These enchiladas are great. Even my 5 year old loves them!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.

  • Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.

  • Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

Nutrition Facts

605 calories; 31.7 g total fat; 98 mg cholesterol; 1341 mg sodium. 47.7 g carbohydrates; 32.3 g protein; Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/19/2012
This was good! Similar to how I usually make my enchiladas but different enough to be a nice change. I intended to make the recipe as written and I pretty much did just a few small changes: I cut back on the cream cheese and monterey jack in the filling to try to trim the fat and calorie numbers; I didn't add anywhere near 15 oz of tomato sauce - I bought an 8 oz can and didn't use the whole thing it seemed like it was definitely liquidy enough with this small amount and tasted tomato-ey too; I accidentally used basil instead of parsely but it still tasted good; and I can never find canned enchilada sauce and I didn't feel like making a proper one so I used tomatillo salsa mixed with some sour cream as sauce. Thanks for the recipe! I enjoyed:) Read More
(47)

Most helpful critical review

Rating: 3 stars
08/03/2013
Good recipe... If I had added rice like Homechef-81 I think it would have made all the difference. I may try Spanish rice next time. I used a can of diced tomatoes with green chiles instead of green peppers and tomato sauce which added a nice heat. I would also omit the Monterrey Jack cheese in the filling due to the salt it adds to the dish and just use the full amount of cream cheese using more chicken. I used twice the amount of chicken the recipe called for and it made the consistency of the filling just right....I will try this again with these minor adjustments and see how it goes. Read More
(16)
108 Ratings
  • 5 star values: 71
  • 4 star values: 22
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
09/19/2012
This was good! Similar to how I usually make my enchiladas but different enough to be a nice change. I intended to make the recipe as written and I pretty much did just a few small changes: I cut back on the cream cheese and monterey jack in the filling to try to trim the fat and calorie numbers; I didn't add anywhere near 15 oz of tomato sauce - I bought an 8 oz can and didn't use the whole thing it seemed like it was definitely liquidy enough with this small amount and tasted tomato-ey too; I accidentally used basil instead of parsely but it still tasted good; and I can never find canned enchilada sauce and I didn't feel like making a proper one so I used tomatillo salsa mixed with some sour cream as sauce. Thanks for the recipe! I enjoyed:) Read More
(47)
Rating: 4 stars
09/19/2012
This was good! Similar to how I usually make my enchiladas but different enough to be a nice change. I intended to make the recipe as written and I pretty much did just a few small changes: I cut back on the cream cheese and monterey jack in the filling to try to trim the fat and calorie numbers; I didn't add anywhere near 15 oz of tomato sauce - I bought an 8 oz can and didn't use the whole thing it seemed like it was definitely liquidy enough with this small amount and tasted tomato-ey too; I accidentally used basil instead of parsely but it still tasted good; and I can never find canned enchilada sauce and I didn't feel like making a proper one so I used tomatillo salsa mixed with some sour cream as sauce. Thanks for the recipe! I enjoyed:) Read More
(47)
Rating: 5 stars
10/17/2012
Made this tonight on a whim. It was yummy! I too reduced the cream cheese to about half and we would probably reduce the chili powder just a bit. I was amazed that the cleanup from the onion cream cheese cheese...mix was so easy. I kept the heat around 3 (pretty low). Other than those mods I made it as written. This would be a great dish to make for company. Serve with Spanish rice and refried beans - oh my the guests will be more than satisfied! Thanks!! Read More
(33)
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Rating: 5 stars
04/07/2013
Since I was using green enchilada sauce I used a 10 oz. can of diced tomatoes/green chilies (generic Rotel)instead of tomato sauce just thought it would be a better combo. We really enjoyed these. Took about 25 minutes until it reached a nice golden brown on the edges. Topped with taco fixins for a complete meal. Read More
(23)
Rating: 5 stars
01/10/2013
yummy Read More
(17)
Rating: 3 stars
08/03/2013
Good recipe... If I had added rice like Homechef-81 I think it would have made all the difference. I may try Spanish rice next time. I used a can of diced tomatoes with green chiles instead of green peppers and tomato sauce which added a nice heat. I would also omit the Monterrey Jack cheese in the filling due to the salt it adds to the dish and just use the full amount of cream cheese using more chicken. I used twice the amount of chicken the recipe called for and it made the consistency of the filling just right....I will try this again with these minor adjustments and see how it goes. Read More
(16)
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Rating: 5 stars
02/19/2013
I tried this recipe tonight. I always put my own twist on things and hubby asked that for once I just follow the recipe. Well I did and it turned out wonderfully! He barely looked up from his plate and I was up looking for seconds. I do feel that next time I might cut down a bit on the cream cheese. I also put the chicken in the crock pot in the morning. I just shredded it when I got home and followed the recipe from there. Delicious! I will definitely do this again! Read More
(13)
Rating: 3 stars
02/20/2013
Was looking great till I added the tomato sauce----I think 8 oz would of been more than enough and only 1/2 the cream cheese...Too saucy!! I would try again with this adjustments!! Such a bummer Read More
(8)
Rating: 5 stars
10/09/2015
I made this tonight. WOW!!! I loved it! I made a couple of changes after reading the previous reviews though. I used a little less of the cream cheese ( 6 ounces) then I added one more cup of the shredded chicken that would make the total amount of chicken used 3 cups. I also used 8 ounces of diced tomatoes in their own juice instead of the tomato sauce or soup. To top before putting in the oven I used the red enchilada sauce as it adds a deep rich flavor. Add a small dollop of sour cream and garnish with sliced black olives and Bon Appetit! AMAZING!!! As Guy Fieri would say "That's Money!!!" Read More
(7)
Rating: 5 stars
10/03/2013
Love it! Our new family favorite! I use the "10 minute enchilada sauce" recipe that you can also find on this site. My husband and 2 year old are huge fans! Read More
(6)