Chicken Enchiladas

Makes 10
Prep 20 m
Cook 10 m
Bake 23 m



  1. 1 of 5 Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. 2 of 5 Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
  3. 3 of 5 Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
  4. 4 of 5 Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
  5. 5 of 5 Bake uncovered at 350 degrees F for 23 minutes or until top is golden. Allow to cool slightly before serving.
Nutrition Information for Chicken Enchiladas
Servings Per Recipe: 10
Per Serving: