Easy Chicken Enchiladas

Delicious, quick, and healthy—you can’t go wrong with this lunch or dinner recipe!

Recipe by Emeals

TOTAL TIME30 Minutes


  • 1½ lb boneless, skinless chicken thighs, cubed
  • 3 Tbsp low-sodium taco seasoning mix
  • 1 Tbsp olive oil
  • 1½ cups frozen corn kernels
  • 1 large onion, chopped
  • 1 (7-oz) can diced green chiles
  • ¼ cup water
  • 12 soft taco-size flour tortillas
  • 1½ cups shredded Mexican-blend cheese
  • 1/2 cup of Fresh Cravings Restaurant Style Salsa for topping
  • 1 avocado, thinly sliced (optional)


  1. Preheat broiler. Toss chicken with taco seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes. Add corn and onion; cook 5 to 7 minutes or until browned. Add green chiles and, if needed, water if skillet is dry; cook 1 to 2 minutes or until thoroughly heated.
  2. Fill tortillas with chicken mixture. Roll up, and place side by side in a 13- x 9-inch baking dish coated with cooking spray. Top with cheese.
  3. Broil 2 to 3 minutes or until golden brown and cheese is melted. If desired, serve with salsa and avocado.