Fiesta Chicken Enchiladas

50 4 servings, 2 enchiladas (282 g) each
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(36) 30 Reviews
Prep Time
Total Time

4 servings, 2 enchiladas (282 g) each

Cooked chicken heated with cream cheese, salsa, cumin and shredded cheese is rolled up in flour tortillas and baked for this Mexican favourite.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Heat oil in large skillet on medium-high heat. Add onions, peppers and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese spread, cilantro and cumin; mix well. Cook 10 min. or until heated through, stirring occasionally. Stir in 1/4 cup shredded cheese.
  • Spoon about 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 salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.

How to Shred Cooked Chicken

Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise into opposite directions, separating it into long shreds.

Special Extra

For a spicier flavour, add 1 drained can (127 mL) chopped green chiles to the filling mixture before using as directed.


  • 4 servings, 2 enchiladas (282 g) each

Nutritional Information

Serving Size 4 servings, 2 enchiladas (282 g) each
Calories 490
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 95mg
Sodium 870mg
Carbohydrate 44g
Dietary fibre 3g
Sugars 7g
Protein 40g
Vitamin A 20 %DV
Vitamin C 80 %DV
Calcium 15 %DV
Iron 20 %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.

Ratings & Reviews

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  • RoselynD |

    Very yummy! Nice and mild for kids but soooo goood!!!

  • Vedalia |

    Great way to use up left over Rotisserie Chicken

  • sarahshomemaking |