Cheesy Chicken Enchiladas

Cheesy chicken enchiladas loaded with lots of chicken, gooey cheese, sour cream, and mild green chilies. Delicious and healthy~always a family favorite.

Course Main Course

Cuisine Mexican

Keyword Cheesy Chicken Enchiladas, Mexican Chicken Recipe, mexican chicken recipes

Prep Time 30

Cook Time 20

Total Time 50

Servings - 8 servings

Calories 500kcal

Author Kathleen

Ingredients

3 cups chicken cooked and shredded
2 tablespoons vegetable oil
1 cup onion chopped
1 (4-ounce) can diced green chiles
1 envelope taco seasoning
salt
black pepper
1/4 cup water
1 cup cottage cheese
1 1/2 cups extra-sharp cheddar cheese shredded, divided
1 1/2 cups Monterey jack cheese shredded, divided
1/2 cup sour cream
12 (8-inch) flour tortillas
1/4 cup fresh cilantro roughly chopped
28 ounces red enchilada sauce

US Customary - Metric

Instructions

Preheat oven to 350°F.
Add oil (2 tablespoons) to a large skillet and saute onion (1 cup) until it's translucent and soft. Add diced green chilies (1 can), taco seasoning (1 envelope), 1/2 teaspoon salt, 1/2 teaspoon pepper, and water (1/4 cup), and stir to combine. Add shredded chicken (3 cups) and toss to evenly coat with onion and seasoning mixture. Remove from the heat, cover, and set aside.
In a medium bowl, stir together cottage cheese (1 cup), 3/4 cup cheddar, 3/4 cup Monterey Jack, and sour cream (1/2 cup) until evenly combined.
Coat the bottom of an 11 x 14-inch baking dish with 1/2 cup of enchilada sauce. On a clean, flat work surface, spoon about 3-4 tablespoons of the cheese mixture down the center of a tortilla to the top with an equal amount of the chicken mixture.
Roll the tortilla up and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
Cover the rolled enchiladas with enchilada sauce and sprinkle evenly with the remaining cheese.
Bake in the preheated oven until the enchiladas are heated through, the sauce (1/4 cup) is bubbly and the cheese is melted about 20-25 minutes. Top with cilantro and serve.

Notes

Don’t overfill the tortillas. It’s tempting to really stuff each one, but too much filling makes them hard to roll and more likely to tear. Aim for a modest line of filling down the center—you’ll still get plenty in every bite once they’re baked and saucy.
Warm the tortillas for easier rolling. If your tortillas are cracking, warm them briefly. Flour tortillas can be wrapped in foil and placed in the warm oven for a few minutes, or microwaved under a damp paper towel. Pliable tortillas are the secret to tidy rolls and fewer torn edges.
Sauce the bottom and between the rolls. That thin layer of sauce in the pan keeps the bottoms from sticking and helps the tortillas soak up flavor instead of drying out. After you pour sauce over the top, you can gently nudge it between the rolls with a knife or spoon so every enchilada gets a little love.
Let them rest before serving. A 10-minute rest makes a big difference. The bubbling cheese and sauce calm down, the filling thickens slightly, and the enchiladas slice and lift from the pan more neatly—which is especially helpful if you’re serving guests.
Customize the heat level. Keep things mild by using mild taco seasoning and green chiles, or bump up the spice with hot chiles, Pepper Jack cheese, or a pinch of cayenne. This recipe is very forgiving, so you can easily tailor it to your family’s taste.

Nutrition