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  1. Creamy Chicken Red Enchiladas

Creamy Chicken Red Enchiladas

00:40:00 6 servings, 2 enchiladas (322 g) each
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6 servings, 2 enchiladas (322 g) each

Got leftover chicken? Roll it up in tortillas with peppers and cream cheese and top with red sauce and garlicky sour cream to make these tasty enchiladas.

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Make It

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  • Heat oven to 350°F.
  • Combine cream cheese spread, chicken, peppers and 3/4 cup shredded cheese.
  • Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down centre of 1 tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining enchilada sauce.
  • Bake 25 min. or until heated through; sprinkle with remaining shredded cheese.
  • Mix sour cream and garlic; serve over enchiladas.

Make Ahead

Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, uncover and bake as directed, increasing the baking time if necessary until enchiladas are heated through.


  • 6 servings, 2 enchiladas (322 g) each

Nutritional Information

Serving Size 6 servings, 2 enchiladas (322 g) each
Calories 400
% Daily Value
Total fat 15g
Saturated fat 7g
Cholesterol 80mg
Sodium 790mg
Carbohydrate 35g
Dietary fibre 2g
Sugars 5g
Protein 30g
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 6 %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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