Three Cheese Chicken Enchiladas

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Three Cheese Chicken Enchiladas

Simple to assemble enchilada recipe... and none of that tin-flavored, canned enchilada sauce either. Just good stuff.

Yield: 12 enchiladas

Prep Time:40 min

Cook Time:50 min


1 medium onion, chopped
1 clove garlic, minced
1 1/2 tablespoons canola or vegetable oil
2 cups chopped cooked chicken
1 1/2 (10-ounce) cans ROTEL Diced Tomatoes & Green Chiles
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons chopped fresh cilantro
3 ounces crumbled feta or goat cheese
12 (6-inch) flour tortillas
1 1/2 cups half and half cream
1 teaspoon cumin powder
1 cup (4-ounces) shredded Monterey Jack cheese
1 cup (4-ounces) shredded Cheddar cheese
About 1/4 cup of broken up cilantro leaves to top, optional


1. Preheat oven to 350°F.

2. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Stir in chicken, Rotel, salt and pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Remove from heat and stir in cilantro and feta cheese.

3. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up tortillas, and place, seam-side-down, in lightly greased 13x9-inch baking dish.

4. Whisk together half and half and cumin powder in a small saucepan over low heat until cumin is mixed in and liquid is warmed. (You can also heat it in the microwave for about 2 minutes). Pour over tortillas.

5. Bake, covered with foil, for 10 minutes. Remove foil and bake 10 more minutes. Sprinkle with shredded cheeses and cilantro (if using) bake 10 more minutes.


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Lori Lange of Recipe Girl

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  • janmaus wrote:

    I never have really warmed up to enchiladas made with flour tortillas, but there are plenty of things to like about this one–so I substituted corn tortillas. The difference in calories (corn tortillas are about 40% of the calories of equally sized flour ones) made me feel a whole lot better about the half and half, and since the corn really ups the taste, I loved the recipe.

  • Renee wrote:

    I’ve been looking for a good enchilada recipe and this sounds wonderful, but I’m not a fan of cumin or goat cheese. Can anyone suggest a few alternatives please? Thank you.

  • Tara wrote:

    Another delicious recipe. Thanks Lori!

  • Katie wrote:

    This is a great recipe! Easy and full of flavor.

  • Lindsay wrote:

    I made this tonight for my picky roommate, and it was a big hit. Thank you so much!!

  • Susie wrote:

    Sounds wonderful. Do you have nutritional information?

    • Lori Lange wrote:

      @Susie, For this one- no. There are programs online though where you can input ingredients and figure out nutritional information though.

  • Jennifer wrote:

    tried making this for dinner tonight, super easy and tasted so good.

  • megan wrote:

    added to my menu list. hopefully soon! 🙂

  • Doreen wrote:

    you should enter these in the rotel contest
    search for @rotel on twitter – rotel is posting recipes as they are entered into the contest

  • Kristen wrote:

    Totally adding this to my menu for next week. Yum!