Easy Chicken Enchiladas Recipe

Ingredients

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1 (8 ounce) package cream cheese, cut into small cubes
1 small container of sour cream
1 (24 ounce) jar salas (medium to hot)
5 chicken breasts, thinly sliced (I place the whole breasts in the freezer until alsmost frozen this makes the slicing easier)

1/2 package taco seasoning
8 to 10 corn or flour tortillas (it will depend on how much chicken mixture that you stuff into the tortilla)
4 cups Kraft Mexican blend cheese

Nutritional

Serving Size: 1 (222.2 g)
Calories 287.6
Total Fat - 19.9 g
Saturated Fat - 11.6 g
Cholesterol - 64.7 mg
Sodium - 672.3 mg
Total Carbohydrate - 7.8 g
Dietary Fiber - 2.2 g
Sugars - 4.3 g
Protein - 20.6 g
Calcium - 507 mg
Iron - 1.2 mg
Vitamin C - 18.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Grease a 9x13 pan. Toss the chicken breast slices with taco seasoning. Cook in a skillet in a little oil until no longer pink (the cooking time will depend on the size of your slices, don't overcook them they will finish cooking in the oven. Stir in the cream cheese cubes until melted

Step 2

Stir in 1/2 of jar of salsa until combined.

Step 3

Warm tortillas in microwave until softened.

Step 4

Fill a tortilla with about 3-4 tablespoons of chicken mixture, then sprinkle about 2 tablespoons of Mexican blend cheese over the chicken mixture; roll up. Finish with remaining tortillas using as many tortillas as you need until chicken mixture is used up). Place seam side down in a greased pan.

Step 5

After all of chicken mixture is used, in a bowl mix sour cream and the remaining salsa together. Spread over the enchiladas. Cover with remaining Mexican cheese: bake until cheese is melted and golden brown.

Step 6

Bake at 350 degrees for about 20 minutes or until hot.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute Greek yogurt for the sour cream to reduce the fat content and increase the protein content. Benefit: Healthier alternative to sour cream, with the same creamy texture.
Substitute spinach for the chicken to make a vegetarian version of the dish. Benefit: Vegetarian alternative to the traditional chicken enchiladas, with added health benefits from the spinach.

Variations

Vegetarian Enchiladas Omit the chicken and replace with 2 cans of black beans, 1 can of corn, and 1 can of diced tomatoes. Follow the same instructions as the original recipe.

Veggie-Loaded Enchiladas Omit the chicken and replace with 1 can of black beans, 1 can of chickpeas, 1 can of diced tomatoes, 1 cup of diced bell peppers, 1 cup of diced mushrooms, and 1 cup of diced zucchini. Follow the same instructions as the original recipe.

Serve with

Mexican Rice: Mexican Rice is the perfect side to accompany this Easy Chicken Enchiladas dish. It is a great way to add a flavorful and colorful side dish to the meal. The rice is cooked with tomatoes, onions, garlic, and spices to give it a unique flavor. The rice is also a great way to help balance out the spiciness of the enchiladas.

Black Beans: Black Beans are the perfect accompaniment to this Easy Chicken Enchiladas dish. They provide a great source of protein and fiber and are full of flavor. The beans are cooked with onions, garlic, and spices to bring out their flavor and make them even more delicious. They are a great way to add an extra layer of flavor to the meal, and are a great way to help balance out the spiciness of the enchiladas.

FAQ

Q: How long do I cook the chicken?

A: The cooking time for the chicken will depend on the size of your slices. Cook in a skillet in a little oil until no longer pink, but do not overcook as the chicken will finish cooking in the oven.

Q: What temperature should I bake the chicken?

A: Preheat your oven to 375°F (190°C) and bake for about 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).