Cheesy Chicken Enchiladas from Seasons


Cheesy Chicken Enchiladas from Seasons

Primary Media

Plate of cheesy chicken enchiladas, topped with sour cream and chopped green onion

User Rating

3.91 out of 5 stars
Rate it:
11 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 6
    4 oz. Hy-Vee cream cheese, softened
    ¼ c. Hy-Vee sour cream
    1 (15 oz) can Hy-Vee enchilada sauce, divided
    2 c. Hy-Vee finely shredded cheddar Jack cheese, divided
    2 c. shredded cooked chicken
    1 c. frozen Hy-Vee corn, thawed
    1 (4 oz) can Hy-Vee diced chilies
    ½ tsp. ground cumin
    ¼ tsp. ground cayenne
    ¼ c. diced green onion
    12 Hy-Vee corn tortillas


    1. Preheat oven to 375 degrees.
    2. In a medium mixing bowl, cream together cream cheese and sour cream. Add 1/2 cup enchilada sauce and stir in 1 cup shredded cheese. Set aside.
    3. In a large bowl, toss together chicken, corn, chilies, cumin, cayenne and green onion. Stir the cheese mixture into the chicken mixture.
    4. Spread 1/2 cup enchilada sauce over the bottom of a greased 9-by-13-inch baking dish.
    5. Heat tortillas for 20 to 30 seconds in microwave to warm.
    6. Place about 1/3 cup chicken filling on each tortilla; roll up and place in baking dish with the seam-side down. Repeat for remaining tortillas.
    7. Pour remaining 3/4 cup enchilada sauce over enchiladas, spreading to coat. Sprinkle remaining 1 cup shredded cheese over the top.
    8. Bake uncovered 25 to 30 minutes or until hot and bubbly.

    Nutrition facts


    470 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 85mg
    • Sodium: 460mg
    • Total Carbohydrates: 33g
    • Protein: 24g

    Daily Values

    Vitamin A 25%
    Vitamin C 25%
    Iron 6%
    Calcium 35%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.