chicken cream cheese enchiladas

5 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 2.2 g
  • Cholesterol: 58.1 mg
  • Sodium: 542.1 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 30.2 g

View full nutritional breakdown of chicken cream cheese enchiladas calories by ingredient
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I love these and so do all of my family! I love these and so do all of my family!
Number of Servings: 8


    8 oz fat-free cream cheese
    1 cup fresh salsa
    4 tbsp diced green chilies
    2 1/2 cups cooked, skinless, boneless, chicken breast, cut into 1/2 inch pieces
    1 can pinto beans, drained and rinsed
    8 corn tortillas
    1/2 cup shredded fat free sharp cheddar
    3/4 cup enchilada sauce


1. Preheat oven to 350 degrees.
2. Spray a 9 x 12 baking dish with non-stick cooking spray.
3. Mix cream cheese, salsa and green chilies in a small sauce pan over medium heat.
4. Cook until melted then add chicken and pinto beans while stirring.
5. Microwave tortillas for 20 seconds.
6. Stuff tortillas with mixture, roll, place in baking dish, sprinkle with cheddar cheese and pour enchilada sauce over the top. Cover with aluminum foil and bake for 20 minutes.
7. Remove from the oven and let stand for 10 minutes. Serve carefully, as the tortillas may fall apart.

Number of Servings: 8

Recipe submitted by SparkPeople user TLMALDONADO.

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Member Ratings For This Recipe

  • Loved this recipe. I had leftovers for days. I didn't use the cheese or enchilada sauce to top though, I just topped with fresh salsa after I took tortillas out of the oven. I would probably use shredded chicken next time, more chicken in every bite. I will definitley make this a lot! - 8/22/08

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  • my guys told me this was a keeper!! I used Rotel tomatoes with green chilies because I didn't have salsa and chopped black olives since I didn't have beans. Thanks for all the ideas that helped me think outside the box! - 8/20/08

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  • This was so yummy! I mixed some Tequila Lime Salsa with the cream cheese instead of regular salsa, green enchilada sauce (less calories) and I made more like a casserole knowing the flour tortillas fall apart so easily anyway and layered the dish. It was excellent and spicy! - 8/14/08

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  • This was very yummy. I used tomatoes instead of salsa because I'm allergic to onoins, black beans instead of pinto and flour tortillas instead of corn. I also used mozzarella instead of cheddar. It tasted a lot like something that you would find in a Mexican restaurant. - 8/13/08

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  • This sounds wonderful:) - 8/3/08

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