Speedy Chicken and Cheese Enchiladas

Rotisserie chicken and prechopped vegetables make this a quick casserole.

Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 27%
  • Fat: 10.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 29.7g
  • Carbohydrate: 37.2g
  • Fiber: 4.1g
  • Cholesterol: 70mg
  • Iron: 1.7mg
  • Sodium: 701mg
  • Calcium: 339mg


  • Cooking spray
  • 1 cup prechopped white onion
  • 1 cup prechopped bell pepper
  • 1 (10-ounce) can enchilada sauce (such as Old El Paso)
  • 2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
  • 1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
  • 1/2 teaspoon ground cumin
  • 8 (6-inch) corn tortillas
  • 1/4 cup fat-free sour cream
  • 1/4 cup chopped fresh cilantro


  1. Preheat broiler.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
  3. Combine chicken, 3/4 cup of cheese, and cumin, tossing well.
  4. Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.
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