Easy Chicken Enchiladas
Easy baked chicken enchiladas made with shredded chicken, cream cheese, green chilies, and cheese, topped with red enchilada sauce and fresh diced vegetables.
Equipment
- 9×13-inch Casserole Dish
Ingredients
Ingredients
- 3 cupscooked chicken shredded, rotisserie chicken works great!
- 8 ouncescream cheese softened
- 4 ouncesgreen chilies 1 small can
- 1/2 teaspoongarlic powder
- 1/2 teaspoonground cumin
- 1 cupMonterey Jack cheese shredded
- salt and black pepper to taste
- 8-10 smallflour tortillas or corn tortillas, if preferred
- 15 ouncesred enchilada sauce 1 can
- 1 cupMexican blend or cheddar cheese, shredded
- 1/2 cupred onion finely diced
- 1 tablespoonfresh cilantro chopped
- 1/2 cuptomatoes finely chopped
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine 3 cups cooked shredded chicken, 8 ounces softened cream cheese, 4 ounces green chilies (1 small can), ½ teaspoon garlic powder, ½ teaspoon ground cumin, and 1 cup shredded Monterey Jack cheese. Mix until evenly combined. Season with salt and black pepper to taste.
- Warm the 8–10 small flour tortillas (or corn tortillas, if preferred) briefly in the microwave, one or a few at a time, until pliable.
- Spoon about 2–3 tablespoons of the filling into the center of each warmed tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Arrange enchiladas in a single layer; use 8–10 tortillas as needed for the filling.
- Pour the entire 15 ounces of red enchilada sauce evenly over the rolled enchiladas so they are mostly covered.
- Sprinkle 1 cup shredded Mexican blend (or cheddar) cheese evenly over the sauce-covered enchiladas.
- Cover the baking dish with foil and bake for 15 minutes at 375°F (190°C). Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and immediately sprinkle with ½ cup finely diced red onion, 1 tablespoon chopped fresh cilantro, and ½ cup finely chopped tomatoes.
- Serve the enchiladas hot.
Notes
Rotisserie chicken is your best friendfor a fast and delicious shortcut.
Corn or flour tortillas both work: just warm them first so they don’t tear.
Shred your cheese freshif you can. The melt is worth the extra couple of minutes.
Spice it upby 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.
Corn or flour tortillas both work: just warm them first so they don’t tear.
Shred your cheese freshif you can. The melt is worth the extra couple of minutes.
Spice it upby 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.