Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

These irresistible chicken enchiladas combine tender, seasoned chicken with melted cheddar cheese and a creamy sauce that will have your family begging for the recipe. Perfect for weeknight dinners or entertaining, they're comfort food at its finest with authentic Mexican flavors that never disappoint.

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Course: Main Course

Cuisine: Mexican

Keyword: Enchiladas

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings:

Calories: 685kcal

Equipment

Ingredients

For the Chicken:

1 2-4 lb roasting chicken or 4 chicken breasts
1 onion chopped
1/2 garlic clove
1/4 cup butter
1/2 teaspoon cumin
1/2 cup picante sauce
Salt and pepper to taste

For Assembly:

12 corn tortillas
1 lb cheddar cheese grated (divided)
1 10 1/2 ounce can cream of chicken soup
1/2 pint sour cream
1/2 teaspoon cumin
Jalapeño pepper sliced
Paprika

Instructions

Cover chicken halfway with water and simmer until tender. Remove, cool, bone and chop chicken into bite-sized pieces.
In a large skillet, brown chopped onion and garlic in butter over medium heat. Remove garlic clove and discard.
Add chopped chicken, cumin, and picante sauce to the skillet. Season with salt and pepper to taste and simmer for 5 minutes.
Soften corn tortillas on a hot, well-oiled griddle until pliable.
Fill each tortilla with chicken mixture and some grated cheese, reserving 2 cups of cheese for topping. Roll tightly and place seam-side down in a greased 13 x 7 1/2 inch casserole dish.
In a bowl, mix cream of chicken soup, sour cream, and cumin until smooth. Pour evenly over the enchiladas.
Top with remaining 2 cups of cheese, sliced jalapeño peppers, and sprinkle with paprika.
Bake at 350°F until hot and bubbling, approximately 25-30 minutes.

Notes

For extra tender tortillas, steam them wrapped in damp paper towels in the microwave for 30 seconds before filling

This dish can be assembled up to 24 hours ahead and refrigerated before baking - just add 10 extra minutes to cooking time

Substitute rotisserie chicken to save time - you'll need about 3-4 cups shredded

For spicier enchiladas, add diced jalapeños to the chicken mixture or use hot picante sauce

Leftover enchiladas reheat beautifully in the microwave or oven - cover with foil to prevent drying out

Try mixing Monterey Jack with the cheddar for extra flavor depth

Serve with Mexican rice, refried beans, or a fresh salad to complete the meal

Nutrition