Are you looking for a filling, easy to make dinner that will satisfy everyone’s taste buds? Take a look at our easy cheesy chicken enchilada recipe. This meal is full of flavor and the contrast of colors makes it visually appealing as well. If anyone in the household is watching their diet you can use low fat cheese for an extra healthy dinner.
Enchiladas are one of the most popular international recipes and the country of Mexico is home to this rather satisfying meal. The ancient Aztecs were the first to wrap flour tortillas stuffed with various foods inside. The word “enchiladas,” which means “in chile” in reference to the green or red peppers that are used for making the sauce and for adorning the dish. For this recipe that calls for cooked, cubed pieces of chicken, also use fresh green onions and tomatoes along with plenty of Mexican style cheese to make the cheesiest chicken enchiladas.
Baked chicken recipes such as this one are simply ideal for families as well as for entertaining. This recipe needs only a handful of ordinary ingredients and will be ready for the table in less than one hour. Serve these easy cheesy chicken enchiladas for lunch, dinner, or the next time you are a guest at a potluck dinner. No other side dishes will be needed since this meal will shine all by itself. However, you can serve a small salad or some refried beans with these chicken enchiladas if you have an extra hungry crowd to feed.
- 1 can (15 ounces) enchilada sauce (or 1 packet dry mix)
- 3 cups cooked chicken, cubed
- 3 cups Monterey Jack cheese, shredded, divided
- 1 ⅓ cups fresh tomatoes, chopped, divided
- 2 tablespoons green onions, chopped, divided
- 8 (6 inch) flour tortillas
- Sour cream if desired for garnish
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the enchilada sauce or prepare the dry mix according to the directions on the packet.
- In a large bowl, combine a half cup of the enchilada sauce with the cooked and cube sized pieces of chicken, half of the cheese, ⅓ cup of tomatoes, and the green onions and mix well.
- Grease the bottom of a 13 by 9 inch baking dish.
- Place about a quarter to a half cup of the chicken mixture into the center of each tortilla. Roll the filled tortillas up and place seam side down in the baking dish. Pour the remaining enchilada sauce on top.
- Bake covered for 25 minutes. Uncover and sprinkle the remaining cheese on top and bake for another 5 to 10 minutes or until melted.
- Top with the remaining chopped tomatoes and green onions and serve while hot with sour cream for garnish if desired.