Chicken-Cheese Enchiladas
Indulge in these creamy Chicken-Cheese Enchiladas, featuring tender chicken enveloped in soft tortillas and smothered in a rich nacho cheese sauce. With a hint of spice from green chilies and salsa, this dish is perfect for family dinners or game day gatherings.
Ingredients
Instructions
- In a small bowl, combine the nacho cheese soup and milk; set aside.
- In a medium bowl, combine the diced cooked chicken, salsa, chopped green chilies, chili powder, and 2 tablespoons of the soup mixture.
Tips & Substitutions
For a creamier filling, consider adding a dollop of sour cream or cream cheese to the chicken mixture. If you want to spice things up, try using spicy salsa or adding jalapeños. You can also substitute shredded rotisserie chicken for convenience, which saves time in preparation. This recipe is a great way to use up leftover chicken from other Mexican recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican-style rice or a fresh green salad to balance the richness of the cheese. Garnish with chopped cilantro, sliced avocados, or a sprinkle of lime juice for added flavor. They pair beautifully with Chicken Enchilada for a delightful meal.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave them, covered, for 2-3 minutes. Just ensure they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Cheese Enchiladas contains roughly 238 calories, with 9g protein, 34g carbohydrates, and 9g fat. It is an excellent source of vitamin A (30% of the Daily Value), dietary fiber (25% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1469mg per serving (64% 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 definitely use corn tortillas instead of flour. They will give your enchiladas a different flavor and texture. Just make sure to warm them slightly before filling to prevent them from breaking.
What type of cheese works best for these enchiladas?
A blend of Monterey Jack and cheddar cheese is ideal for these enchiladas, as they melt well and have a nice flavor. You can also use pepper jack for a spicier kick.
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator. Just cover them tightly with foil. When ready to bake, simply remove the foil and bake, 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).