Recipe: Easy Cheesy Chicken Enchiladas

by Caitlyn Stace

Enchilada Does dealing with a hectic schedule have you longing for a quick fix for dinner? These chicken enchiladas are so easy and cheesy that we guarantee they'll satisfy your family's hunger. Not only is this dish quick to whip up after a long day, but we'll guarantee they'll be gone just as fast!

Chicken enchiladas offer a lighter fare compared to their beef counterparts -- fewer calories and more protein. At the same time, they still hit that warm, yummy factor with your choice of spiciness ranging from mild to "WOW (or ow)!"

The enchiladas are perfect to make ahead of time, refrigerate, and pop in the oven to warm up! Turn on your favorite music to put you in the mood and get started!

Easy Cheesy Chicken Enchiladas

Prep time: 15 minutes | Total time: 40 minutes | Yield: 6 servings


• 2 cups cubed, cooked chicken
• 1 onion, chopped
• 1 teaspoon oil
• 3/4 cup part-skim ricotta cheese
• 3/4 cup plain low-fat yogurt
• 1/2 to 3/4 cup salsa
• 1 can diced green chilies, reserve 2 tablespoon for topping
• 10 whole-wheat or 12 corn tortillas
• one 10-ounce can enchilada sauce
• one 8-ounce package reduced-fat Mexican cheese


Preheat the oven to 375°.

Saute onions. Combine the chicken, onion, ricotta cheese, yogurt, salsa, green chilies and 6 ounces Mexican cheese in a bowl.

Coat the bottom of a 9' by 13' baking dish with about half of the enchilada sauce.

Lay a tortilla flat on your working space. Place 1/3 to 1/2 cup of chicken mixture on each tortilla. Roll the tortilla. Place it seam side down in the baking dish.

When all the tortillas are filled and packed tightly in the dish, cover with the remaining enchilada sauce. Top with the remaining cheese and green chiles.

Cover with foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes. Let rest 5 minutes. Serve with shredded lettuce, chopped tomatoes, sour cream and sliced olives, if desired.

Cook's Note

If you're in a hurry, you can turn the rolled enchiladas into an enchilada casserole. Layer the ingredients in this order:

ª 1/3 of the tortillas
ª 1/2 of the filling
ª 1/3 of the tortillas
ª 1/2 of sauce
ª 1/2 of the filling
ª 1/3 of the tortillas
ª 1/2 of the sauce

Top with the remaining chilies and cheese. Bake 20 to 30 minutes or until warmed thoroughly and the cheese is bubbly.

Do you have a baby on the way? Get in the habit of doubling the recipes. Package up the extra goodiles, label with reheating instructions and the date; then pop it in the freezer. You'll have a freezer full of meals in time for those busy days with a new baby.