Cheesy Chicken Enchiladas
Dive into the Cheesy Goodness of Chicken Enchiladas
Are you ready for a flavor-packed fiesta? Brace yourself for the ultimate comfort food experience with these cheesy chicken enchiladas! These mouthwatering delights are a breeze to make, using simple ingredients that come together to create a cheesy masterpiece for a quick and easy dinner.
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Packed with lot’s of gooey cheese, tender shredded chicken, and a creamy blend of ingredients. They are a perfect choice for a Mexican themed dinner. Whether you’re cooking for a crowd or simply indulging in a cozy night in, these enchiladas are sure to be requested time and time again!
Ingredients Needed to Make Cheesy Chicken Enchiladas:
8 – 8inch flour tortillas
3 cups shredded chicken (leftover or rotisserie for a time-saving hack)
3 cups shredded cheddar cheese
2 cups Monterey Jack or a Mexican cheese blend
2 cups sour cream
1 can cream of chicken soup
1 can green chiles
3 tbsp finely chopped onion
Salt and pepper to taste
Don’t forget to reserve 1 cup of shredded cheddar cheese for the final cheesy topping!
Easy-Peasy Preparation Steps
Creating these cheesy chicken enchiladas is as easy as pie – or should I say, enchiladas? Here’s a step-by-step guide:
In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack (or a Mexican blend of cheese), sour cream, cream of chicken soup, green chiles, chopped onion, salt, and pepper.
Take the 8-inch tortillas and place 1/2 cup of the mixture in the center of each. Roll them up.
Grease a 9×13 baking dish and place the tortillas in a single layer. Cover them with aluminum foil and bake at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes until the cheese on top reaches a golden, bubbly perfection.
Storing and Reheating Cheesy Chicken Enchiladas
Storing
Had your fill but still have leftovers? Fear not! Store any extra cheesy chicken enchiladas in an airtight container in the refrigerator. They’ll keep their flavor for up to 3 days. Or wrap tightly and place in airtight container and freeze for up to 3 months. Simply thaw and reheat.
Reheating
Reheat your enchiladas in a preheated 350°F oven. Place the enchiladas in an oven-safe dish, cover with foil, and bake for 15-20 minutes. Or microwave for a few minutes to heat through.
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Cheesy Chicken Enchiladas
Ingredients
- 3 cups shredded cooked chicken
- 3 cups shredded cheddar cheese reserve 1 cup for topping the enchiladas
- 2 cups monterey jack cheese or mexican blend shredded cheese
- 2 cups sour cream
- 1 10. 5 oz can cream of chicken soup
- 1 4.5 oz can chopped green chiles
- 3 Tbsp. minced onion
- salt & pepper shakers to taste
- 8 8-inch flour tortilla
Instructions
- Preheat oven to 350℉. Grease a 9 x 13 baking dish and set aside
- In a large bowl, combine the shredded chicken, 2 cups of the cheddar cheese, Monterey Jack , sour cream, cream of chicken soup, green chiles, chopped onion, salt, and pepper.
- Take the 8-inch tortillas and place 1/2 cup of the mixture in the center of each. Roll them up.
- Place tortillas in greased baking dish and sprinkle the reserved 1 cup shredded cheddar cheese over top. Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes.