Dr. Sheldon’s Recipes – Chicken Enchiladas

Dr. Sheldon’s Recipes – Chicken Enchiladas

This is my favorite chicken enchilada recipe. I make it whenever I have a bunch of leftover chicken. The recipe comes from a very old Cooking Light recipe that I modified slightly.

Chicken Enchiladas

  • 2 tablespoons olive oil, divided
  • 2 cups leftover chicken, shredded or diced
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper (optional)
  • 1/4-1/2 teaspoon ground cumin
  • 1 cup fat-free, less-sodium chicken brothv
  • 3/4 cup water
  • 1 (14.5-ounce) can diced tomatoes
  • 9 (6-inch) corn tortillas, divided
  • Cooking spray
  • 1/4 cup- 1/2 cup (1 ounce) shredded cheddar cheese (or combo cheddar and monterey jack)
  • 2 green onions, thinly sliced


  1. Preheat oven to 375°.
  2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan & swirl to coat. Add onion, and sauté for 5 min. or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper & cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water & tomatoes; bring to a boil.
  3. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, & simmer 30 mins, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
  4. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese. Sprinkle with green onions.
  5. Bake at 375° for 25 minutes or until bubbly and lightly browned.

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