• Fiesta Chicken Enchiladas

    8 votes
    Fiesta Chicken Enchiladas
    Prep: 20 min Cook: 35 min Servings: 4
    by Micheline
    120 recipes
    A quick, tasty Mexican dinner using shredded leftover chicken, salsa, cream cheese and seasonings.


    • 1 onion, chopped
    • 1 red pepper, chopped
    • 1 garlic clove, minced
    • 4 cooked small chicken breasts, shredded using 2 forks to pull chicken into long shreds
    • 1 cup (250 ml) salsa, divided
    • 125 g (1/2 of 250 g pkg) Light cream cheese spread, cubed
    • 1 tbsp (15 ml) chopped cilantro
    • 1 tsp ground cumin
    • 1/2 cup (125 ml) Kraft Tex Mex cheese, shredded, divided
    • 8 flour tortillas (6 inches)


    1. Preheat oven to 350 degrees F. (180 C)
    2. Heat large skillet sprayed with cooking spray on medium heat.
    3. Add onions, peppers and garlic; cook and sitr 2 minutes.
    4. Add chicken, 1/4 cup (50 ml) of the salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally.
    5. Add 1/4 cup (50 ml) of the shredded cheese; mix well.
    6. Spoon about 1/3 cup (75 ml) of the chicken mixture onto each tortilla; roll up. Place, seam side down in a 13 X 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup (175 ml) of salsa and remaining 1/4 cup (50 ml) shredded cheese.
    7. Bake 15 to 20 minutes or until heated through.
    8. Makes 4 servings, 2 enchiladas each.
    9. For a spicier flavour, add 1 can (127 ml) chopped green chilies, drained to the chicken misture and prepare as directed.

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    • Katie J.
      Katie J.
      Great Recipe- I added more cheese and a little more salsa to the meat mixture!
      • Wendi Taylor
        Wendi Taylor
        Or try using the can of green chillies for a topping :)


        • ShaleeDP
          This looks tasty! I would try this one... can be spicy too right? Very nice!
          • Dena
            Sounds delicious!!! Will have to try it very soon!!! :) thanks!

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