Chicken Enchiladas


Fast Flourish: Char one side of the tortillas directly over gas flames for a few seconds using tongs.

Chicken Enchiladas
Photo: Photo: Jennifer Davick
Hands On Time:
25 mins
Total Time:
2 hrs 45 mins
6 to 8 servings


  • 1 cup diced sweet onion

  • 3 garlic cloves, minced

  • 1 tablespoon canola oil

  • 2 cups chopped fresh baby spinach

  • 2 (4.5-oz.) cans chopped green chiles, drained

  • 3 cups shredded cooked chicken

  • 1 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened

  • 2 cups (8 oz.) shredded pepper Jack cheese

  • 1/3 cup chopped fresh cilantro

  • 8 (8-inch) soft taco-size flour tortillas

  • Vegetable cooking spray

  • Tomatillo Salsa


  1. Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.

  2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.

  3. Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.

  4. To Make Ahead: Prepare recipe as directed through Step Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step

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