April 29, 2017

The Whole Enchilada!

A few weeks ago I was craving enchiladas and, believe it or not, I realized I’d never made any! So I looked around at a few recipes, and then (as usual) did my own thing. I debated adding cream soup – are authentic enchiladas actually creamy? – but in the end, I’m glad I did, as we enjoyed the extra texture and flavor. Although next time I may experiment with Greek yogurt for something a little more nutritious. And even better – they were just as good the second day! I also think they’d be great to make ahead and freeze, for a quick easy dinner later on.


Cheesy Chicken Enchiladas

{2 Tbsp} olive oil
{12-16 oz} chicken breasts
{1 clove} garlic, minced
{1 tsp} chili powder
{1 tsp} onion powder
{2 tsp} cilantro

{6} whole wheat tortillas
{2-3 cups} shredded cheddar, divided
{1 can} cream of chicken soup
{1 can} enchilada sauce
{1/4 cup} water
{2-3} onions, sauteed [optional]


  1. Preheat oven to 350 degrees.
  2. Saute chicken in olive oil, with garlic and other seasonings, until just barely cooked. Shred with a fork, and leave in the pan for now.
  3. Grease a 9×13 baking dish.
  4. Arrange tortillas in dish, and distribute the chicken, half the shredded cheese, and 2-3 spoonfuls of cream soup in the center of each. {It’s okay to have some extra soup.}
  5. Wrap with the seam side up, and secure with toothpicks, if necessary. {If desired, prepare up to this step ahead of time, and store in fridge until ready to bake.}
  6. In small bowl, combine the enchilada sauce with any extra cream soup, and 1/4 cup of water. Pour over wrapped enchiladas.
  7. Cover with foil and bake for 30 minutes.
  8. Sprinkle remaining cheese on top, and bake uncovered for 10 more minutes.
  9. Spoon sauteed onions on top, if desired.


Makes 4 servings.
Nutrition Info: 578 Calories {47 Carbs, 38 Protein, 28 Fat}
Serving Suggestion: garden salad, green beans, brown rice

Have you tried it? Let me know what you think! 



  1. Those look so yummish!! Love me some enchiladas!

  2. Elizabeth, I tagged you in my latest post! Come read it 🙂

  3. Hi Elizabeth,

    visiting from Jacqui’s…love that you play @ w/ recipes and make them your own…do the same…nice to meet you!

  4. Looks good!

  5. For the record (since this looks similar to the recipe I use), they do freeze VERY well. I buy packs of tinfoil pans with lids from DollarTree (you can get 3 or 4 for $1), and set up dinner-for-2 sized portions (uncooked). I do every step (including the top layer of cheese) except cook them, then I write the baking directions on the lid and stick in the freezer. When I want an easy dinner, I grab it out, remove the lid (sometimes I’ve had to run it under water to make sure the paper comes off – the joys of DollarTree, but for a buck, it’s worth it), and pop in the oven for about 45 minutes. Easy-peasy! 🙂

  6. Sounds delicious! I love enchiladas, but haven’t made them in forever. May need to change that soon…