Chicken Enchiladas are on the regular weeknight menu rotation at our house, coming together quickly and making it to the table in about 30 minutes. You can adjust the heat by swapping chopped jalapeños for the mild green chiles, adding pepper jack cheese to the mix, or even just adjusting the spices to your preference. It reheats well, ideal for leftovers or make ahead meals.
INGREDIENTS
- 6 8" Tortillas
- 12 oz. Cooked Chicken, Shredded about 2 medium chicken breasts; also perfect for rotisserie chicken
- 8 oz. Cream Cheese, Softened
- ½ C. Sour Cream
- 10 oz. Red Enchilada Sauce
- 4 oz. Chopped Green Chiles
- ½ C. Salsa
- 8 oz. Shredded Mexican Cheese Blend
- ½ Tbsp. Kosher Salt
- ¼ Tbsp. Black Pepper
- 2 tsp. Garlic Powder
- ¾ tsp. Chili Powder
- ½ tsp. Cumin
- ¼ tsp. Cayenne Pepper
- Freshly Chopped Cilantro, for finishing optional
INSTRUCTIONS
Step 1: Gather all of your ingredients, along with a shallow, 3-Quart baking dish, a large mixing bowl and a spatula. Preheat your oven to 350℉.
Step 2: In your bowl, mix together the softened cream cheese, sour cream, green chilis, salsa, and spices until well blended.
Step 3: Mix in the shredded chicken and about ¾ of the cheese. Reserve the remainder of the cheese to sprinkle on top of the tortillas before baking.
Step 4: Add a layer of the enchilada sauce just to coat the bottom of the baking dish. Line up your tortillas and evenly divide the filling between each.
Step 5: Roll each tortilla up over the filling and place seam-side down. Line the tortillas in the baking dish.
Step 6: Pour the remaining enchilada sauce over the tortillas and sprinkle with the rest of the shredded cheese.
Step 7: Bake enchiladas in the preheated oven for about 20 minutes, or just until the sauce begins to bubble around the edges of the pan. Turn on your broiler setting and brulee the cheese just until lightly golden brown. Sprinkle the top with freshly chopped cilantro and enjoy!
Easy Weeknight Chicken Enchiladas
Equipment
- 1 Shallow, 3 Quart Glass Baking Dish
- 1 Large Mixing Bowl
- 1 Rubber Spatula
Ingredients
- 6 8" Tortillas
- 12 oz. Cooked Chicken, Shredded about 2 medium chicken breasts; also perfect for rotisserie chicken
- 8 oz. Cream Cheese, Softened
- ½ C. Sour Cream
- 10 oz. Red Enchilada Sauce
- 4 oz. Chopped Green Chiles
- ½ C. Salsa
- 8 oz. Shredded Mexican Cheese Blend
- ½ Tbsp. Kosher Salt
- ¼ Tbsp. Black Pepper
- 2 tsp. Garlic Powder
- ¾ tsp. Chili Powder
- ½ tsp. Cumin
- ¼ tsp. Cayenne Pepper
- Freshly Chopped Cilantro, for finishing optional
Instructions
- Gather all of your ingredients, along with a shallow, 3-Quart baking dish, a large mixing bowl and a spatula. Preheat your oven to 350℉.
- In your bowl, mix together the softened cream cheese, sour cream, green chilis, salsa, and spices until well blended.
- Mix in the shredded chicken and about ¾ of the cheese. Reserve the remainder of the cheese to sprinkle on top of the tortillas before baking.
- Add a layer of the enchilada sauce just to coat the bottom of the baking dish. Line up your tortillas and evenly divide the filling between each.
- Roll each tortilla up over the filling and place seam-side down. Line the tortillas in the baking dish.
- Pour the remaining enchilada sauce over and sprinkle with the rest of the shredded cheese.
- Bake enchiladas in the preheated oven for about 20 minutes, or just until the sauce begins to bubble around the edges of the pan. Turn on your broiler setting and brulee the cheese just until lightly golden brown. Sprinkle the top with freshly chopped cilantro and enjoy!
