Cheesy Chicken Enchiladas

Cover Recipe- Family Circle, Cheesy Chicken Enchiladas: September 2013

I did it again – I fell victim to the grocery store check out line food magazines. Most of the time, I’m distracted by trying to put all of my groceries on the belt while juggling kids and trying to keep them out of all of the little gizmos and gadgets that they line the shelves with. But I saw the enchiladas on this month’s copy of Family Circle, and I knew I wanted to try them.

I’m a believer that everyone needs a few recipes in their back pocket that they can pull out when time is short, inspiration is low, or when you just don’t feel like making dinner. Enter these Cheesy Chicken Enchiladas. I don’t think there is such thing as having too many enchilada recipes on hand, so I’m always up for trying a new one. And since these are made from things I almost always have on hand, I knew they would be a great recipe to try and to have for one of those nights when I just need a go-to recipe. And they make enough to feed a crowd, which is always a plus, because I can make half now and freeze the other half for later. Read my notes below to see what I thought of this recipe.

Print Recipe

Cheesy Chicken Enchiladas

Yield: 8 servings

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min


1 can (19 oz) mild enchilada sauce
4 cups shredded, cooked chicken
1 bag (8 oz) shredded Mexican blend cheese
2/3 cup neufachatel (1/3 less fat cream cheese)
16 small flour tortillas
sliced fresh jalapenos, diced tomato and fresh cilantro leaves, for garnish


1. Preheat the oven to 375F. Coat a 4-quart or 2 2-quart baking dishes with nonstick cooking spray. If using one dish, spread 1/3 cup of the enchilada sauce in the bottom of the pan. If using 2 pans, spread 3 tablespoons of the enchilada sauce in each pan.

Combine the chicken, 1 cup of the cheese and 3/4 cup of the enchilada sauce in a bowl. Stir to combine.

Spread 2 teaspoons of the Neufachatel down the center of a tortilla, then add 2-3 tablespoons of the chicken mixture. Roll up tightly and then transfer to the baking dish. Repeat with the cream cheese, tortillas and chicken to make 16 enchiladas. (If using 2 pans, put 8 enchiladas in each pan.)

Pour the remaining sauce over the top of the enchiladas. Sprinkle the remaining cheese on top. Bake for 20 minutes, then increase the temperature to 400 and cook an additional 5 minutes to brown the cheese. Garnish with the jalapeno slices, tomatoes and cilantro.


*I love to keep shredded chicken on hand. It freezes really well, and you can always find a way to use it. You could also pick up a rotisserie chicken for this recipe.
*Make sure you use an enchilada sauce that you really like, as the flavor is really going to shine through on this one.

Nutritional Information per serving:
Serving size: 2 enchiladas
Calories per serving: 415
Fat per serving: 20g
Saturated Fat per serving: 10g
Sodium per serving: ,span class="sodium">930g
Fiber per serving: 0g
Protein per serving: 25g
Cholesterol per serving: 77mg
Carbohydrates per serving: 30g

The results:

I love a recipe that only has 5 ingredients. I know it’s going to be easy and fast. It was a bit monotonous to have to spread the cream cheese on each tortilla, but everything else was so quick that even that didn’t slow the recipe down. The recipe has instructions to either bake one big pan, or to break it up into 2 smaller pans which I appreciated. I took dinner to my sister the night I made these, and a half of a recipe was just the right size for each of our families. But really, I had no complaints with this recipe. It was an easy weeknight meal that I’d definitely make for my family again!

Did this recipe deserve the cover spotlight?

Yes! The cover touts “45+ Easy Recipes” and I think these enchiladas definitely fall into that category!