Best 8 Quick And Easy Cheesy Chicken Enchiladas Recipes
If you're looking for a quick and easy dinner recipe that'll satisfy your craving for cheesy Mexican flavors, look no further! These chicken enchiladas are the perfect solution for busy weeknights. With just a few simple ingredients and minimal prep time, you can whip up a delicious and comforting meal that the whole family will love. So gather your ingredients, preheat your oven, and get ready to indulge in a cheesy, flavorful enchilada experience that'll leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
QUICK AND EASY CHICKEN ENCHILADA RECIPE (WITH LEFTOVER CHICKEN)
Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They're creamy, cheesy, fast and delicious!
Provided by Katie
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
- Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
- Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
- Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.
Nutrition Facts : ServingSize 2 enchiladas, Calories 421 calories, Sugar 10 g, Fat 17 g, SaturatedFat 8 g, Carbohydrate 40 g, Fiber 5 g, Protein 29 g
QUICK AND EASY CHEESY CHICKEN ENCHILADAS
Delicious enchiladas that start with Progresso Soup, giving them a tasty flavor. Recipe from PocketChangeGourmet.com. Adapted from Betty Crocker
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In medium bowl, combine soup and enchilada sauce
- Spread 1 cup soup mixture into 11x7 inch baking dish
- In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
- Warm tortillas in the microwave with a paper towel, heat on High 1 minute until soft
- Place ¼ cup chicken mixture down the center of each tortilla
- Roll up and place seam sides down in baking dish
- Pour remaining soup mixture over enchiladas.
- Sprinkle with remaining 1 cup cheese and green onions on top.
- Bake about 30 minutes or until cheese is melted and sauce is bubbly
- Serve plain or with your favorite toppings
QUICK CHEESY CHICKEN ENCHILADAS
Found this recipe at Kraft Foods and didn't want to loose it, so I'm posting here for safe keeping and hope you all like it too. It's a quick week night meal and very tasty.
Provided by Miss Annie in Indy
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F
- Combine chicken and soup; spoon evenly down centers of tortillas.
- Roll up.
- PLACE, seam-sides down, in 13x9-inch baking dish; top with tomatoes and cheese.
- Cover with aluminum foil.
- BAKE 30 to 35 min or until cheese is melted and enchiladas are heated through, removing the foil after 20 minute.
Nutrition Facts : Calories 523.8, Fat 23.8, SaturatedFat 9.9, Cholesterol 93.2, Sodium 1551.6, Carbohydrate 44.7, Fiber 3, Sugar 8, Protein 32.4
CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS
A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
QUICK & EASY CHICKEN ENCHILADAS
From the Ortega website. Good way to use up leftover chicken. I make this often, and serve with shredded lettuce, diced white onion, and diced fresh tomatoes on the side. To warm tortillas, microwave on high power in a microwave-safe plastic bag until warm, about 45 seconds
Provided by Lisa1
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Grease 11x7-inch baking dish.
- Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
- Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
- Place seam-side down in baking dish.
- Top with remaining enchilada sauce and cheese.
- Bake for 15 to 20 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 396.4, Fat 15.9, SaturatedFat 7.2, Cholesterol 94.2, Sodium 1721.8, Carbohydrate 31, Fiber 4.4, Sugar 4.3, Protein 32.2
EASY CHEESY CHICKEN ENCHILADAS!
This is a quick, throw-together recipe I made up with ingredients I happened to have in the cupboard! We like to eat this with tortilla chips on the side, as the enchiladas come out very creamy!
Provided by usmcpatience
Categories One Dish Meal
Time 35m
Yield 6-8 enchilladas, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese.
- Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full.
- Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese.
- Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.
Nutrition Facts : Calories 579.5, Fat 21.5, SaturatedFat 8.4, Cholesterol 75.3, Sodium 1758, Carbohydrate 64.1, Fiber 4.4, Sugar 3.1, Protein 30.5
QUICK AND EASY CHICKEN ENCHILADAS
My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!
Provided by Troop Angel
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until it falls apart, then shred.
- Mix 1/2 can of sauce and a little cheese with chicken.
- Put other 1/2 can on bottom of 11x9 baking dish.
- Microwave tortillas until soft.
- Roll chicken mixture into tortillas.
- Put in pan semi-tightly.
- Cover with remaining 2 cans sauce.
- Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
- Brown top slightly or to preference.
Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6
Tips:
- To make the enchiladas ahead of time, assemble them and store them in the refrigerator for up to 24 hours before baking.
- If you don't have a Dutch oven, you can use a large skillet or baking dish.
- To make the enchiladas more spicy, add a teaspoon or two of chili powder to the sauce.
- To make the enchiladas more cheesy, use a Mexican cheese blend or a combination of cheddar and mozzarella cheese.
- Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or Pico de Gallo.
Conclusion:
This cheesy chicken enchilada recipe is a quick and easy weeknight meal that the whole family will love. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner idea, give this recipe a try!
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