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Baked Chicken Cheese Enchiladas

recipe at a glance
Rating: 5/5 5 stars
25 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   8
  

recipe id: 55536
Baked Chicken Cheese Enchiladas Recipe
photo by: Budymom
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ingredients

4 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups shredded cheese, cheddar or Monterey jack
2 cups shredded, cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
salt and pepper to taste
4 scallions, thinly sliced
14 soft, round 6-8 inch tortillas

directions

Preheat oven to 325 degrees F.

In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in half of the shredded cheese.

In a second bowl, toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the creamed mixture and stir to combine.

In a baking dish, spread 1/2 cup of the salsa over the bottom. Place about 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish, seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining cheese over the top. Enchiladas may be made up to this point 12 hours in advance.

Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve warm. Enchiladas may be reheated, covered with aluminum foil.

added by

mamashort

nutrition

688 calories, 27 grams fat, 80 grams carbohydrates, 32 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
2496%
number of 4 star votes on this recipe
14%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Registered Member at CDKitchen.com
Member since:
May 1, 2014





REVIEW: recipe rating
Fantastic recipe! So many chicken enchilada recipes call for a can of cream soup which I don't care for in a dish like this. I liked that this is closer to "authentic". This will definitely be a regular recipe in our dinner rotation.


Guest at CDKitchen.com




REVIEW: recipe rating
This is a keeper.I used chicken pieces,didn't shred it. Everybody loved it.


Guest at CDKitchen.com




REVIEW: recipe rating
Fantastic enchiladas!


Guest at CDKitchen.com




REVIEW: recipe rating
Quick, easy, and delicious! I used store-bought rotisserie chicken and omitted the spices. Coming out of the oven, recommend topping with extra, heated sauce and fresh green onions. Great recipe!


Guest at CDKitchen.com

Babysitter

COMMENT:
Loved it it was easy and yummy.Recipe didn't state corn or flour tortillas; so I used flour ones that were so goooood.


Guest at CDKitchen.com




REVIEW: recipe rating
The BEST EVER!! I made these for a party and had rave reviews


Registered Member at CDKitchen.com
Member since:
May 2, 2011





REVIEW: recipe rating
I made this for a party add it was a total hit! Everyone was asking for the recipe and went back for seconds, thirds, and took some home! Was shocked. It was so easy! I made as is except I doubled the cumin and the cayenne. Will definitely do again Thanks!


Guest at CDKitchen.com




REVIEW: recipe rating
I didn't change a thing in this recipe, and used a roasted chicken from the grocery store deli for the shredded chicken. I made it for the first time last night for Sunday family dinner, and everyone LOVED it! even the hard to please said it was better than the fancy local mexican restaurant. It is filed in my cook book and is now a family favorite! Easy to make (other than the time consuming shredding....but good food takes time!) fabulous flavor! LOVE IT!


Guest at CDKitchen.com




REVIEW: recipe rating
Great base recipe. Just what i was looking for. Thank you!


Guest at CDKitchen.com




REVIEW: recipe rating
My husband prepared this and it was Awesome. Easy to follow recipe. We substituted the salsa with Rotelle to add the right amount of spice.


Guest at CDKitchen.com




REVIEW: recipe rating
Loved it! I used El Paso salsa and Taco Seasoning instead of the spices listed. It was sooooo good! I tasted the filling before puting in the tortilla and I think it will make a great chicken salad or Dip! So so good!


Guest at CDKitchen.com




REVIEW: recipe rating
Its delicious, however it came out a little dry for me, next time perhaps add a can of cream of chicken, this is a keeper.


Guest at CDKitchen.com




REVIEW: recipe rating
I made this dish for a fiesta themed wedding shower. It was a very big hit. I decided to smoke the chicken in an electric smoker with a little bit of cumin and chili powder sprinkled on the chicken. Because it was boneless and skinless I also poured some olive oil on top to keep the chicken from drying out. Butter works too. I used Jack Daniels wood chips for the smoker. I used a peach salsa instead of plain salsa to give a little bit more flavor. I did leave out the corn but I made a cheese sauce to go on top instead of just the shredded cheese. This cheese sauce went really well with the encheladas. Since it this cheese sauce worked well I will share with you the recipe for it!
Cheese sauce:
1/3 cup butter
1/3 cup flour
3 cups heavy cream (heavy whipping cream) or full fat milk
1 cup shredded cheddar cheese
Salt and pepper to taste

1. Melt butter in heavy sauce pan over medium to low heat
2. Add flour; whisk constantly for about 1 minute
3. Over medium heat slowly add small amounts of milk while whisking. Keep adding milk every time the mixture thickens until the milk is all gone and you are left with a pretty thick sauce. Remove from heat.
4. Add the half the shredded cheese until the cheese has melted and the sauce is smooth. Add remaining cheese and repeat the process.
5. Season with salt and pepper and if you want a touch of cumin!

Enjoy! This recipe is staying in the family favorites!!!!! 


Guest at CDKitchen.com




REVIEW: recipe rating
This was an awesome dish! I omitted the cream cheese (thought I had some, but didn't)and accidently put all the salsa in with the sour cream, which made a nice sauce. My family loved it and it allowed me to use left over chicken I had in the fridge. I would definitely share this recipe with my friends and make this again.


Guest at CDKitchen.com




REVIEW: recipe rating
This was easy and great, I normally do not post but I was very impressed with this recipe.


Guest at CDKitchen.com




REVIEW: recipe rating
These were so delicious! I used turkey. The recipe could use a bit more salsa than was called for. Everyone should give these a try.


Guest at CDKitchen.com




REVIEW: recipe rating
These were so delicious! I used turkey. The recipe could use a bit more salsa than was called for. Everyone should give these a try.


Guest at CDKitchen.com




REVIEW: recipe rating
I made this dish for a party of 8. Everything was just delicious. Many compliments and requests for recipes. I used the mexican restaurant rice as an added dish. Also very good.


Registered Member at CDKitchen.com
Member since:
May 1, 2008





REVIEW: recipe rating
excellent enchilada recipe! will make this again!


Guest at CDKitchen.com




REVIEW: recipe rating
Delicious. Very tasty. Loved the filling. I would definately make these again.


Guest at CDKitchen.com




REVIEW: recipe rating
My husband also said these were the best he's tasted, even though I goofed and added a whole 8 oz. pkg. of cream cheese instead of just 4 oz. Still yummy! I missed the oregano too, but next time it'll be in there! So easy to make, and it really makes a lot.


Registered Member at CDKitchen.com
Member since:
Aug 31, 2007





REVIEW: recipe rating
So very good!


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was the BEST! I did make a couple of alterations. Firstly I used corn tortillas. (Not necessarily an alteration but just noting) Secondly I used rotel instead of salsa and in addition I used a can of green chili enchilada sauce. To the meat mixture I added a can of green chilies. This all added moisture and a nice kick to the recipe. I made two batches to feed hungry/broke college students!

Thanks again this was awesome and I will definitely make again.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe out of this world!!! We used a jalapeno salsa and we ended up using about 2 1/2 cups. We also added a lil extra cheese, these couldn't be better or easier to make. Give em a shot!!!


Guest at CDKitchen.com




REVIEW: recipe rating
Thanks for posting this recipe. My husband said it's the best he's had and he always gets enchiladas when we eat out! I didn't have all the ingredients but I liked the sour cream/cream cheese combo. I used mango/peach salsa and didn't use the spices because I already made my own enchilada sauce. This recipe is superb and so deelish!!!


Guest at CDKitchen.com




REVIEW: recipe rating
Excellent! I added 1/2+ cup more salsa over the enchiladas before baking. Please note not to forget the oregano - was missed in the cooking instructions.