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Cheesy Chicken Enchiladas

Author: Lisa Kerhin


  • 1 medium onion chopped
  • 2 tbsp butter
  • 1 1/2 cups cooked shredded chicken
  • 1 tsp cumin
  • 1 8 0z jar mild picante sauce, divided (medium or hot works too)
  • 4 oz. cream cheese cubed
  • 2 cups Cheddar and Monterey Jack shredded cheese divided
  • 8 flour tortillas


  • Heat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick spray.
  • In a large skillet, over medium heat, melt the butter and cook onions until soft, about 2 minutes.
  • Add shredded chicken and cumin. Mix well with the onions.
  • Add ¼ cup picante sauce and cream cheese and mix well. Cook 5 min. or until heated through, stirring occasionally.
  • Add ¾ cup shredded cheese; mix well until melted. Remove from heat.
  • Spoon about 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place seam-sides down in prepared baking dish.
  • Top with remaining salsa and shredded cheese.
  • Bake 25 - 30 minutes or until heated through.


Tip: you can also use ground beef in place of the chicken.