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Creamy Chicken Enchiladas

Easy dinner meal with a little kick."


2 (10 oz) cans Ro-Tel diced chiles and tomatoes, divided
2 1/2 c chopped cooked chicken
1 (8 oz) package cream cheese, softened
5 green onions, thinly sliced
1 (8 oz) container sour cream
8 (10 in) flour tortillas
1 c (4 oz) shredded Mexican 4 cheese blend
Garnish: green onions


Preheat oven to 350 degrees. Stir together 1/4 c diced tomato and green chiles, chicken, cream cheese, and green onions. Stir together remaining diced tomato and green chilies and sour cream; set aside.

Wrap tortillas in paper towels; microwave on high 15 seconds or until warm.

Arrange chicken mixture evenly down center of tortillas; roll up and place, seam side down in a lightly greased 13 x 9 x 2 in baking dish.

Bake, covered for 30 minutes. Uncover and pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes; let stand 15 minutes. Garnish, if desired.

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Nutritional Information
Per Serving

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