Cheese & Chicken Enchiladas
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1½ cups cooked, shredded chicken breast meat
  • ¾ cup (3 ounces) shredded cheddar cheese, divided
  • 1½ cups (12-ounce bottle) chunky salsa, divided
  • ½ of an 8-ounce package reduced-fat cream cheese
  • 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas
  1. PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.
  2. Add chicken, ½ cup cheddar cheese, ¾ cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.
  3. SPOON a scant ⅓ cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.
  4. Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.
Recipe by Food Charmer at