Tex-Mex Chicken Enchiladas

Preparation 5 min
Total 35 min
4 Servings

Using a prepared creamy dip makes a superquick filling for these rich and flavourful enchiladas.

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  • 8 Dempster’s® Original 7" Tortillas
  • 1 3/4 cups (425 mL) prepared taco sauce
  • 2 cups (500 mL) shredded cooked rotisserie chicken
  • 1 8 oz tub (250 g) prepared spinach or artichoke dip
  • 1 1/2 cups (375 mL) shredded Tex-Mex cheese blend


  1. Preheat oven to 425°F (220°C). Grease 13- x 9-inch (3 L) baking dish. Spoon 1/2 cup (125 mL) taco sauce into bottom of dish.
  2. Combine chicken with dip. Place heaping 1/4 cup (60 mL) chicken mixture and 1 tbsp (15 mL) shredded cheese along centre of each tortilla. Roll up tightly and place seam-side down in baking dish. Top with remaining taco sauce and sprinkle with remaining cheese.
  3. Bake, uncovered, for about 25 minutes or until tortillas are lightly browned and filling is heated through.

Garnish with fresh sliced jalapeno peppers and fresh cilantro if desired.
Serve with sour cream and avocado if desired.