There’s nothing quite like gathering your loved ones around a table laden with a warm, comforting meal. These Cheesy Chicken and Chile Enchiladas deliver on that promise perfectly. This recipe brings together tender chicken, zesty chiles, and plenty of melty cheese in a dish that is both incredibly easy to make and bursting with authentic flavor. Get ready to create a new family favorite in your kitchen.
Table of Contents
Why You’ll Love These Cheesy Chicken and Chile Enchiladas
- Effortless & Quick: This recipe uses simple, accessible ingredients and comes together fast for busy weeknight evenings. You can have a satisfying meal on the table in under an hour.
- Rich Cheesy Flavor: Layers of KRAFT Mexican Style Shredded Four Cheese create an irresistible, gooey texture and savory taste everyone will adore. The melty cheese is truly the star.
- Family Favorite: Appealing to all ages, these enchiladas are a guaranteed hit. Even the pickiest eaters will ask for seconds of these delightful Cheesy Chicken and Chile Enchiladas.
- Customizable Comfort: Easily adapt this recipe to your family’s preferences. Adjust the heat or add extra veggies to make it uniquely yours.
- Deeply Satisfying: Warm, hearty, and fulfilling, these enchiladas offer true comfort. They provide a delicious meal that feels like a warm hug from the inside out.
Ingredients
Creating a delicious pan of Cheesy Chicken and Chile Enchiladas starts with simple, high-quality ingredients. You likely have many of these staples in your pantry already. Get ready to assemble a truly delightful meal with this list:
- 3 cans (10 oz. each) red enchilada sauce, warmed
- 3-1/2 cups shredded cooked chicken
- 1 cup frozen corn
- 1 can (4 oz.) chopped green chiles, undrained
- 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
- 1 cup sour cream, divided
- 16 corn tortillas (6 inch), warmed
- 1/4 cup chopped fresh cilantro
Notes & Substitutions
- Shredded Chicken: Opt for a pre-cooked rotisserie chicken from the grocery store to save significant time on busy days.
- Enchilada Sauce: Feel free to use your favorite red or green enchilada sauce. Both canned and homemade varieties work wonderfully here.
- Chiles: Adjust the heat to your liking by choosing mild green chiles for a family-friendly dish or hot green chiles for an extra kick.
- Cheese Blend: Experiment with different shredded cheese varieties like Monterey Jack, cheddar, or a Tex-Mex blend to suit your taste.
- Tortillas: While corn tortillas provide an authentic texture, you can use flour tortillas for a softer, chewier enchilada experience.
- Sour Cream: Both full-fat and light sour cream work perfectly. Greek yogurt is also a great tangy, higher-protein alternative.
- Corn: Fresh or canned corn works beautifully if you don’t have frozen corn on hand. Ensure canned corn is drained well.
Equipment
You only need a few basic kitchen tools to bring these delightful enchiladas to life. Gather these items before you begin cooking:
How To Make Cheesy Chicken and Chile Enchiladas
Creating your own pan of Cheesy Chicken and Chile Enchiladas is straightforward and fun. Follow these easy steps to assemble a delicious meal that your family will adore. This recipe focuses on simple assembly and fantastic flavor, ensuring success even for new cooks.
- Step 1: Prep Oven & Pan: Preheat your oven to 375°F. Lightly spray a 13×9-inch baking pan with cooking spray to prevent sticking. This ensures easy cleanup later.
- Step 2: Sauce Base: Pour 1 cup of the warmed red enchilada sauce directly onto the bottom of your prepared baking pan. Spread it evenly to create a flavorful base.
- Step 3: Make Filling: In a large mixing bowl, combine the shredded cooked chicken, frozen corn, and the undrained chopped green chiles. Add 3/4 cup of the KRAFT Mexican Style Shredded Four Cheese and 3/4 cup of the sour cream. Mix everything together until just combined.
- Step 4: Assemble Enchiladas: Take one warmed corn tortilla and spoon a generous amount of the chicken mixture down its center. Roll the tortilla up tightly around the filling. Repeat this process with the remaining tortillas and filling.
- Step 5: Layer & Top: Carefully place the rolled enchiladas, seam sides down, in a single layer over the sauce in the baking pan. Pour the remaining enchilada sauce evenly over the tops of the enchiladas. Cover the pan tightly with aluminum foil.
- Step 6: Bake First Round: Place the covered pan in the preheated oven and bake for 20 minutes. This allows the enchiladas to heat through thoroughly and the flavors to meld beautifully.
- Step 7: Final Cheese Melt: Carefully remove the pan from the oven and uncover it. Sprinkle the remaining 1/4 cup of KRAFT Mexican Style Shredded Four Cheese evenly over the top of the enchiladas. Return the pan to the oven and bake, uncovered, for another 5 minutes, or until the cheese is beautifully melted and bubbly.
- Step 8: Garnish & Serve: Remove the pan from the oven. Dollop the remaining 1/4 cup of sour cream over the warm enchiladas and sprinkle generously with the fresh chopped cilantro. Serve your delightful Cheesy Chicken and Chile Enchiladas immediately and enjoy!
Pro Tips & Troubleshooting
These tips help you achieve perfect Cheesy Chicken and Chile Enchiladas every time.
- Warm Tortillas Properly: Gently warm your corn tortillas before filling and rolling them. Microwave them wrapped in a damp paper towel for 30 seconds, or quickly dip them in warm oil. This makes them pliable and prevents cracking.
- Prevent Soggy Enchiladas: Avoid overfilling your tortillas, as this can make them tear and release moisture. Ensure you use the correct amount of sauce; too much can lead to a watery dish.
- Make Ahead Options: Assemble the enchiladas, cover them tightly, and refrigerate for up to 2 days before baking. You can also freeze assembled, unbaked enchiladas for up to 3 months. Thaw overnight before baking.
- Extra Flavor Boost: Enhance the flavor of your chicken filling with a pinch of cumin, chili powder, or smoked paprika. These spices add a wonderful depth to your Cheesy Chicken and Chile Enchiladas.
- Garnish Ideas: Beyond cilantro and sour cream, consider adding a sprinkle of chopped green onions, a drizzle of your favorite hot sauce, or a squeeze of fresh lime juice for extra brightness.
Serving, Storage, & Variations
This versatile dish offers many ways to enjoy it, store it, or even adapt it to new flavors.
Serving Suggestions
- Classic Toppings: Offer shredded lettuce, finely chopped tomatoes, or sliced black olives for a fresh crunch.
- Fresh Additions: Garnish with creamy avocado slices, vibrant pico de gallo, or a dollop of your favorite salsa. A dash of hot sauce adds extra zing.
- Side Dishes: Complement your meal with fluffy Mexican rice, savory refried beans, or a crisp, simple green salad.
Storage & Reheating
- Refrigeration: Store any leftover Cheesy Chicken and Chile Enchiladas in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze assembled and unbaked enchiladas by wrapping the pan tightly in plastic wrap and then foil. For baked leftovers, freeze individual portions in freezer-safe containers for up to 2-3 months.
- Reheating: Reheat refrigerated enchiladas in the oven at 350°F until warmed through, or microwave individual portions until hot. Thaw frozen enchiladas overnight in the refrigerator before reheating.
Recipe Variations
- Protein Swaps: Substitute the chicken with seasoned ground beef, ground turkey, or hearty black beans for a different twist.
- Sauce Changes: Try a creamy white sauce made with a roux and milk, or vibrant salsa verde for a tangy, bright flavor profile.
- Spice Level: Kick up the heat by adding finely diced fresh jalapeños to the filling or a pinch of cayenne pepper for extra warmth.
- Vegetarian Option: Load the tortillas with more veggies like sautéed bell peppers and onions, black beans, and roasted sweet potatoes for a satisfying meat-free meal.
Nutrition Information
Enjoying these Cheesy Chicken and Chile Enchiladas also means understanding their nutritional value. This information helps you make informed choices while savoring every bite.
For detailed nutritional breakdowns of ingredients, you can explore resources like the USDA FoodData Central.
| Nutrient | Amount |
|---|---|
| Calories | 470 |
| Total Fat | 25g |
| Saturated Fat | 11g |
| Trans Fat | 0.5g |
| Cholesterol | 95mg |
| Sodium | 1160mg |
| Carbohydrate | 37g |
| Dietary Fiber | 4g |
| Sugars | 7g |
| Protein | 26g |
| Vitamin D | 0% DV |
| Calcium | 15% DV |
| Iron | 7% DV |
| Potassium | 0% DV |
Please note that nutritional values are estimates and can vary based on specific brands and preparation methods. This table reflects values per serving.
Frequently Asked Questions (FAQ)
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas provide a softer texture for your enchiladas. Just ensure they are warmed slightly to prevent tearing when rolling.
How do I prevent my enchiladas from getting soggy?
Avoid overfilling the tortillas and ensure your enchilada sauce isn’t too thin. Warming tortillas properly also helps them absorb less moisture.
Can I make these enchiladas ahead of time?
Yes, you can assemble the Cheesy Chicken and Chile Enchiladas a day or two in advance and store them covered in the refrigerator. Bake as directed when ready.
What’s the best way to shred chicken for this recipe?
Use two forks to pull apart cooked chicken breast or thighs. A stand mixer with the paddle attachment can also shred warm chicken in seconds for easy preparation.
What can I serve with these enchiladas?
Classic sides include Mexican rice, refried beans, or a fresh green salad. You can also offer toppings like avocado, salsa, or extra sour cream.
Final Thoughts
Cooking is a beautiful way to connect with our heritage and create lasting family memories. These Cheesy Chicken and Chile Enchiladas embody that spirit, bringing a comforting, flavorful, and easy-to-make dish to your table.
They prove that simple ingredients and a little love can produce a meal that nourishes both body and soul. We encourage you to try this recipe, gather your loved ones, and savor the joy of simple cooking. Share your experiences or any delightful variations you discover in your kitchen!
Easy Cheesy Chicken and Chile Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 375°F. Spread 1 cup of warmed enchilada sauce evenly onto the bottom of a 13×9-inch baking pan that has been sprayed with cooking spray.
- In a bowl, combine the shredded cooked chicken, frozen corn, undrained chopped green chiles, 3/4 cup of the shredded cheese, and 3/4 cup of the sour cream. Spoon this mixture down the center of each warm corn tortilla and roll them up.
- Arrange the rolled enchiladas, seam-side down, in the prepared baking pan over the sauce. Pour the remaining enchilada sauce over the top of the enchiladas and cover the pan.
- Bake the covered enchiladas for 20 minutes, or until they are heated through. Remove the cover, sprinkle the remaining cheese over the enchiladas, and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas immediately, topped with the remaining sour cream and garnished with fresh chopped cilantro.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
