Forktionary

Chicken And Cheese Enchiladas Recipe

Elevate your weeknight meal with these irresistible Chicken and Cheese Enchiladas! A flavorful twist on a family favorite, this recipe uses leftover grilled or smoked chicken for a quick and easy dinner. Tender chicken, creamy cheese, and zesty salsa combine in warm tortillas for a satisfying and delicious dish the whole family will crave.

Prep Time 20 mins
Cook Time 40 mins
Calories 638.5 kcal
Protein 92g
Rating 4.9 (7 Reviews)
Chicken And Cheese Enchiladas 79

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken And Cheese Enchiladas

  • 2 tablespoons taco seasoning
  • 1 tablespoon olive oil
  • 1/2 cup water
  • 2 cups cooked chicken (shredded or chopped)
  • 3 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped green chilies (canned)
  • 1 large egg
  • 1/2 cup chunky salsa (plus additional for drizzling)
  • 12 (6-8 inch) flour tortillas

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How to Make Chicken And Cheese Enchiladas

  1. Preheat oven to 350°F (175°C).
  2. In a resealable plastic bag, combine 2 tablespoons taco seasoning, 1 tablespoon olive oil, and 1/4 cup water.
  3. Add 2 cups cooked chicken (shredded or chopped).
  4. Seal the bag and toss to coat. Refrigerate for at least 30 minutes, or up to 12 hours.
  5. In a medium bowl, mix 2 1/2 cups shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon salt, 1/2 cup ricotta cheese, 1/4 cup chopped green chiles (canned), and 1 large egg.
  6. Heat a 10-inch skillet over medium-high heat.
  7. Add the marinated chicken to the skillet and cook, stirring occasionally, for 5-10 minutes, or until heated through and no longer pink.
  8. In an ungreased 13x9-inch glass baking dish, combine 1/2 cup salsa and 1/4 cup water. Spread evenly on the bottom of the dish.
  9. Place approximately 1/3 cup of the cheese mixture down the center of each of 12 corn or flour tortillas (6-8 inch).
  10. Top with approximately 1/4 cup of the cooked chicken.
  11. Roll up the tortillas tightly and place seam-down in the prepared baking dish.
  12. Drizzle the remaining salsa over the enchiladas.
  13. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  14. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Nutrition Information (Approximate per serving)

Sodium

57 g

Sugar

19g

Fat

93g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas Mexican

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation North American Main Dish Mexican Easy One Dish Meal