Chicken N Cheese Enchilada
Creamy and flavorful chicken and cheese enchiladas wrapped in tender tortillas, topped with spicy picante sauce and melted Cheddar, perfect for a comforting Mexican-inspired meal.
Ingredients
Instructions
- Heat oven to 350°F.
- Saute chopped onion and margarine in a large skillet until onion is translucent.
- Stir in cooked chicken, 1/4 cup picante sauce, cream cheese, and ground cumin. Cook until thoroughly heated.
- Stir in 1 cup shredded Cheddar cheese.
- Fill each flour tortilla with the chicken mixture.
- Place filled tortillas in a baking dish.
- Top with remaining picante sauce and shredded cheese.
- Bake for 15 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a creamier texture, consider using Neufchâtel cheese as a lighter alternative to cream cheese. You can also add some diced bell peppers or corn for extra flavor and nutrition. If you prefer spicier enchiladas, try using a hotter picante sauce or adding diced jalapeños to the filling. This recipe is a great way to utilize leftover chicken from other meals, making it a practical choice for busy weeknights.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad to balance out the richness. A dollop of sour cream and a sprinkle of chopped cilantro on top adds freshness and flavor. They pair beautifully with Angela'S White Enchiladas for a delightful Mexican feast. For a hearty breakfast, consider serving them alongside a Tucson Breakfast Burro(Healthy Recipe) for a satisfying meal.
Storage & Reheating
Leftover Chicken N Cheese Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions, covered, for 2-3 minutes, checking to ensure they are heated evenly. For best results, avoid reheating more than once.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken N Cheese Enchilada 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 and store them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When ready to bake, preheat the oven and add a few extra minutes to the cooking time if they are cold from the fridge.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas are a great substitute. They may require a little extra care when filling and rolling, as they can be more fragile than flour tortillas. Alternatively, you could use whole wheat tortillas for a healthier twist.
Can I freeze enchiladas?
Yes, you can freeze Chicken N Cheese Enchiladas before or after baking. To freeze before baking, assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake directly from the freezer, adding extra time to the cooking process, or thaw in the refrigerator overnight before baking.
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).