Chick'N Chiladas
Chick'N Chiladas are flavorful stuffed tortillas filled with tender chicken, melted cheeses, and zesty green chilies. Baked to perfection with a creamy sauce, they offer a comforting, cheesy, and mildly spicy experience ideal for family dinners or casual gatherings.
Ingredients
- 1 cup chopped onion ⓘ
- 1 cup chopped green pepper ⓘ
- 2 tablespoons vegetable oil ⓘ
- 3 cups chopped cooked chicken ⓘ
- 2 1/2 cups shredded Colby and Monterey Jack cheeses ⓘ
- 1 (4 oz.) can chopped green chilies
- 2 cans condensed cream of chicken soup ⓘ
- 1 (16 oz.) carton sour cream ⓘ
- 2 tablespoons ground cumin ⓘ
- 10 Wonder Soft Wrap or Azteca brand flour tortillas ⓘ
Instructions
- Preheat oven to 350°F.
- Cook chopped onion and green pepper in vegetable oil until tender.
- Remove from heat.
- Add cooked chopped chicken, 1 cup shredded cheese, and chopped green chilies to the onion and pepper mixture.
- In a separate pan, combine condensed cream of chicken soup, sour cream, and ground cumin; heat until warm but do not boil.
- Stir 1 cup of the sauce into the chicken mixture.
- Divide the chicken mixture among the tortillas and roll them up.
- Place the rolled tortillas seam side down in a lightly greased 13 x 9 inch baking dish.
- Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes, or until the cheese is melted and the sauce is bubbly.
Tips & Substitutions
For a vegetarian option, substitute the cooked chicken with black beans or sautéed mushrooms. If you prefer a spicier kick, add jalapeños or use pepper jack cheese instead of Colby and Monterey Jack. To save time, pre-cooked rotisserie chicken works well in this recipe, making it a quick weeknight meal. Don't forget to check out other easy Mexican recipes for more inspiration.
Serving Suggestions
Serve these Chick'N Chiladas with a side of Mexican rice or a fresh green salad to balance the richness of the dish. Top with fresh cilantro, avocado slices, or a dollop of salsa for added flavor. This dish pairs beautifully with Easy Sour Cream Chicken Enchiladas for a delicious Mexican feast.
Storage & Reheating
Store leftover Chick'N Chiladas 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 heated through. You can also microwave individual portions for a quick meal, but the oven will help keep the tortillas from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chick'N Chiladas contains roughly 1140 calories, with 30g protein, 128g carbohydrates, and 65g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (123% of the Daily Value), and calcium (78% of the Daily Value). Note that it is relatively high in sodium, at 1478mg 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 make Chick'N Chiladas ahead of time?
Yes, you can prepare the dish up to the baking step and cover it tightly with foil. Refrigerate for up to 24 hours before baking. This is a great way to save time on busy nights, and the flavors will meld together beautifully.
What can I substitute for cream of chicken soup?
If you prefer a healthier option, you can make your own creamy sauce using a blend of chicken broth, flour, and milk. Alternatively, a can of cream of mushroom soup works well as a substitute for a different flavor profile.
Can I freeze Chick'N Chiladas?
Absolutely! You can freeze the assembled but unbaked Chick'N Chiladas in a freezer-safe dish for up to 2 months. Thaw them in the refrigerator overnight before baking, and they will taste just as delicious as fresh.
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).