Cheese Chicken Enchiladas
Creamy, cheesy chicken enchiladas with a flavorful kick of cumin and picante sauce, perfect for satisfying family dinners or casual gatherings with bold Mexican flavors.
Ingredients
Instructions
- Heat oven to 350°F.
- Cook onion in margarine in a large skillet until tender.
- Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin.
- Stir in one cup of cheese until heated through.
- Place mixture into flour tortillas, roll and fold the ends.
- Arrange in a baking dish, top with remaining cheese and salsa.
- Bake for 15 to 20 minutes or until cheese melts.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of cooked chicken or turkey; it saves time and enhances the dish. If you want a spicier kick, add diced jalapeños to the filling or use a spicy picante sauce. You can also substitute the cream cheese with sour cream for a tangy twist. For a lighter version, opt for low-fat cheese and tortillas.
Serving Suggestions
Serve these cheese chicken enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh garden salad or guacamole can also complement the dish beautifully. For an extra layer of flavor, drizzle with sour cream and garnish with fresh cilantro. Pair with a refreshing beverage like horchata or a light beer for a delightful dinner experience.
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 covered with foil and warm in a 350°F oven for about 15 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven will keep the tortillas from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Chicken Enchiladas contains roughly 625 calories, with 15g protein, 46g carbohydrates, and 44g fat. It is an excellent source of iron (58% of the Daily Value), protein (31% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 820mg per serving (36% 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 ahead of time and store them in the refrigerator before baking. Just cover them tightly with foil. When ready to bake, allow them to sit at room temperature for about 15 minutes before putting them in the oven to ensure even cooking.
What can I serve with cheese chicken enchiladas?
These enchiladas pair nicely with a variety of sides. Mexican rice, black beans, or a zesty corn salad are great options. You might also enjoy them with a side of tortilla chips and salsa for some added crunch and flavor.
Can I freeze cheese chicken enchiladas?
Absolutely! You can freeze the assembled but unbaked enchiladas for up to 2 months. Just be sure to wrap them tightly in plastic wrap and then in foil. When you're ready to enjoy them, bake from frozen, adding a few extra minutes to the cooking time.
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).