Description
These Cheesy Chicken Enchiladas are packed with tender chicken, sautéed veggies, and two kinds of melty cheese, all wrapped in warm tortillas and smothered in a creamy green chili sauce. Perfect for cozy dinners or feeding a crowd.
Ingredients
Units
Scale
- 2 cups chopped cooked chicken breast
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon chopped cilantro
- 20 ounces green chili enchilada sauce
- 4.5 ounces chopped green chilies
- 2 cups sour cream
- 1 can cream of chicken soup (undiluted)
- 2 cups shredded Mexican cheese blend, divided
- 2 cups shredded pepper jack cheese
- 8 large flour tortillas, warmed
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Sauté onion, green bell pepper, and red bell pepper for 4–5 minutes until softened.
- In a mixing bowl, combine chicken, sautéed veggies, cilantro, 1 cup Mexican cheese, and 1 cup pepper jack cheese.
- In a separate bowl, mix sour cream, cream of chicken soup, green enchilada sauce, and chopped green chilies until smooth.
- Spread a thin layer of sauce mixture in the baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and spread evenly.
- Top with remaining cheeses. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with additional cilantro if desired.
Notes
- Warm tortillas before rolling to prevent cracking.
- Use rotisserie chicken for quicker prep and added flavor.
- Add black beans or corn to the filling for variety.
Nutrition
- Serving Size: 1 enchilada
- Calories: 580
- Sugar: 4g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg