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Easy Chicken Enchiladas


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Easy Chicken Enchiladas 0 Picture


  • 1 small onion, chopped
  • 2 tsp oil
  • 3 cups shredded cooked chicken breasts
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tub (10 oz) Philadelphia Santa Fe Cooking Creme
  • 2 cups shredded cheddar cheese, divided
  • 8 flour tortillas (6 inch)


Servings 4
Adapted from


Step 1

Heat oven to 350 degrees.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 minutes or until crisp-tender. Stir in chicken, tomatoes, cooking creme and 1/2 cup shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in a 13x9" baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover with foil.

Bake 15 to 20 minutes or until heated through.


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