Chicken Enchiladas with Cheesy Tortillas
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If it’s comfort food you’re in the mood for and you’re especially craving something hot and tasty with chicken and cheese, this is the recipe for you. Mexican abuelas, or grandmothers, love to rustle up tasty snacks for the family and cooking is a big deal south of the border.
There’s nothing like authentic Mexican food and sometimes nothing else will hit the spot, as every Mexican food fan knows only too well.
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It’s a nice recipe if you have chicken to use up or part of a rotisserie chicken left over. Any type of tortillas work well here, if you do want to use them, so take your pick from corn or flour. Another method is making a “tortilla” by melting cheese, which is a lower carb alternative.
You can vary the ingredients if you want to, perhaps adding sliced jalapenos for a touch of spice, or even some chipotle powder or chili powder. You can also make these mild if that’s more to your liking.
The best part? It only takes a few simple ingredients and can be made in under an hour.
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Why do I love this recipe?
These delicious cheese and chicken enchiladas boast so much incredible flavor. You can make them as spicy or as mild as you wish, and even make extra so you can enjoy them for lunch the next day too.
For another tex-mex recipe try out my Mexican stuffed shells or this taco pasta.
How to Serve Them:
Serve up your chicken enchiladas with some Mexican rice or even try the coconut rice for a sweeter option. Then you can serve guacamole on the side, or a green tossed salad.
Try out this layered Mexican casserole.
Ingredients:
- Shredded cheddar or cheddar jack cheese
- Shredded chicken
- Enchilada sauce divided
- Canned chopped green chilis
- Olive oil
- Sour cream
- Chopped black olives
- Chopped green onions
How to make Chicken Enchiladas with Cheesy Tortillas:
Step 1. Preheat the oven to 375 degrees.
Step 2. Layer a large baking sheet with parchment paper.
Step 3. Sprinkle the shredded cheese into 4-5 inch wide circles on the baking sheet, leaving space between each circle for the cheese to expand.
Step 4. Bake the cheese for 8-10 minutes until it just starts to brown on the edges, and takes on a lace-like appearance.
Step 5. While the cheese is baking, heat the olive oil in a skillet.
Step 6. Add the shredded chicken and ¼ cup of the enchilada sauce to the skillet, and stir to combine.
Step 7. Place the green chilis in the skillet, and saute the meat mixture until it is heated through. Remove and set aside.
Step 8. When the cheese is done baking, let it cool for 1-2 minutes until you are able to handle it.
Step 9. Place a layer of the meat mixture down the center of each cheese circle.
Step 10. Roll the cheese around the filling to form an enchilada. Allow to sit and cool for a few minutes longer.
Step 11. Transfer the enchiladas to a plate, and top with the other ¼ cup of enchilada sauce, sour cream, black olives, and green onions before serving.
You’re going to love these flavor-packed chicken and cheese enchiladas. They’re hot, tasty and a dish you’ll want to make over and over again, perhaps trying beef or pork in future ones. Bien provecho from Mexico!
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Chicken Enchiladas with Cheesy Tortillas
Ingredients
- 8 oz. Shredded cheddar or cheddar jack cheese
- 12 oz. Shredded chicken
- ¼ + ¼ C. Enchilada sauce divided
- ¼ C. Canned chopped green chilis
- 1 Tbsp. Olive oil
- ¼ C. Sour cream
- ¼ C. Chopped black olives
- ¼ C. Chopped green onions
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Instructions
- Preheat the oven to 375 degrees.
- Layer a large baking sheet with parchment paper.
- Sprinkle the shredded cheese into 4-5 inch wide circles on the baking sheet, leaving space between each circle for the cheese to expand.
- Bake the cheese for 8-10 minutes until it just starts to brown on the edges, and takes on a lace-like appearance.
- While the cheese is baking, heat the olive oil in a skillet.
- Add the shredded chicken and ¼ cup of the enchilada sauce to the skillet, and stir to combine.
- Place the green chilis in the skillet, and saute the meat mixture until it is heated through. Remove and set aside.
- When the cheese is done baking, let it cool for 1-2 minutes until you are able to handle it.
- Place a layer of the meat mixture down the center of each cheese circle, and roll the cheese around the filling to form an enchilada. Allow to sit and cool for a few minutes longer.
- Transfer the enchiladas to a plate, and top with the other ¼ cup of enchilada sauce, sour cream, black olives and green onions before serving.
Nutrition
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Storage Instructions:
Leftovers will keep for a few days in a covered container in the refrigerator, and can be warmed back up in the microwave or oven.
Variations and Substitutions:
The great thing about making chicken enchiladas instead of ordering them at a restaurant is being able to tailor them to your specifications, so whatever you want to add you can. Add some beans in these to make them more filling or double wrap them in a “taco shell” made of melted cheese and then wrap that in a flour or corn tortilla.
More enchiladas recipes?
Sour Cream Chicken Enchilada Casserole – Definitely a winner!
Sour Cream Enchiladas – The perfect weeknight dinner.
Easy Creamy White Chicken Enchiladas – Packed full of all your favorite Spanish flavors.
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