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Enchiladas are such a fantastic batch meal. They taste even better the next day!

Vegetarian: Omit chicken; substitute with 2 cans black or pinto beans.

Gluten-free: Use corn tortillas in place of the flour tortillas.

Paleo: Use coconut sugar instead of brown sugar; use dairy-free cream cheese, dairy-free sour cream, and dairy-free cheddar cheese (or omit); use Paleo-friendly tortillas

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 lb cooked, shredded chicken

  • 1 large onion, chopped

  • ½ c chopped green pepper

  • 1 tsp brown sugar

  • 1 tsp garlic powder

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1 can (28 oz) crushed tomatoes, divided

  • 1 package (8 oz) reduced-fat cream cheese

  • ¼ c sour cream

  • 1 can (4 oz) chopped green chiles

  • 1 c salsa 

  • 8 flour tortillas (8 inches), warmed

  • 1 c shredded cheddar cheese


  1. Heat a little olive oil in a large nonstick skillet; add the onion and green pepper and cook until tender. Add the chicken, followed by brown sugar, garlic powder, cumin, and chili powder. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for about 5 minutes, stirring occasionally.
  2. In a small bowl, beat the cream cheese, sour cream and chiles until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in x 9-in baking dish coated with cooking spray.
  3. Spoon about 3 tablespoons cream cheese mixture and ⅓ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
  4. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. 
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