Cheese and Chicken Enchilada Recipes

This is a take on chicken enchiladas that's great for cheese lovers, or those looking for a low carb dish. It knocks out the use of tortillas altogether and uses pan melted cheese that solidifies enough to use as a wrapper. The texture is absolutely dreamy, with little crispy edges of cheese. Fun and tasty!


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 enchiladas


  • 4 ounces cooked chicken breast, shredded
  • 1 Tbsp diced green chiles
  • 1 cup shredded cheese
  • 4 Tbsp red enchilada sauce
  • 2 Tbsp sour cream
  • 1 Tbsp sliced black olives
  • 1 Tbsp chopped green onions


  1. Mix together the chicken and the chiles in a bowl. Set aside.
  2. Heat a non-stick pan over medium-high heat and place half the cheese on it in a neat pile to melt.
  3. Use the tip of a spatula to start pushing around the edges to form a "lip" on the cheese.
  4. Place half the chicken and chiles on one end of the cheese.
  5. Use the spatula to roll the cheese over the chicken mixture, all the way to the other side.
  6. The cheese wrapper will auto-tuck the chicken. Lift it off the pan and transfer to a plate.
  7. Spoon on some enchilada sauce, then add sour cream, olives, and green onions.
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I love this recipe, it doesn't have a lot of ingredients. It's quick and tasty!

Comment Was this helpful? 9

I learned from a dear friend how to make these years ago. The combination of cheeses is great and I love most on the corn tortillas.

Comment Was this helpful? Yes

Mix chicken, 1/2 can undiluted soup, chilies, sour cream, and only 1/2 each of cheese. Roll a good portion in each tortilla and secure with a toothpick. Place in 9x13 inch pan, sprayed with non-stick cooking spray.

Comment Was this helpful? Yes
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