Cheese-N-Chicken Enchiladas
Creamy, cheesy chicken enchiladas with a flavorful cumin-spiced sauce, perfect for a comforting Mexican-inspired meal that appeals to family and friends alike.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Cook and stir chopped onion in margarine in a large skillet until tender.
- Stir in shredded chicken, 1/4 cup picante sauce, cream cheese, and ground cumin.
- Cook until thoroughly heated and the mixture is well combined.
- Stir in 1 cup shredded Cheddar cheese.
- Spoon the chicken mixture onto each flour tortilla and roll up.
- Place rolled tortillas seam-side down in a baking dish.
- Pour remaining picante sauce over the top and sprinkle with remaining cheese.
- Bake in the preheated oven for about 20 minutes until bubbly and cheese is melted.
Tips & Substitutions
For added flavor, consider using leftover roasted chicken or a rotisserie chicken as a substitute for shredded chicken. You can also swap the sharp Cheddar cheese for Pepper Jack for a spicy kick. If you want a lighter version, use low-fat cream cheese and whole wheat tortillas. To speed up cooking, preheat your skillet before adding the onion.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh garden salad for a complete meal. They pair beautifully with 'Quick And Easy' Mexican Casserole or can be complemented by a dollop of sour cream and a sprinkle of fresh cilantro. A side of black beans or corn also makes a great addition.
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 until warmed through. You can also microwave single portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-N-Chicken Enchiladas contains roughly 833 calories, with 18g protein, 36g carbohydrates, and 70g fat. It is an excellent source of iron (56% of the Daily Value), protein (36% of the Daily Value), and calcium (34% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1026mg per serving (45% 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 in advance and refrigerate them for up to 24 hours before baking. Just wait to pour the picante sauce and sprinkle the cheese on top until you are ready to bake. If you need to store them longer, consider freezing them before baking.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, you can substitute flour tortillas with corn tortillas or gluten-free tortillas. Just be aware that corn tortillas may be more fragile, so handle them with care when rolling and baking. You might need to warm them slightly to make them pliable.
Can I add vegetables to this recipe?
Absolutely! You can enhance the nutritional value by adding vegetables like bell peppers, zucchini, or spinach to the chicken mixture. Sauté them along with the onions for a delicious flavor boost. This is a great way to adapt the dish to your taste while maintaining the essence of traditional enchiladas.
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).