We love chicken, cheese AND Mexican dishes. So it's no surprise that we're obsessed with these Cheesy Chicken Enchiladas! Whenever this dish is made with its tangy, cheesy, creamy goodness, it's a special treat--especially when we have it with Mexican Rainbow Coleslaw.
This enchilada recipe is a little unique because it uses burrito-sized flour tortillas instead of the traditional rolled corn tortillas. The advantage to using the bigger size is that more great enchilada filling can be tucked inside. We use precooked chicken, beans, corn and cheese for a hearty filling. Once the enchilada is assembled (much like a burrito), the delicious and tangy homemade white sauce, along with additional cheese, is drizzled on top.
Cheesy Chicken Enchiladas always taste great and bring smiles. This is Mexican comfort food at its finest.
Great for leftover chicken- This recipe uses 4 cups of precooked chicken. You can also use rotisserie. Make ahead if desired- Cheesy Chicken Enchiladas can be made in advance up to 1 day ahead of time! Highly customizable- Take things up a notch by adding your favorite peppers, onions, spices and other cheeses as desired. Tastes great with all your Taco Night sauces and condiments- If it goes well with a taco, it goes well with an enchilada! Two of our faves are South of the Border Salsa and Easy Cheesy Guacamole. |
Love enchiladas, but in more of a soup mood? Check out our Creamy Chicken Enchilada Soup, which was inspired by this recipe!
For the Enchiladas:
For the Creamy White Sauce:
Optional toppings of your choice could include scallions, diced avocado, Rotel, salsa, enchilada sauce and more!
You'll want to gather the following equipment:
Check out my video from my YouTube channel!
Kitchen Ready Betty tips:
Start making Cheesy Chicken Enchiladas by preparing your workspace. Place a large piece of parchment paper on your counter. Create and place 8 separate piles of chicken, black beans and corn as shown.
Next, sprinkle the Mexican Cheese on top. Evenly distribute the entire bag over the 8 piles.
Now let's get out the tortillas!. Place one plain burrito-sized tortilla on a separate workspace. This could be a large plate, additional cutting board, or even an additional piece of parchment paper for quick cleanup. Scoop up one of your chicken/corn/black bean/cheese piles and place it in the center.
Folding time! Now, I recognize that traditionally, enchiladas are rolled up in corn tortillas, but because I like to use burrito-sized flour tortillas, I fold them. I fold in the two sides toward the center, then I fold the bottom in toward the center and roll the tortilla up to the top. I then flip the folded tortilla over and place it into my prepared baking dish.
Kitchen Ready Betty tip: Even when I use foil in a pan, I lightly grease it by spraying it with cooking spray.
Drizzle the sauce over the enchiladas in the pan.
Then sprinkle the remaining cheddar cheese on top.
Bake uncovered at 350 degrees for 20-25 minutes or until sauce is bubbling. Then let stand 5 minutes before serving. Make sure you have your favorite toppings on hand (for us, it's Rotel and a little guac) for the ultimate yummy experience!
If you're making Cheesy Chicken Enchiladas ahead of time and cooking it later (like I often do), simply cover your baking dish and place it in the fridge. It can stay there for up to 24 hours. Keep in mind it will most likely take an additional 10-15 minutes to bake if you choose this option because it is starting out cold.
Store in an airtight container and refrigerate. Enjoy within three days.
Reheating instructions: Bake covered at 325 degrees for 20 minutes. Uncover and bake an additional 5-10 minutes or until enchiladas are heated through.
Because of the sour cream, freezing is not recommended.
This enchilada recipe is a little unique because it uses burrito-sized flour tortillas instead of the traditional rolled corn tortillas. The advantage to using the bigger size is that more great enchilada filling can be tucked inside. We use precooked chicken, beans, corn and cheese for a hearty filling. Once the enchilada is assembled (much like a burrito), the delicious and tangy homemade white sauce, along with additional cheese, is drizzled on top.
Before starting, thaw frozen corn in a small bowl.
Cut pre-cooked chicken into 1 inch pieces.
Drain and rinse black beans.
Preheat oven to 350 degrees.
Lay a large piece of parchment paper on workspace. Place 8 separate piles of chicken on the paper; then top each pile with corn, followed by black beans and then cheese.
Place one burrito-sized flour tortilla on a separate workspace. Place one chicken/corn/black bean/cheese pile from step above in the center. Fold in the two sides of the tortilla toward the center. Next fold the bottom in toward the center; then roll up to the top. Turn folded tortilla over and place in a lightly greased baking dish. Repeat this step until all 8 tortillas are filled.
Place flour and chicken broth in a saucepan. Stir over medium high heat until mixture gently boils. Reduce heat to low and cook another 2 minutes. Remove from heat and let sit an additional 2 minutes.
Gently fold sour cream and 1 cup of the shredded cheddar cheese into the sauce. Stir until sauce is smooth and fully incorporated.
Pour the white sauce over the folded enchiladas in the pan. Then top with remaining cheese.
Bake uncovered in a preheated 350 degree oven for 20-25 minutes, or until sauce is bubbling.
Allow enchiladas to rest for 5 minutes before serving, then enjoy with your favorite toppings!
Store in an airtight container, refrigerate and enjoy any leftovers within 3 days. Do not freeze.
Cover and bake at 325 degrees for 20 minutes. Uncover and bake an additional 5-10 minutes or until enchiladas are heated through.
You can prepare this dish ahead of time! Assemble the enchiladas and drizzle them with their sauce. Store in an airtight container and refrigerate for up to 24 hours. Please note: You will bake these uncovered because they haven't been cooked yet, but you will most likely have to add on an additional 10-15 minutes of oven time.
You can swap out the pre-cooked chicken breast for rotisserie.
Feel free to use a different cheese for the filling or topping. I try to use reduced fat cheese when I can, but Sargento's Nacho and Taco cheese would probably be excellent in this recipe!
Thank you for checking out this recipe! Enjoy!
~Betty