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
