Quick Eats: Chicken & Cheese Enchiladas

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Tonight I decided to mix up my usual healthy regimen of pesto and/or vegetables and cook up some very cheesy, very filling chicken enchiladas. Fair warning: this recipe isn’t exactly the healthiest thing, and I wouldn’t recommend enjoying these on a regular basis, but once in a while- a special occasion, a “cheat day” if you’re dieting, or even just to satisfy a craving- won’t hurt. These are delicious, and if chicken isn’t your thing, it can be easily supplemented with tofu or grilled vegetables. I chose chicken since that seems to be the most popular.


* 1 1/2 Pounds of boneless chicken.

* 1 Tablespoon of olive oil.

* 1 Cup (or one 10 ounce can) of enchilada sauce.

* 1 Package of soft flour tortillas (burrito size).

* 1 Pouch of four-cheese Mexican blend shredded cheese.

* 1/2 Cup of of Cheez-Whiz (NOT THE AEROSOL KIND. Make sure it’s the type in a jar!)

* 1 Container of sour cream.



1. Cut up the boneless chicken into small, chewable pieces, and place them into a saute pan, adding the tablespoon of olive oil to help the chicken cook properly and evenly. From there, begin to saute your chicken until the pieces are slightly caramelized and crisp. You don’t want the chicken to be dried out, so be mindful that you don’t overcook them.

2. When the chicken is crisp, add the 1 cup (10 oz. can) of enchilada sauce and let simmer briefly.

3. After giving your chicken and sauce a good stirring, add 1/2 cup of Cheez-Whiz and mix thoroughly.



4. When everything is mixed, scoop the chicken onto your flour tortillas. Be sure to leave a little of the cheese & enchilada sauce mixture left in the saute pan. You’re going to use it again in a couple of minutes.

5. Pre-heat your oven to 350°F. While it’s heating up, fold your flour tortillas and carefully place them side by side in a baking pan. Once they’re sorted, spread the excess cheese & enchilada sauce mixture over the folded tortillas.

6. Sprinkle some of the four-cheese Mexican blend shredded cheese on top of the folded tortillas. Depending on how cheesy you want these to turn out, you can add as much as you want.



7. By now, your oven should have reached the necessary temperature. Take your baking pan jam-packed with enchiladas and bake for approximately 12-15 minutes in the oven- just enough time to melt the cheese and lightly toast the flour tortillas.

8. Remove the baking pan and enchiladas from the oven, let cool, and apply a generous amount of sour cream on top.

9. Garnish as desired (I used a little chopped parsley to add some green to an otherwise very orange looking dish before serving these.)


Like I said before, this meal isn’t super healthy, but it won’t cause any kind of irreversible damage if you have them once in a great while. There are ways to make them more fit-friendly, whether it be substituting certain ingredients or cutting portion sizes, but I thought this was a well-deserved treat.


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