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Cheesy Chicken Enchiladas


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Cheesy Chicken Enchiladas 0 Picture


  • 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



Step 1

In large bowl, thoroughly mix chicken, salsa, bell pepper, onion, shredded cheese, cream cheese, sour cream, garlic powder, paprika, salt, pepper and cilantro.

Fill 8 large flour tortillas with this mixture, roll them up and place in a sprayed/greased casserole dish.

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.

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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