Smart and Final Chicken Enchiladas
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4
With premium ingredients from Smart & Final, your family will enjoy this simple chicken enchilada dish.
  • 16 Montecito 6" white corn tortillas
  • cooking spray
  • 1 can (14.5 oz) Sun Harvest organic diced tomatoes in juice
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ to ½ teaspoon chili powder
  • 1 cup cooked chicken, chopped into small pieces
  • 3 ounces cream cheese
  • ½ cup First Street Natural Fancy Shredded Cheddar Cheese
  • First Street Sour Cream
  • Chopped Fresh Cilantro, for garnish
  1. In a bowl, combine tomatoes, oregano, cumin, garlic powder and chili powder. Start with ¼ teaspoon chili powder and add more to taste. Set aside.
  2. In a nonstick pan, spray cooking spray and heat on medium high. Add a corn tortilla to the pan, let heat for 5 seconds and lift up the tortilla and add another. Repeat, placing one tortilla under the next, until all 16 tortillas are heated. Remove from heat and place onto a plate.
  3. In a saucepan, combine cream cheese and chicken. Add ⅓ cup tomato mixture and heat on medium heat until melted and smooth. Stirring constantly.
  4. Spoon chicken mixture lightly onto a tortilla and wrap it, seam side down, and place it into a pan coated with cooking spray. My square pan held 16 tortillas. Repeat until the pan is full.
  5. Spread tomatoes on top of tortillas and sprinkle with cheese.
  6. Bake for 25-35 minutes or until cheese is melted and heated through.
  7. Serve with sour cream and chopped fresh cilantro.
Recipe by More With Less Today at