Cheesy Chicken Enchiladas
Creamy, cheesy chicken enchiladas filled with tender chicken, green chilies, and melted Monterey Jack cheese, perfect for a comforting family dinner or gathering.
Ingredients
- 2 cans cream of chicken soup ⓘ
- 1/2 cup sour cream ⓘ
- 2 cans diced green chilies ⓘ
- 1/2 teaspoon cumin ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/2 teaspoon sage ⓘ
- 1/2 teaspoon chili powder ⓘ
- 2 cups cooked and diced chicken ⓘ
- 2 1/2 cups Monterey Jack cheese shredded ⓘ
- 1/2 cup green onions chopped (optional) ⓘ
- 6 corn or flour tortillas ⓘ
Instructions
- Mix all ingredients including 2 cups of cheese and excluding the tortillas.
- Spoon 2 tablespoons of the mixture into each tortilla and add a little extra cheese.
- Roll the tortillas and place seam side down in a baking dish.
- Pour the remaining mixture over the filled tortillas and sprinkle more cheese on top.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding a dash of hot sauce or a tablespoon of lime juice to the mixture. If you're short on Monterey Jack cheese, you can substitute it with cheddar or a Mexican blend. To save time, you can use rotisserie chicken instead of cooking your own. For extra texture, try adding some black beans or corn to the filling.
Serving Suggestions
These cheesy chicken enchiladas can be served with a side of Mexican rice or a fresh green salad for a complete meal. Top with diced avocados, fresh cilantro, or a dollop of guacamole for added flavor. They pair beautifully with Chicken And Green Chili Enchiladas for a delightful feast. Don't forget to have some sour cream on the side for dipping!
Storage & Reheating
Leftover cheesy chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, cover the dish with foil to prevent drying out, and heat for about 20-25 minutes until warmed through. You can also reheat individual portions in the microwave for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Chicken Enchiladas contains roughly 539 calories, with 23g protein, 102g carbohydrates, and 8g fat. It is an excellent source of protein (46% of the Daily Value), iron (31% of the Daily Value), and potassium (29% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1204mg per serving (52% 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 up to the baking stage and store them in the refrigerator for up to 24 hours. Just cover them tightly with plastic wrap or foil. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if they are cold from the fridge.
What can I substitute for cream of chicken soup?
If you prefer a homemade option, you can make a simple white sauce by combining butter, flour, chicken broth, and milk. Alternatively, you can use cream of mushroom or cream of celery soup as a substitute, keeping in mind that it will slightly alter the flavor of the dish.
Can I freeze these enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 2 months. To bake from frozen, simply add an additional 15-20 minutes to the baking time, ensuring they are 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).