Chicken Enchiladas
These Chicken Enchiladas are creamy, cheesy, and packed with flavor, made with chicken, green chilies, and a rich cream cheese filling, all smothered in enchilada sauce and melted cheese. A weeknight dinner that tastes like you spent all day on it.
Servings: 6
Calories: 537kcal
Equipment
Ingredients
For the Filling:
- 3 cups cooked chicken shredded, rotisserie chicken works great!
- 8 ounces cream cheese softened
- 4 ounces green chilies 1 small can
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 cup Monterey Jack cheese shredded
- salt and black pepper to taste
For Assembly:
- 8-10 small flour tortillas or corn tortillas, if preferred
- 15 ounces red enchilada sauce 1 can
- 1 cup Mexican blend or cheddar cheese, shredded
For Toppings:
- ½ cup red onion finely diced
- 1 tablespoon fresh cilantro chopped
- ½ cup tomatoes finely chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix the shredded chicken, cream cheese, green chilies, garlic powder, cumin, and Monterey Jack cheese until evenly combined. Season with salt and pepper to taste.
- Warm the tortillas slightly in the microwave to make them pliable.
- Spoon 2-3 tablespoons of the filling into the center of each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish.
- Pour the red enchilada sauce evenly over the enchiladas, making sure they’re fully covered. Sprinkle the shredded Mexican blend or cheddar cheese over the top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Once baked, sprinkle the enchiladas with red onion, fresh cilantro, and diced tomatoes.
- Serve hot with a side of sour cream, guacamole, or rice and beans, if desired.
Video
Notes
- Rotisserie chicken is your best friend for a fast and delicious shortcut.
- Corn or flour tortillas both work: just warm them first so they don’t tear.
- Shred your cheese fresh if you can. The melt is worth the extra couple of minutes.
- Spice it up by adding jalapeños or hot sauce to the filling if you like heat.
- Want to make it ahead? Assemble, refrigerate, and bake when ready, or freeze unbaked for up to 3 months.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 32g | Protein: 34g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 119mg | Sodium: 1403mg | Potassium: 355mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1459IU | Vitamin C: 7mg | Calcium: 466mg | Iron: 3mg
