Why You’ll Love This Recipe
- Quick and Easy: With a total preparation and cooking time of just 45 minutes, this recipe is perfect for busy weeknights.
- Flavorful: The combination of green chiles, enchilada sauce, and Mexican-style cheese provides a deliciously spicy and cheesy experience.
- Family-Friendly: This dish yields eight servings, making it ideal for family dinners or gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cans (10 oz. each) red enchilada sauce, warmed
- 3½ cups shredded cooked chicken
- 1 cup frozen corn
- 1 can (4 oz.) chopped green chiles, undrained
- 1 package (8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
- 1 cup sour cream, divided
- 16 corn tortillas (6 inch), warmed
- ¼ cup chopped fresh cilantro
Directions
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of the warmed enchilada sauce onto the bottom of a 13×9-inch baking dish sprayed with cooking spray.
- In a large bowl, combine the shredded chicken, frozen corn, undrained green chiles, and ¾ cup each of the cheese and sour cream.
- Spoon the chicken mixture down the centers of the warmed tortillas, then roll them up tightly.
- Place the rolled tortillas seam-side down over the sauce in the prepared baking dish. Top with the remaining enchilada sauce and cover with foil.
- Bake for 20 minutes or until heated through. Remove the foil, sprinkle with the remaining cheese, and bake uncovered for an additional 5 minutes or until the cheese is melted.
- Serve the enchiladas topped with the remaining sour cream and a sprinkle of chopped fresh cilantro.
Servings and Timing
- Servings: 8
- Total Time: 45 minutes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Variations
- Vegetarian: Substitute the chicken with black beans or sautéed vegetables like bell peppers and onions for a meatless version.
- Spicier: Add diced jalapeños or use a spicier enchilada sauce to increase the heat level.
- Different Cheeses: Experiment with other cheese blends, such as KRAFT Sharp Cheddar or KRAFT Mexican Style Four Cheese made with 2% milk, for a unique flavor profile.
Storage/Reheating
- Storage: Place leftover enchiladas in an airtight container and refrigerate for up to 3 days.
- Reheating: Preheat the oven to 350°F (175°C). Cover the enchiladas with foil and bake for 15-20 minutes or until heated through. Alternatively, microwave individual portions on medium power for 2-3 minutes, checking for warmth.
FAQs
How can I prevent the tortillas from cracking when rolling the enchiladas?
Warming the corn tortillas before filling them makes them more pliable and less likely to crack. You can warm them in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for 30 seconds.
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas if you prefer. Keep in mind that the texture and flavor will be slightly different.
Is it possible to make this dish ahead of time?
Yes, you can assemble the enchiladas up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 10 minutes to the covered baking time to ensure they are heated through.
Can I freeze the enchiladas?
Yes, assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
What sides pair well with these enchiladas?
Spanish rice, refried beans, or a fresh green salad are excellent side dishes to complement the enchiladas.
How can I make the enchiladas gluten-free?
Ensure that all ingredients, especially the enchilada sauce and corn tortillas, are labeled gluten-free.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a convenient option and adds great flavor to the enchiladas.
What can I use instead of sour cream?
Greek yogurt is a good substitute for sour cream, offering a similar texture and tanginess.
How do I make homemade enchilada sauce?
Homemade enchilada sauce can be made by combining tomato sauce with spices like chili powder, cumin, garlic powder, and onion powder, then simmering until thickened.
Cheesy Chicken & Chile Enchiladas
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Delight in the bold flavors of Cheesy Chicken & Chile Enchiladas! This easy-to-make dish combines tender shredded chicken, sweet corn, zesty green chiles, and rich enchilada sauce, all wrapped in warm corn tortillas and topped with gooey Mexican-style cheese. Perfect for weeknight dinners or family gatherings!
Ingredients
- 3 cans (10 oz. each) red enchilada sauce, warmed
- 3½ cups shredded cooked chicken
- 1 cup frozen corn
- 1 can (4 oz.) chopped green chiles, undrained
- 1 package (8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
- 1 cup sour cream, divided
- 16 corn tortillas (6 inch), warmed
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C). Spray a 13×9-inch baking dish with cooking spray and spread 1 cup of enchilada sauce on the bottom.
- In a large bowl, mix shredded chicken, frozen corn, green chiles, ¾ cup cheese, and ¾ cup sour cream.
- Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in the dish.
- Top with remaining enchilada sauce, cover with foil, and bake for 20 minutes.
- Remove foil, sprinkle with remaining cheese, and bake uncovered for 5 minutes until cheese melts.
- Garnish with remaining sour cream and cilantro.
Notes
- For spicier enchiladas, add jalapeños or use a spicy enchilada sauce.
- Substitute chicken with black beans or vegetables for a vegetarian version.
- Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
