Chicken Enchiladas

Yield: 8-12 enchiladas


  • 2 tsp oil
  • 1 red onion, diced
  • 2-3 cloves garlic
  • 1 red bell pepper, diced
  • 1 package (8 oz.) cream cheese, softened
  • 3 1/2 - 4 cups shredded chicken
  • 1 can (4.25 oz) diced green chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 1/2 cups shredded cheese, divided
  • 1 can (14 oz.) green enchilada sauce, divided
  • 8-12 large flour tortillas
  • Garnish
    • Sour cream
    • Tomatoes
    • Green onions, sliced
    • Avocado, diced


  1. Heat the oil in a skillet over medium heat.  Add the red onion and cook until they become translucent, about 5 minutes.
  2. Add the garlic and red bell pepper.  Cook until the pepper is softened.  Remove from the heat.
  3. In a large mixing bowl, mix together the cream cheese and the onion/pepper mixture.
    • Make sure the cream cheese is fully melted and mixed in so that you don't have lumps later.
  4. Add the chicken, green chilies, cumin, salt, pepper, 2 cups shredded cheese, & 1/4 cup enchilada sauce.  Mix together well.
  5. Depending on the desired size of the enchiladas, scoop between 1/3 - 1/2 cup of filling into the center of a large tortilla in a straight line down the middle.  Fold approximately 1/2" of the sides over the end of the line, and then roll.  Place into a large casserole dish, seam-side down.
  6. Repeat step 5 until all enchilada filling is used.
  7. Drizzle remaining enchilada sauce over the rolled tortillas.  Top with remaining cheese.
  8. Cover and bake at 350°F for 20 minutes.  Remove the top and let cook 5 minutes longer.
  9. Let stand on counter for 5 minutes before serving.
  10. Garnish as desired and serve hot.
Adapted from Renee's Kitchen Adventures.