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  1. Baked Chicken Enchiladas

Baked Chicken Enchiladas

00:50:00 5 servings, 2 enchiladas (286 g) each
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11 11 Reviews
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5 servings, 2 enchiladas (286 g) each

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Make It

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  • Heat oven 375°F.
  • Microwave cream cheese product in medium microwaveable bowl on MEDIUM 30 sec. or just until warmed. Add 1/2 cup tomatoes; whisk until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
  • Combine chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.
  • Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.
Ziploc® Brand is a registered trademark of S.C. Johnson and Son, Inc. All rights reserved.


Buying meats in large quantities is typically less expensive than buying in smaller portions. Pre-cut or pre-portion the meat into convenient amounts, then freeze in Ziploc® brand Freezer Bags with the Smart Zip® Seal to have on hand for use in preparing quick perfectly portioned weeknight meals.

Family Fun

Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favourite toppings.


Substitute canned kidney beans for the black beans.


  • 5 servings, 2 enchiladas (286 g) each

Nutritional Information

Serving Size 5 servings, 2 enchiladas (286 g) each
Calories 510
% Daily Value
Total fat 17g
Saturated fat 8g
Cholesterol 80mg
Sodium 1380mg
Carbohydrate 55g
Dietary fibre 12g
Sugars 7g
Protein 40g
Vitamin A 20 %DV
Vitamin C 35 %DV
Calcium 25 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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