Homemade Chicken Enchiladas

Homemade Chicken Enchiladas
  • 1 tablespoon olive oil
  • 2 cooked chicken breasts, shredded
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 1/2 cloves garlic, chopped
  • 1 cup cream cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 (10 inch) flour tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded Monterey Jack cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
  3. Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
  4. Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

03/20/2017
Homemade Chicken Enchiladas, recipe PT15M PT1H 5 455 calories

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