Corn tortillas filled with chicken, cheese and green enchilada sauce with some zesty tomatoes on top for easy chicken and cheese enchiladas.

Recipe Summary

prep:
20 mins
additional:
35 mins
total:
55 mins
Servings:
6
Yield:
12 enchiladas
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F.

    Advertisement
  • Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.

  • Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.

  • Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.

  • Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.

Nutrition Facts

540 calories; protein 26.6g 53% DV; carbohydrates 31g 10% DV; fat 35.7g 55% DV; cholesterol 73.7mg 25% DV; sodium 411.8mg 17% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2017
Yummy and Easy Read More
(2)

Most helpful critical review

Rating: 3 stars
09/05/2017
I made these tonight and they were quite a bit of work. They tasted good but a little bland. I will not make again based on the final result and amount of work involved. Read More
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2017
Yummy and Easy Read More
(2)
Rating: 5 stars
04/20/2017
Delicious I made two pans planning on having left overs for lunch but... my family ate both pans crazy will make again Read More
(1)
Rating: 5 stars
01/30/2019
this was a very simple and good recipe. I omitted the queso cheese though and made my own enchilada sauce for the filling and refried beans. I also used flour burrito shells. will definitely share with feelings and family. Read More
Advertisement
Rating: 5 stars
07/22/2018
Wouldn t change a thing! Would allow 3 to 4 enchiladas per person at least because they disappear fast! Read More
Rating: 3 stars
09/05/2017
I made these tonight and they were quite a bit of work. They tasted good but a little bland. I will not make again based on the final result and amount of work involved. Read More
Rating: 5 stars
10/21/2019
Superb meal. Pretty easy to make and well worth the effort. Everyone loved it. Read More
Advertisement
Rating: 4 stars
02/02/2017
Good recipe but a bit too spicy for me thus the 4 stars instead of 5. Perhaps next time I'll use plain diced tomatoes instead of the Ro-tel and/or eliminate the can of green chilis. Read More
Rating: 4 stars
02/17/2017
I made it I think next time I will either use a different roasted chicken or use baked chicken. Also I might cut the can of green chilies out. Read More
Rating: 3 stars
09/10/2016
well no mention of the ROTEL. I think they called it "tomatoes". Need for edit instructions. Read More