Easy Chicken Enchiladas

Easy Chicken Enchiladas

Whenever I need a go-to comfort food that's still healthy, this is the dish.

My Mom received this easy chicken enchilada recipe from a family friend years ago and has been making it ever since. When I moved out on my own, I continued regularly making these easy peezy cheesy (try saying that 3 times fast!) enchiladas myself. They are great on a cold night or for unexpected company and require only 6  ingredients and 30 minutes to make. What could possibly be better?! Ok, maybe bacon....or a cupcake....or a Chanel bag....



yields 6


  • 2 cups chicken, cubed (either 2 chicken breasts or 2 12.5 oz cans; can also use turkey)
  • 1 package of low-fat cream cheese
  • 3/4 cup salsa (any variety)
  • 1 1/2 c. grated Cheddar cheese
  • 1/4 c. milk
  • 6 whole wheat tortillas


  1. In a medium saucepan combine the chicken, cream cheese and salsa and cook over low heat, stirring until combined, about 3-4 minutes.

  2. Place about 1/3 cup of the mixture in each tortilla, then roll up and place it in a greased 9"x13" pan.

  3. In a smaller saucepan combine the milk and cheese and cook over low heat, mixing until melted, about 2-3 minutes.

  4. Pour the sauce over the enchiladas and bake at 350 degrees for 20 minutes or until golden brown and bubbling.

  5. Serve with chips and guacamole and salsa. Store leftovers in an airtight container in the refrigerator for up to 4 days.