What is the secret to good enchiladas?

Using ingredients and flavors you enjoy is the best way to make good enchiladas. Make sure to use plenty of filling, but don't over-stuff your tortillas, as well as use enough enchilada sauce to cover the tortillas before baking so they don't turn out dry. And when in doubt, add more cheese!

Are chicken enchiladas healthy?

Chicken enchiladas can be made as healthy, or unhealthy as you prefer. Use less cheese and lower fat sour cream for a lighter option. You can also use red or green enchilada sauce instead of a cream sauce to achieve a lower calorie dish. Try a cotija cheese or low fat cheese instead of a full fat cheddar or Monterey Jack cheese.

Are chicken enchiladas spicy?

Enchiladas are not a traditionally spicy dish, although you can add spices in you like. Diced jalapeno, or chipotle peppers are an easy way to achieve heat.

Are chicken enchiladas Mexican?

Enchiladas are a traditional Mexican dish. They have a long history and history says they were actually a dish created by the Aztecs. This chicken enchilada recipe that I have shared is a very Americanized Tex-Mex version of enchiladas.

Cheesy Chicken Enchiladas Recipe

Name: Chicken Enchilada Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 cups of cooked and shredded chicken (like rotisserie); 1 cup sour cream; 1 (10.5- ounce) can cream of chicken soup; 1 cup salsa verde (*see note); 1 tablespoon taco seasoning; 8 (8- inch, taco style) flour tortillas; 1 1/2 cups mild cheddar cheese; optional garnishes – chopped cilantro, sour cream, avocado

Description

Chicken enchiladas are a family favorite recipe. Quick and easy, this easy dinner idea can easily be prepped ahead, or thrown together in just minutes. Grab a rotisserie chicken at the store and you’re set!

Ingredients

Scale

3 cups of cooked and shredded chicken (like rotisserie)
1 cup sour cream
1 (10.5- ounce) can cream of chicken soup
1 cup salsa verde (*see note)
1 tablespoon taco seasoning
8 (8- inch, taco style) flour tortillas
1 1/2 cups mild cheddar cheese
optional garnishes – chopped cilantro, sour cream, avocado

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Instructions

Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside.
Place chicken in a large bowl, set aside.
In another large bowl mix together the sour cream, cream of chicken soup, salsa, and taco seasoning until combined.
Spread 1/2 cup of the sour cream mixture into the bottom of the pan. Mix 1 cup of the sour cream mixture into the shredded chicken and stir to coat evenly. Set aside the remaining sour cream mixture.
Spread 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly, and place them seam-side down in the pan. Spread the remaining sour cream mixture on top of the enchiladas. Sprinkle the grated cheese all over the top.
Bake for 20 – 25 minutes until bubbly and the cheese is melted.

Notes

*You can use any type of sale you prefer, it doesn’t have to be salsa verde, that’s just what I like.

Store airtight in the refrigerator for up to 3 days.

Keywords: cookies and cups, enchiladas, chicken enchiladas, dinner idea

Description

Ingredients

Instructions

Notes

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