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Cheesy chicken enchiladas recipe in a blue casserole dish

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, Cheesy Chicken Enchiladas Recipe, How Do I Make Cheesy Chicken Enchiladas Recipe, How To Make Cheesy Chicken Enchiladas Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 921kcal
Author Kathleen


  • 3 cups chicken cooked and shredded
  • 2 tablespoons vegetable oil
  • 1 cup onion chopped
  • 1 (4-ounce can) green chilies diced
  • 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


  • Preheat oven to 350°F.
  • Add oil to a large skillet and saute onion until it's translucent and soft. Add diced green chilies,  taco seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, and water and stir to combine. Add shredded chicken 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, 3/4 cup cheddar, 3/4 cup Monterey Jack and sour cream 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.
    Cheesy chicken enchiladas filling in a flour tortilla
  • Cover the rolled enchiladas with enchilada sauce and sprinkle evenly with the remaining cheese.
    Poured souce over cheesy chicken enchiladas
  • Bake in the preheated oven until the enchiladas are heated through, the sauce is bubbly and the cheese is melted about 20-25 minutes. Top with cilantro and serve.
    Shredded cheese topped over cheesy chicken enchiladas recipe


Calories: 921kcal | Carbohydrates: 102g | Protein: 37g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 88mg | Sodium: 2490mg | Potassium: 466mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1320IU | Vitamin C: 5.1mg | Calcium: 538mg | Iron: 7.1mg