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Cheesy Chicken & Chile Enchiladas


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  • Author: Isabella
  • 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