Homemade Chicken Enchiladas recipe

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Ingredients

1 tablespoon olive oil
2 cooked chicken breasts, shredded
1 onion, diced
1 green bell pepper, diced
1 ½ cloves garlic, chopped
1 cup cream cheese
1 cup shredded Monterey Jack cheese
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon dried parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 (10 inch) flour tortillas
2 cups enchilada sauce
1 cup shredded Monterey Jack cheese

Nutrition Info

604.7 calories
carbohydrate: 47.7 g
cholesterol: 98.3 mg
fat: 31.7 g
fiber: 4.7 g
protein: 32.3 g
saturatedFat: 14.7 g
servingSize: -
sodium: 1340.9 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

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

Recipe Yield

8 servings

Recipe Note

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

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