Creamy Chicken Enchiladas


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)Pick up a roasted deli chicken to jump-start this yummy dinner favorite.

  • Yield: 5 Servings 2 enchiladas each.


  • 2 c. cooked chicken, shredded
  • 1 c. green pepper, diced
  • 16 oz. jar picante sauce, divided
  • 8 oz. pkg. cream cheese, softened
  • 10 inch flour tortillas
  • 16 oz. pkg. Mexican pasteurized process cheese spread, cubed
  • ¼ c. milk
  • 2¼ oz. cans sliced black olives, drained
  • Garnish: salsa, guacamole, sour cream
How to Make It
  1. In a skillet over low heat, cook and stir chicken, green pepper, one cup picante sauce and cream cheese until smooth.
  2. Spoon ¼ cup of chicken mixture onto each tortilla. Roll up and place seam-side down in an ungreased 13"x9" baking pan; set aside.
  3. In the same skillet over low heat, cook and stir cubed cheese spread with milk until melted and smooth; spoon over enchiladas.
  4. Sprinkle olives on top; spoon remaining picante sauce over enchiladas.
  5. Cover with aluminum foil. Bake at 350 degrees for 25 minutes, or until heated through. Serve with salsa, guacamole and sour cream on the side.

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