Casey'S Chicken Enchiladas
Creamy chicken enchiladas with a cheesy, spicy filling wrapped in tortillas, baked to perfection. Perfect for comforting family dinners or entertaining guests.
Ingredients
Instructions
- Boil chicken until it falls apart easily, about 1 to 2 hours. Shred chicken and set aside.
- Chop onions and sauté until clear but still firm.
- Combine cream of chicken soup, sour cream, Pace picante sauce, and grated Cheddar cheese.
- Add sautéed onions to the mixture and mix well.
- Set aside 2 cups of the mixture for later use.
- Mix the remaining soup mixture with the shredded chicken to form a thick paste.
- Spoon the chicken paste into tortillas and roll into tube shapes.
- Place the rolled tortillas side by side in a lasagna pan.
- Pour the leftover soup mixture over the assembled enchiladas.
- Sprinkle with additional shredded Cheddar cheese and chopped tomatoes if desired.
- Bake at 375°F (190°C) for 40 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider marinating the chicken in spices like cumin and garlic before boiling. If you're short on time, rotisserie chicken is a great substitute for the boiled chicken. You can also use Greek yogurt instead of sour cream for a healthier option. For a bit of heat, add jalapeños to the filling. This dish is perfect for gatherings, and you can browse more Mexican recipes for more ideas.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh salad with avocado and lime dressing also pairs well. For a festive touch, garnish with chopped cilantro and serve with homemade salsa. These enchiladas are a crowd-pleaser and will be a hit alongside dishes like Chile Chicken Burritos.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, but be mindful not to overheat them, as it can dry out the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Casey'S Chicken Enchiladas contains roughly 963 calories, with 44g protein, 91g carbohydrates, and 47g fat. It is an excellent source of protein (88% of the Daily Value), calcium (40% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1814mg per serving (79% 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 make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and store them unbaked in the refrigerator for up to 24 hours. Just cover them tightly with foil. When you're ready to bake them, add an extra 10-15 minutes to the baking time to ensure they heat through properly.
What can I use instead of cheddar cheese?
If you're looking for alternatives to cheddar cheese, Monterey Jack or pepper jack cheese are excellent substitutes that melt well and add flavor. You can also experiment with a Mexican blend cheese for a more authentic taste.
How can I make these enchiladas spicier?
To elevate the spice level, consider adding diced green chilies or a diced jalapeño to the chicken filling. You can also mix in some hot sauce or use a spicier version of picante sauce to give the enchiladas that extra kick.
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).