Baked Chicken And Cheese Enchiladas
Creamy baked chicken and cheese enchiladas with a flavorful tomato sauce and melted Monterey Jack cheese, perfect for a comforting Mexican-inspired meal for family or friends.
Ingredients
Instructions
- Stir together green chiles, sour cream, tomato, pepper, whipping cream, and 1 cup shredded Monterey Jack cheese in a large bowl until well blended.
- Wrap flour tortillas in heavy-duty plastic wrap and heat in microwave according to package directions.
- Spoon about 1/3 cup of the chicken mixture down the center of each warm tortilla, then roll up.
- Place the rolled tortillas in a lightly greased 13 x 9-inch baking dish.
- In a 2-quart saucepan, cook diced tomatoes, tomato sauce, and cream over medium-high heat, stirring often, for 10 minutes or until thoroughly heated.
- Pour the tomato mixture evenly over the tortillas, spreading to the ends of the tortillas.
- Sprinkle with the remaining 2 cups shredded Monterey Jack cheese.
- Bake at 350°F (175°C) for 20 minutes or until the cheese melts and the tomato mixture is bubbly.
- Serve with desired toppings such as sour cream and shredded lettuce.
Tips & Substitutions
For a creamier texture, consider adding a bit more whipping cream to the chicken mixture. You can substitute the shredded Monterey Jack cheese with a blend of cheddar or pepper jack for added flavor. If you're short on time, use rotisserie chicken instead of cooking your own. This dish is similar to Toni'S Chicken Enchiladas, making it a delightful twist on a classic.
Serving Suggestions
These enchiladas pair beautifully with a side of Mexican Vegetable Rice for a complete meal. Consider garnishing with fresh cilantro, diced avocados, or jalapeños for extra flavor. A dollop of sour cream on top adds creaminess, while shredded lettuce provides a nice crunch. Serve with a side of Southwestern Chicken Soup for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and heat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken And Cheese Enchiladas contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance. Assemble them in the baking dish, cover tightly with plastic wrap or aluminum foil, and store in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of green chiles?
If you don't have green chiles, diced jalapeños or bell peppers can be a suitable substitute, though the flavor will be less intense. You could also use canned diced green chiles if you want to maintain a similar taste profile without the fresh chiles.
Can I freeze these enchiladas?
Absolutely! You can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and aluminum foil, then store them in the freezer for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and bake as directed, adding a little extra time if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).