South Of The Border Enchiladas
South of the Border Enchiladas combine tender shredded chicken, green chiles, and melted cheese wrapped in tortillas, baked to perfection with a creamy, flavorful sauce—perfect for hearty gatherings.
Ingredients
Instructions
- In a large skillet, melt butter and sauté sliced onions for approximately 10 minutes.
- Remove from heat and stir in shredded chicken, diced green chiles, and diced cream cheese.
- Spoon the chicken mixture onto the center of each flour tortilla.
- Roll up the tortillas and place seam side down in a 13 x 9-inch glass baking dish.
- Pour heavy cream over the rolled tortillas and sprinkle with shredded Monterey Jack cheese.
- Bake at 375°F for approximately 20 minutes, until the cream thickens and the cheese is melted.
Tips & Substitutions
For a richer flavor, consider adding spices like cumin or chili powder to the chicken mixture. If you're out of cream cheese, sour cream or Greek yogurt can be a great substitute. You can also use corn tortillas instead of flour for a gluten-free option. To save time, pre-cooked rotisserie chicken works well. For a twist, try adding black beans or corn to the filling.
Serving Suggestions
These enchiladas pair beautifully with a fresh side salad or some Mexican rice for a complete meal. Consider serving them with guacamole, sour cream, or salsa on the side for added flavor. They can also be complemented by a refreshing Southwestern Chicken Salad or a simple avocado salad. Enjoy with a chilled beverage for a delightful dinner experience.
Storage & Reheating
Leftover 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 until heated through. You can also microwave individual portions, but the oven method helps maintain the texture of the tortillas and cheese.
Nutrition & Diet Analysis (per serving)
Each serving of South Of The Border Enchiladas contains roughly 2269 calories, with 29g protein, 149g carbohydrates, and 175g fat. It is an excellent source of vitamin A (84% of the Daily Value), protein (58% of the Daily Value), and iron (39% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1860mg per serving (81% 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 prepare enchiladas in advance?
Yes, you can assemble the enchiladas a day ahead and refrigerate them before baking. Just cover the baking dish tightly with foil. When you're ready to cook, remove the foil and bake as directed, adding a few extra minutes to the cooking time if needed.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can easily substitute it with cheddar cheese or a Mexican blend cheese. These will provide a similar melting quality and flavor that complements the enchiladas perfectly.
Can I freeze these enchiladas?
Absolutely! To freeze, assemble the enchiladas but do not bake them. Cover tightly with plastic wrap and aluminum foil and store them in the freezer for up to 3 months. When ready to eat, thaw them overnight in the refrigerator and then bake as directed.
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).