Baked Chicken Enchiladas

Recipe Thumbnail
Serving: Serves 9, Serving Size 2 enchiladas
Prep Time: 25 Minutes
Cooking Time: Cook 15 Minutes

November/December 2021 Dig In Magazine Recipe

Flavorful shredded chicken stuffed into corn tortillas, smothered in an easy homemade enchilada sauce.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees Fahrenheit.

4. Spray a medium saucepan with cooking spray and place over medium heat. Add onion and garlic and sauté for 5 minutes or until onions are translucent. Add chicken, salsa, black beans and corn and cook until heated through. Add cream cheese and 1 cup cheddar cheese and continue cooking, stirring occasionally, until cheeses are melted. Remove from stove.

5. Place stack of 6 tortillas between 2 slightly damp paper towels and microwave on HIGH for 45 seconds or until warmed. Repeat with remaining tortillas. Fill each tortilla with a 1/4 cup chicken mixture and a portion of the 1/2 cup shredded cheese; tightly roll up. Place seam-side down into two 11x7-inch baking dishes coated with cooking spray. Top with enchilada sauce and 1 cup shredded cheddar cheese.

6. Cover with foil and bake for 15 minutes or until internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer and cheese is bubbly.

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Nutrition Facts

Nutrition Information Per Serving
Calories: 430
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 65 mg
Sodium 1
340 mg
Carbohydrates 47 g
Fiber 9 g
Sugars. 4g
Protein 35 g