Prep: 25 Mins Cook: 15 Mins

With leftover cooked chicken, it's a snap to assemble these creamy enchiladas.

Cheese and Chicken Enchiladas


  • 1 small onion, chopped
  • 1 1/2 cup cooked shredded chicken breast meat
  • 3/4 cups shredded cheddar cheese, divided
  • 1 jar (16 oz.) ORTEGA Salsa - Homestyle Recipe (Mild), divided
  • 1/2 of an 8-ounce package reduced fat cream cheese (Neufchatel)
  • 8 (7 or 8-in) fat free or regular soft taco-size flour tortillas


PREHEAT oven to 350°F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted. Top with additional salsa, if desired.
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