Cheesy Chicken Enchiladas

Categories: Chicken, Entrées


(Based on ratings)
Rate Now

Select a star below to rate this recipe.

Recipe Information

Serving Size

1 enchilada


Makes 9 servings

Nutrition Information

One serving is 220 calories, 5 g fat, 20 mg cholesterol, 730 mg sodium, 35 g carbohydrates, 6 g fiber, and 13 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 3 oz Cream cheese, 1/3 less fat
  • 1 ½ c Chicken, cooked, chopped (9 oz.)
  • 1 cn Black beans, drained and rinsed (15 oz cn)
  • 12 oz Salsa, divided
  • 1 c Cheese, Mexican blend, reduced fat, divided
  • 10 Whole wheat tortillas
  • 2 c Yogurt, plain, low fat
  • 1 c Cilantro, chopped
  • 1 t Cumin


  1. PREHEAT oven to 350˚F.
  2. HEAT cream cheese in a large skillet until soft.
  3. STIR in chicken, black beans and ½ c of salsa. MIX well.
  4. ADD ½ c shredded cheese, STIR until melted.
  5. WARM tortillas in the microwave until easy to roll.
  6. SPOON 1/3 c of the chicken mixture onto each tortilla. ROLL up.
  7. PLACE seam side down in a 9x13 baking dish sprayed with cooking spray. REPEAT with all tortillas.
  8. TOP enchiladas with remaining salsa and cheese. BAKE for 15 minutes.
  9. For the topping, COMBINE yogurt, cilantro and cumin. MIX well and CHILL.
  10. SERVE enchiladas and top with yogurt sauce.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit