These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping—the freshness livens up the dish.
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Make this for a busy weeknight or even for celebrating Cinco de Mayo. Regardless of the occasion, these enchiladas are sure to please. Toppings, meat, and even sauce can vary for different desired taste and spice level.
This is the best chicken enchilada recipe I've ever tried. I did make a few changes, only one cup of cheese in the filling for one. Baked it 25 minutes then put the sour cream/salsa sauce on and the other cup of cheese and baked an additional 15 minutes. Topped with all the goodies. It was soooooooo tasty. Be sure to use the pepper jack cheese in the filling if you like a kick.
AMAZING! These were not the typical greesy, cheesy, restaurant enchiladas. They had more of a fresh spin with all of the chopped veggies on top. My husband and I finished these in 2 days, and I must say he is not a fan of leftovers. I did use enchilada sauce as I could not find green taco sauce, but they were awesome. Definitely making these again. Thanks for the great recipe!
These turned out great! Everyone I've made them for has loved them. I use light sour cream and either wheat or corn tortillas to make it a little healthier. Instead of green taco sauce I used Cholula Chili Lime Hot Sauce - gives it a kick and the flavor is better!
I literally just made this recipe. It was SO good! And so pretty I almost didn't want to eat it! I added a little more cilantro to it and seasoned my chicken with cumin, chili powder and garlic salt. Those were the only tweaks. This was so simple and so quick to put together. It will be added to a regular meal schedule :)
AWESOME!!! I kicked things up a notch and made this recipe 100% Vegan. It was a stellar hit! Here is the pic: https://www.facebook.com/photo.php?fbid=2927584446785&set=a.1211990998021.26212.1776150218&type=3&theater