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Old 01-24-2009, 07:12 PM
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Default Easy chicken enchiladas

1 lb. chicken - cooked how you like best and chopped ( I boil mine, it's faster)
10 oz. monterey jack cheese - shredded
1 cup miracle whip
1 tablespoon ground cumin (or to taste, start out less)
1/8 teaspoon red pepper (or to taste)
1 can enchilada sauce, green chili or the red
12 flour tortillas

preheat oven to 375.
mix together, miracle whip, cumin and red pepper to taste.
Mix with cooked, chopped chicken. Spread onto tortillas and roll up. Place in dish with the fold down. Pour enchilada sauce on top. Sprinkle the cheese over all the enchiladas.
Cook for about 15 - 20 minutes or until bubbly.
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Old 01-24-2009, 07:25 PM
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Woo hoo here come the recipes! Love enchiladas, and the easier the better!
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Old 01-24-2009, 09:43 PM
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We love enchiladas. This sounds like a good one.

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Old 01-28-2009, 12:46 AM
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you know I have always wanted to make enchiladas! Wish I had the ingredients on hand....
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Old 12-18-2017, 07:28 PM
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Default Re: Easy chicken enchiladas

Here's an easy one I made yesterday. I used reduced fat shredded Mexican cheese blend and Neufchatel cheese (lower fat than cream cheese). Didn't have green onions so I used diced red onions. Excellent!

Next time: sliced black olives on top.

Easy Creamy Chicken Enchiladas

1 can red enchilada sauce
2 1/2 cups shredded rotisserie (or leftover) chicken
1 1/2 cups shredded cheese
1 8 oz. pkg. cream cheese, cut into cubes
2 T. taco seasoning mix (from a package)
10 flour tortillas

Heat oven to 375 degrees. Spray a 13x9 inch baking dish with Pam. Spread a little of the enchilada sauce in the bottom of the dish.

Mix together the rest of the ingredients, except for the tortillas. Place filling on each tortilla, and roll up. Place seam-side down in baking dish.

Drizzle remaining enchilada sauce over all and top with shredded cheese.

Cover with foil and bake for 15 minutes; remove foil and bake 15 minutes more or until bubbly and lightly browned.
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