This recipe is an oldie but a goodie. It is super easy to make and the sauce tastes really rich and creamy but it’s still light from just using low-fat cream cheese. I will make this the day ahead when I know it will be a busy day and just pop it in the oven for a quick dinner. Add a salad and you are good to go. The leftovers are great too (if you have any) 🙂
Chicken Enchiladas
Author: Julie Boyle
Recipe type: Main
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 3 Boneless Chicken Breast
- 6 Fajita Size Flour Tortillas
- 1 Jar Salsa
- 8 Oz. Low-fat cream cheese
- 8 Oz. Shredded Cheddar or Jack
- ½ Onion, chopped
- 3 Tbsp Cajun seasoning (I use Emeril's Essence)
- 2 Tbsp Olive Oil
- 1 Cup Prepared Taco Sauce
Instructions
- Spray a pyrex pan.
- Heat the oven to 350.
- Slice the chicken into chicken tender-like slices.
- In a non-stick pan, heat the olive oil. Add the chicken to the pan. Season the chicken with the Cajun Seasoning. Cook chicken on both sides for 8 minutes.
- Remove Chicken from pan. Add onion to pan, season with Salt & Pepper and cook for 5 minutes.
- Add salsa and cream cheese to pan, stir well until cream cheese melts into salsa and creates a sauce.
- Add chicken back to pan.
- Taking one tortilla at a time, add chicken and sauce and roll the tortilla up burrito style. Place enchilada on prepared pan and continue until all are complete.
- Pour remaining sauce on top of enchiladas.
- Drizzle the taco sauce on top of enchiladas.
- Add shredded cheese to the top of the enchiladas.
- Bake for 20 minutes until heated through.
- Note: Can be made ahead. If so, cover enchiladas with foil. When baking, bring to room temperature and cook for 30 minutes until enchiladas are cooked through and bubbly.