Baked Chicken Enchiladas
Creamy baked chicken enchiladas feature tender chicken, melted Monterey Jack cheese, and a rich sauce, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Melt margarine in a skillet over medium heat.
- Saute chopped onion until translucent.
- Add chopped green chilies and cook for another minute.
- Add cream cheese and stir until melted and combined.
- Stir in chunk white chicken cans and mix well.
- Spoon 2 to 3 tablespoons of the chicken mixture into each tortilla shell.
- Roll up the tortillas and place seam side down in a lightly greased 13 x 9-inch baking dish.
- Top with shredded Monterey Jack cheese.
- Drizzle with whipping cream.
- Bake at 350°F (175°C) for 30 to 35 minutes or until golden brown.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and margarine. You can substitute the white chicken with shredded rotisserie chicken for a quicker option. If you prefer a spicier kick, add diced jalapeños to the filling. This dish can also be customized with different cheeses, such as cheddar or pepper jack, to suit your taste.
Serving Suggestions
Serve the baked chicken enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. Consider pairing them with sour cream and salsa for dipping. These enchiladas also go well with guacamole or a side of refried beans, making it a hearty feast. For more delicious ideas, browse more Mexican recipes.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for a quicker option, but the oven method will keep the tortillas crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Enchiladas contains roughly 678 calories, with 2g protein, 6g carbohydrates, and 73g fat. It is a good source of vitamin A (17% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
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 use fresh chicken instead of canned chicken?
Yes, you can use cooked and shredded fresh chicken instead of canned. Simply poach or bake the chicken breasts until fully cooked, shred them, and mix them into the filling. This will enhance the flavor and texture of the enchiladas.
How can I make these enchiladas vegetarian?
To make vegetarian enchiladas, substitute the chicken with a mix of black beans, corn, and sautéed vegetables like bell peppers and zucchini. You can also add additional spices to enhance the flavor, making it a delicious option for non-meat eaters.
Can I freeze the enchiladas before baking?
Absolutely! You can assemble the enchiladas, cover them tightly with foil, and freeze them before baking. When ready to eat, thaw them in the refrigerator overnight and bake as directed. They can also be frozen after baking for up to 2 months.
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).