Cheese And Chicken Enchiladas
Cheese and Chicken Enchiladas combine tender cooked chicken, melted cheddar, and a flavorful picante sauce wrapped in soft flour tortillas. This comforting dish offers a cheesy, spicy kick perfect for family dinners or casual gatherings, delivering warm, satisfying flavors with each bite.
Ingredients
Instructions
- Heat oven to 350°F.
- Cook and stir onion in margarine in a large skillet until tender.
- Stir in cooked chicken, 1/4 cup picante sauce, and cubed cream cheese; cook until thoroughly heated.
- Stir in 1 cup shredded cheddar cheese.
- Fill each flour tortilla with the chicken mixture, roll up, and place in a baking dish.
- Pour remaining picante sauce over assembled enchiladas and sprinkle with the remaining cheddar cheese.
- Bake in the preheated oven for 20-25 minutes until hot and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding some cumin or chili powder to the chicken mixture. If you prefer, you can substitute the margarine with olive oil or butter. For a lighter option, use low-fat cream cheese and reduced-fat cheddar. If you don't have picante sauce, salsa can be a good alternative. For added freshness, try adding chopped cilantro before serving.
Serving Suggestions
These enchiladas are delicious served with a side of Mexican rice or refried beans. A fresh green salad with lime vinaigrette pairs beautifully with cheese and chicken enchiladas. For a festive touch, top with avocado slices or a dollop of sour cream. You might also enjoy them alongside the Chicken Casserole (Mexican Style) for a hearty meal.
Storage & Reheating
Leftover enchiladas can be stored 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 for about 15-20 minutes, or until heated through. You can also microwave them on a microwave-safe plate for about 2-3 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Chicken Enchiladas contains roughly 780 calories, with 15g protein, 19g carbohydrates, and 73g fat. It is an excellent source of protein (29% of the Daily Value), calcium (26% of the Daily Value), and vitamin A (20% of the Daily Value). Note that it is relatively high in sodium, at 985mg per serving (43% 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 assemble the enchiladas a day in advance. Just cover them tightly with plastic wrap and store them in the refrigerator until you're ready to bake. You may need to add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas work well for enchiladas. You can also use whole wheat tortillas for a healthier twist. Just make sure to warm them slightly before filling to prevent cracking.
Can I freeze the enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then in aluminum foil. When you're ready to enjoy them, bake from frozen at 350°F for about 45-50 minutes, or until heated through.
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).