• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Contact Me/Work With Me!
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Recipes

    February 10, 2021

    Cheesy Chicken Enchiladas

    Jump to Recipe Print Recipe

    These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour. 

    one chicken enchilada on a blue trimmed plate

    This chicken enchilada recipe has been my favorite for many years. I don't make them often anymore, since our daughter prefers crunchy tacos if we are doing Mexican American. Another reason I don't make them often is because for a long time I wasn't able to find green enchilada sauce at any local store. In case you have that problem also, I will share a link to my favorite homemade recipe at the end of this post. 

    How to make cheesy chicken enchiladas:

    Chopped or shred cooked chicken breast. You will need two cups for this recipe.

    Sauté chopped onions, red, and green bell peppers in butter.  

    In a large bowl stir together the chicken, cilantro, green chilies, sour cream, cream of chicken soup, 1 cup each of Mexican cheese and pepper jack cheese, and sautéed peppers and onion.

    chicken mixed with sour cream cream of chicken soup cheese and onion and pepper mix in a bowl

    Warm tortillas according to the package directions. I normally warm them in the microwave wrapped in damp paper towels for 30 seconds. Use a ½ cup measuring cup to scoop and spread the chicken mixture onto the warmed tortillas. chicken mixture spread on the middle of a tortilla laying on a plate

    Fold up both end of the tortilla to the middle and then roll to close. 

    A tortilla on a plate with the ends rolled up

    Continue with the remaining tortillas, placing them seam down into a greased 9 by 13 baking dish. It's perfectly okay if some of the filling is coming out of the tortillas! 

    rolled enchiladas in a glass baking dish on a counter

    Pour green enchilada sauce over the enchiladas, cover with aluminum foil and bake an oven preheated to 325F for twenty minutes. After twenty minutes, uncover and top with more Mexican and pepper jack cheese, and bake for about 5 more minutes or until the cheese is melted. 

    baked cheesy chicken enchiladas topped with melted cheese in a baking pan

    What kind of tortillas are used for enchiladas? 

    Traditionally, corn tortillas are used, but I find flour tortillas are just as good and easier to find here. 

    Do you have to fry tortillas for enchiladas? 

    I never have, and didn't here, as you can see. If you want crispy tortillas on the top, you will want to fry them for just a few minutes in hot oil. 

    Can these be prepared ahead of time and frozen? 

    Yes! Just make sure they are rolled up tight in this case, and leave the cheese off the top until they are baked. Freeze in a freezer safe baking dish. They can then be baked from frozen for about forty-five minutes to an hour before uncovering and topping with cheese. They can also be prepared a day or two ahead of time and refrigerated covered. Increase baking time to thirty minutes. 

    Where can I find green chile enchilada sauce? 

    I've always used Old El Paso Green Chile Enchiladas sauce, but there are other brands available. Walmart and Target both carry green enchilada sauce for online ordering. My local Walmart used to sell it in store, but stopped a few years ago. My husband was able to find it at a locally owned store recently, but if that isn't an option you can make your own using this easy homemade recipe. 

    Looking for more Mexican-American recipes great for breakfast or dinner? Try these:

    Taco Soup 

    Ground Beef Tacos with Homemade Taco Seasoning 

    Beef Meximelt 

    Huevos Rancheros with Bacon Tortillas

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    one chicken enchilada on a blue trimmed plate
    Print Recipe
    No ratings yet

    Cheesy Chicken Enchiladas

    These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour. 
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Mexican American
    Keyword: cheesy enchiladas, chicken enchilada recipe, green chile chicken enchiladas
    Servings: 8
    Calories: 516kcal
    Author: Bernadette

    Ingredients

    • 2 cups chopped cooked chicken breast
    • ¼ cup finely chopped green bell pepper
    • ¼ cup finely chopped red bell pepper
    • ½ cup chopped onion
    • 1 tablespoon butter
    • 1 tablespoon cilantro chopped
    • 20 ounces green chili enchilada sauce
    • 4.5 ounces chopped green chilies
    • 2 cups sour cream
    • 1 can cream of chicken soup undiluted
    • 2 cups shredded Mexican cheese blend divided
    • 2 cups shredded pepper jack cheese
    • 8 large flour tortillas warmed according to package directions

    Instructions

    • In a small skillet saute red and green pepper and onion in butter until softened.
    • In a large bowl stir together cilantro, green chilies, sour cream, cream of chicken soup, 1 cup of Mexican cheese, pepperjack cheese, chicken and sautéed peppers and onion.
    • Preheat oven to 325* F.
    • Using a ½ cup measuring cup, scoop and spread chicken mixture onto warmed tortillas. Roll tortillas by folding both ends up and then rolling to close. Place seam side down in a greased 9 by 12 baking dish and cover with enchilada sauce.
    • Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes, uncover and top with remaining cheese, bake for about 5 minutes more or until cheese is melted.

    Nutrition

    Calories: 516kcal | Carbohydrates: 22g | Protein: 25g | Fat: 36g | Saturated Fat: 19g | Monounsaturated Fat: 1g | Cholesterol: 115mg | Sodium: 1000mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 11.6mg | Calcium: 497mg | Iron: 1.7mg
    « Hot Chocolate Bombs
    Bacon Cheddar Deviled Eggs »
    56 shares
    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Creamy Cucumber Salad
    • Chicken Pot Pie
    • 5 Ingredient Taco Soup

    Seasonal Favorites

    • Baked Brie With Apricot and Walnuts
    • Salted Caramel Thumbprint Cookies
    • Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2023 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    56 shares
    56 shares