Chick N' Chiladas
Creamy, cheesy chicken enchiladas with green chilies and flavorful spices, perfect for a comforting family dinner or casual gathering, combining tender chicken and melted cheese.
Ingredients
- 1 cup chopped onion ⓘ
- 1/3 cup chopped green peppers ⓘ
- 2 tablespoons vegetable oil ⓘ
- 2 cups chopped cooked chicken ⓘ
- 1 1/2 cups shredded Colby-Monterey Jack cheese ⓘ
- 1 can chopped green chilies ⓘ
- 1 can cream of chicken soup ⓘ
- 1 cup sour cream ⓘ
- 1/4 teaspoon ground coriander ⓘ
- 1/8 teaspoon ground cumin ⓘ
- 6 flour tortillas ⓘ
Instructions
- Preheat oven to 450°F.
- Combine chopped onion, green peppers, and vegetable oil in a skillet.
- Cook over medium heat for 5 minutes until vegetables are tender.
- Remove from heat. Add cooked, chopped chicken, 1/2 cup shredded cheese, and chopped green chilies to the vegetable mixture.
- In a separate bowl, mix cream of chicken soup, sour cream, ground coriander, and ground cumin.
- Spread some of the soup mixture in the bottom of a baking dish.
- Warm the flour tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the baking dish.
- Pour the remaining soup mixture over the assembled tortillas.
- Sprinkle the remaining cheese on top.
- Bake uncovered for about 20 minutes until heated through and cheese is bubbly.
Tips & Substitutions
To enhance the flavor of your Chick N' Chiladas, consider using rotisserie chicken for added depth. If you want a spicier kick, add jalapeños or use spicy green chilies. For a lighter version, substitute Greek yogurt for sour cream. You can also swap out Colby-Monterey Jack cheese with cheddar or pepper jack for a different flavor profile. Explore more Mexican recipes for inspiration.
Serving Suggestions
These Chick N' Chiladas are perfect for a family dinner and pair beautifully with a fresh green salad or Mexican rice. Serve with a dollop of guacamole or salsa on the side for added flavor. For a complete meal, consider complementing it with a refreshing beverage like a margarita or iced tea. Browse more chicken recipes for additional ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick option, but be cautious not to overheat, as this can make the tortillas tough.
Nutrition & Diet Analysis (per serving)
Each serving of Chick N' Chiladas contains roughly 943 calories, with 27g protein, 104g carbohydrates, and 54g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (172% of the Daily Value), and calcium (63% of the Daily Value). Note that it is relatively high in sodium, at 1303mg per serving (57% 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 use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but you'll need to warm them slightly to prevent cracking. Corn tortillas may add a slightly different texture, but they will still hold the filling beautifully. Adjust cooking times if necessary, as corn tortillas may cook faster.
Can I make this dish ahead of time?
Absolutely! You can assemble the Chick N' Chiladas a day in advance. Just prepare everything, cover it, and store it in the fridge. When you're ready to bake, simply remove it from the fridge and increase the baking time by about 5-10 minutes to ensure it's heated through.
What can I substitute for cream of chicken soup?
If you're looking for a substitute for cream of chicken soup, you can use homemade cream sauce or a can of cream of mushroom soup for a different flavor. Alternatively, a mixture of chicken broth and heavy cream thickened with a bit of flour can work well in this recipe.
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).