dish. Continue with the remaining tortillas and filling, arranging the enchiladas closely together in the dish.

Stir together the salsa and yogurt. Pour the sauce over the enchiladas. Sprinkle the reserved ½ cup shredded cheese over the enchiladas. (Enchiladas can be assembled up to this point, covered and refrigerated for up to 8 hours.)

Bake the enchiladas until bubbling, about 25 minutes. Remove from the oven.

Serve hot, topped with chopped lettuce, tomatoes, avocados and scallions.


Bubbling golden, cheesy chicken enchiladas for one topped with deliciously smoky home made mexican red sauce. A decadent, tasty, indulgent dish for one.


Note: Spice level. This recipe has a VERY mild chilli taste. So please taste along the way and add chilli powder if you want to make it spicier.

1 chicken breast or 2 chicken tenderloins

1/2 small red or brown onion, finely chopped

1/4 teaspoon smoked paprika

1/2 teaspoon chipotle chillis in adobe sauce

1 1/2 teaspoons of brown sugar

440 gram tin diced tomatoes

1/4 cup of chicken stock. (Either use liquid stock or half of a stock cube crumbled into 1/4 cup of boiling water then added to the saucepan)

3 mini tortillas (or more if you are extra hungry!). Note I've used flour tortillas

1 1/4 cups of grated extra-tasty cheddar cheese (personal taste if you want to use more or less)

3 shallots (spring onions), roughly chopped

1/4 cup of coriander, leaves & stems roughly chopped, plus an extra 2 tablespoons for side dish

2 tablespoons sour cream, plus extra to serve


Preheat oven to 200°C/180°C fan-forced. Lightly grease a small baking dish that your rolled up enchiladas will fit tightly into or make your own using alfoil and baking paper.

Red sauce

Heat tablespoon of oil in small skillet and heat over medium high heat. Saute onion until it is translucent, then add garlic and cook for an extra minute.

Add cumin, paprika, oregano, brown sugar and adobe chilli. Cook, stirring, for 1 minute or until fragrant. Add tomato paste, tinned tomatoes, bay leaves and chicken stock.

Add chicken to the pan and ensure it is submerged.

Bring sauce to a gentle boil, then reduce heat to medium-low and simmer covered for 10 minutes, then simmer with the lid off for a further 10 minutes.

Remove the chicken and if necessary simmer the sauce for a few extra minutes until it reaches the consistency you like.

Shred the chicken then put it in a bowl. Add two - three tablespoons of the red sauce, the sour cream and 1/2 cup of cheese, then mix in the corn, spinach and red capsicum. Stir to combine.

Spread 3 table spoons of the red sauce over base of prepared.

Get your tortillas and prepare your enchiladas. Place tortilla on a flat surface. Top with a third of the chicken mixture. Roll up to enclose filling. Place, seam side down, on sauce in prepared dish. Repeat with remaining tortillas and chicken mixture.

Cover tortillas with remaining sauce and then liberally sprinkle over remaining cheese. Place in the oven and cook for 20 minutes. Check at the 15 minute mark to make sure that the tortillas are cooking and not burning. If it looks like the cheese is burning, lower the oven temperature to 150.

Remove from oven. Top with spring onion then serve with dollop of sour cream and side dish.

Cheesy Chicken Enchiladas

This oven-baked and super cheesy recipe is an absolute delight. Heaps of cheese and Mexican flavors combine to make this quick and easy recipe a go-to dinner any night of the week.

LIke this recipe? Be sure to download the Free 27 Simple Mexican Recipes eCookbook today!


  • 4 skinless boneless chicken breasts, cooked and diced
  • 3 / 4 cup mild salsa
  • 1 / 2 green bell pepper, diced
  • 1 / 2 large yellow onion, diced
  • 2 cups Mexican blend shredded cheese (cheddar/jack)
  • 1 cup sour cream
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 / 2 teaspoon dried cilantro
  • 8 flour tortillas
  • 1 cup Velveeta cheese, cubed
  • 1 / 2 cup milk


  1. In large bowl, thoroughly mix chicken, salsa, bell pepper, onion, shredded cheese, cream cheese, sour cream, garlic powder, paprika, salt, pepper and cilantro.
  2. Fill 8 large flour tortillas with this mixture, roll them up and place in a sprayed/greased casserole dish.
  3. Sauce: combine cheese and milk. Microwave on high, stopping to stir often, until cheese is melted and sauce is smooth it has a tendency to boil over. Pour cheese sauce over enchiladas covering completely. Spread a little more salsa over cheese sauce.
  4. Cover with foil and bake at 325 degrees F for 45-60 minutes. Remove from oven and remove foil and allow to stand for 10 minutes before serving.
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This was awesome, whole family loved it. will definitely make again

No one in their right mind would use Velveeta cheese in a Mexican dish the preferred cheeses are Monterey Jack and Longhorn cheddar.

The print button at the top of the recipe works fine for me.

HI, For the person having problems printing recipes without all the surroundings. I always copy the recipes into Microsoft Word. I highlight all I want and copy and paste. Then I print from there. Hope this helps.

How can I print a recipe without all the surrounding words and pictures. Just the recipe, nothing else.

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Easy Cheesy Enchiladas

I am used to making traditional enchiladas so when I tried this I was very surprised when this turned out so well! It was so easy to make and tasted great, even my daughter who loves chicken enchiladas loved them.

My students loved this recipe because it is perfect for the end of the month when everyone was short on cash, wondering, "What's left in the cupboards?" It's also easier to assemble because flour tortillas don't crack like corn ones do if you roll them cold. As a side note, for educators who are preparing this recipe in a room without an oven: You can cook this just fine in an electric skillet -- just cover it, and cook on low heat for 15-20 minutes.

This is my go-to enchilada recipe now! They are great with any kind of beans, and I add fresh cilantro or green onions if I have some on hand.

I always have leftover bean/corn/cheese mixture when I make this -- I use a blender to mash it up, add a teaspoon of cumin and a dash of veggie oil, and make my own refried beans with the leftovers.

These were AMAZING!! But I did make them a specific way. figured i would share how we did it!!

Preheat your oven to 400 degrees. Place your chicken tenderloins on a baking sheet. Don't forget to spray with non-stick cooking spray before placing the chicken on the sheet.

Lightly season the chicken by sprinkling with ground cumin, salt and pepper. Place in 400 degree oven to bake for approximately 20 minutes (or until chicken is thoroughly baked.)

Remove chicken from oven and cut into small bite sized pieces.

Add chicken bits into a mixing bowl or Tupperware container and mix in 1/4 cup of enchilada sauce.

Evenly distribute the chicken/sauce mixture onto your six tortillas (about 2 ounces of chicken per tortilla.)

Sprinkle on 1/8 cup of shredded cheese into each tortilla, roll 'em up and place into a casserole dish.

Dump the remaining enchilada sauce over each of the enchiladas.

Top each enchilada with 1/8 cup of shredded cheese.

Bake at 400 degrees for approximately 10 minutes (or until golden, brown and delicious.)

Watch the video: PiletinaBATAK U MLEKU-Tako sočni da se tope u ustima!!Recept koji svakog obara snogu (May 2022).