Chicken Enchiladas Recipe
Rolled tortillas filled with chicken and topped with cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Sauce
Assembly
Method
Preparation
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, softened cream cheese, chopped green onions, chopped cilantro, and taco seasoning. Mix until well combined.
Prepare the Sauce
In a separate bowl, mix the enchilada sauce with the diced tomatoes with green chilies until well blended.
Assembly
Assemble Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce mixture across the bottom of a baking dish. Take a tortilla, place a generous amount of the chicken filling down the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat this process for all tortillas.
Top with Sauce and Cheese
Once all enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the shredded cheese generously over the top of the sauce.
Baking
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
Remove from the oven and let cool for a few minutes. Garnish with additional chopped cilantro if desired, and serve hot.
