Chicken Enchiladas

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Serving: Makes 9 (2-enchilada) servings.
Prep Time: 10 Minutes
Cooking Time: 15 Minutes

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Note: Wash hands with soap and water.
1. Preheat oven to 400 Spray a medium saucepan with cooking spray and place over medium heat.
2. Add onion and garlic and sauté for 5 minutes or until onions are translucent.
3. Add chicken, salsa, black beans and corn and cook until heated through.
4. Add cream cheese and 1 cup cheddar cheese and continue cooking, stirring occasionally, until cheeses are melted; remove from stove.
5. Place a stack of 6 tortillas between 2 slightly damp paper towels and microwave on HIGH for 45 seconds or until warmed through. Repeat with remaining tortillas.
6. Fill each tortilla with a ¼ cup chicken mixture and some of the ½ cup shredded cheese; tightly roll up.
7. Place seam-side down into two 9x13-inch baking dishes coated with cooking spray.
8. Top each with 1 Can of enchilada sauce, 1/2 cup shredded cheddar cheese, chopped tomato and cilantro.
9. Cover with foil and bake for 15 to 20 minutes or until heated through and cheese is bubbly.
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Nutrition Facts

Calories: 420 (Calories from Fat: 135)
Total Fat: 15g (Saturated Fat
Protein: 38g
Total Carbohydrates: 37g (Dietary Fiber: 5g
Sugars: 7g)
Cholesterol: 103 mg
Sodium: 1