Cheesy Chicken Enchilada Recipe

Traditional Homemade Tex-Mex Comfort Food

Photo of Kelly R. Smith   by Kelly R. Smith

Homemade chicken enchiladas
Homemade chicken enchiladas
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Enchiladas are originally from traditional Mexican cuisine, but the ones I make have sort of crossed the border to Tex-Mex. They can be filled with a variety of ingredients, including meats, cheese, beans, potatoes, vegetables, or usually, a combination. The sauces are usually chili-based sauces, like salsa roja, various moles, or cheese-based sauces, like chile con queso. The recipe I present here is the one I made a couple of nights ago, but feel free to indulge in modifications!

Chicken Enchilada Ingredients

  • 6 – 8 whole wheat tortillas
  • 1 lb. cooked, shredded chicken; I simply used a rotisserie chicken from the grocery store to expedite the process.
  • 3 oz cream cheese at room temperature
  • 1/2 cup sour cream
  • 4 – 4.5 oz diced green chilis with their juice
  • 1 14 oz. can oz mild red or green enchilada sauce
  • salt and pepper to taste
  • 1/2 cup diced red onions
  • 2 1/2 cups shredded cheese (Mexican, Four Cheese, or Colby Jack)
  • 1/4 cup chopped green onions or chives
  • Optional: chopped jalapeno, serrano, or (whew) habanero peppers to taste

Chicken enchiladas in the pan
Chicken enchiladas in the pan

Enchilada Preparation

  1. Preheat the oven to 400°F.
  2. Grease a 9×13 casserole dish.
  3. Add all ingredients except for the cheese and the chicken into a large mixing bowl.
  4. Mix completely.
  5. Transfer 1/3 of the mixture into another mixing bowl.
  6. Add the chicken and 2 cups of your cheese to the 2/3 bowl and mix in well.
  7. Generously add contents of the 2/3 bowl to the center of each tortilla and roll up tortillas tightly. Arrange them in your dish as you go.
  8. Pour the reserved 1/3 of sauce over the tortillas, spread well, and top with the remaining 1/2 cup cheese (you can add more cheese if you desire).
  9. Cover the dish with foil and bake at 400˚F for 35 minutes.
  10. Remove and enjoy!

I hope you enjoy this Cheesy Chicken Enchilada recipe as much as we do. I always get an opinion from She-Who-Must-Be-Obeyed and this dish got two thumbs up! Next time I’ll experiment a bit more. The basil in my garden is really taking off now so…

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

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