Cheesy Chicken Enchiladas

By: Mike, Posted: 7/25/2023

Enchilada lover like us? Here’s our favorite recipe for Cheesy Chicken Enchiladas. These are smothered in enchilada sauce and full of flavor.

Craving Mexican Food but want something other than enchiladas? Check out our recipe for Crock-Pot Chili Verde Tacos.

Our Cheesy Chicken Enchiladas

Need a recipe for dinner tonight that’s going to hit the spot? Try our Cheesy Chicken Enchiladas. When Minda and I first started dating, I quickly became aware that her favorite type of food was Mexican. When I would ask her what she wanted to eat there was no I don’t know or whatever you want, it was always MEXICAN! Enchiladas are one of Minda’s favorite Mexican dishes. As time went by, dating turned to an engagement, then marriage, and somewhere in the mix a baby so going out to eat became scarce. We had to improvise and start cooking Mexican food on our own. After many delicious attempts we landed on a keeper for our Cheesy Chicken Enchiladas.

Contents

Cheesy Chicken Enchiladas
By: Mike, Posted: 7/25/2023
Our Cheesy Chicken Enchiladas
Ingredients, Substitutions, and Additions
Preferred Pairings for Cheesy Chicken Enchiladas
Shredded Chicken in the Crock-Pot vs. Pan Fried Chicken
Ingredients for Cheesy Chicken Enchiladas
Directions
Chicken with Green Chile Enchilada Sauce
Roll and Bake Cheesy Chicken Enchiladas

Ingredients, Substitutions, and Additions

Chicken – In our recipe we used Chicken Tenderloins (because that is what we always have on hand) but Breast and Thigh meat make amazing substitutions.

Cheese – Use your favorite type of cheese in your Cheesy Chicken Enchiladas. Use a Pepper Jack to add some extra spice or a Caso Queso for some creaminess.

Green Chile Enchilada Sauce – Use your favorite Enchilada sauce in your Cheesy Chicken Enchiladas. Experiment with different variations in heat. Sometimes we love to go hot and enjoy the burn.

Fresh Veggies – add some diced onion and jalapeno during the cooking process. You can add the directly into the Crock-Pot.

Toppings – Sour cream is a must. Try and mix it up by using a little cottage cheese. If you desire more burn, use your favorite hot sauce.

Preferred Pairings for Cheesy Chicken Enchiladas

Our Cheesy Chicken Enchiladas are easily complemented by our Homemade Pico de Gallo or our Quick and Easy Mexican Rice.

Quick and Easy Mexican Rice – One of our favorite sides is Mexican Rice. This rice is packed with lots of flavor and best of all it can be made in just a few minutes.

Homemade Pico de Gallo – Nothing beats a gook snack break. In just a few steps you can have an amazing Pico de Gallo that always hits the spot.

Shredded Chicken in the Crock-Pot vs. Pan Fried Chicken

To make this meal really easy we like to cook our chicken in the Crock-Pot and shred it. But what if you don’t have time? It’s easy to just pan fry the chicken and dice it up into tiny pieces before rolling it into your tortillas. It gives the enchiladas a different texture but is just as tasty. Here’s how we do this…

Season both sides of the Chicken Tenders with dry ingredients.
Bring a large pan to medium heat and add 2 tbs of oil. Lay chicken in a single layer in the hot pan and cover. Allow chicken to cook for approx. 10-12 minutes, flipping half way through to cook the opposite side. Chicken is done when internal temperature is 165°. Turn off heat, remove chicken from the pan and set on a cutting board.
Dice chicken into small pieces about 1/4″ to 1/2″ pieces. Return diced chicken to the pan and pour in 1/2 cup of Green Chile Enchilada Sauce and stir.

Quick and Easy Mexican Rice

Crock-Pot Chili Verde Tacos

Homemade Pico de Gallo

Ingredients for Cheesy Chicken Enchiladas

3 tbs homemade taco seasoning
1 lb Chicken Tenders
28 oz can Green Chile Enchilada Sauce
16 oz Shredded Cheese
10 Flour Tortillas
Non-Stick Cooking Spray

Directions

Chicken with Green Chile Enchilada Sauce

Season both sides of the Chicken Tenders with dry ingredients and layer them into a Crock-Pot. Pour approx. 10 ounces of Green Chile Enchilada Sauce on top of the Chicken (be sure to cover Chicken completely with enchilada sauce) and cover with lid. Set Crock-Pot to low and cook for 4 hours.

Pull Chicken from the Crock-Pot and shred into a medium bowl. Add 1/2 cup of the enchilada sauce from the Crock-Pot into the shredded Chicken.

Roll and Bake Cheesy Chicken Enchiladas

Preheat oven to 350°.

Spray a 9×13 inch casserole dish liberally with non-stick cooking spray.

Bring large pan to medium/low heat. Place one tortilla in the pan and heat for 45 seconds on each side. Remove the tortilla and place on a flat surface. Add 2 tbs of the shredded chicken in a horizontal line on top of the heated tortilla. Sprinkle 1 oz of Shredded Cheese against the chicken. Tightly roll the tortilla to surround the chicken and cheese. Place rolled tortilla into prepared casserole dish. Continue heating tortillas and rolling them with chicken and cheese.

Once all enchiladas have been prepared and placed into the casserole dish, cover them with remaining enchilada sauce. Sprinkle remaining cheese on top of enchiladas. Cover with foil and place in preheated oven. Cook for 20 minutes or until sauce starts to bubble in the corners. Remove foil from the casserole dish and cook in oven for an additional 5 minutes to toast the cheese topping. Remove from oven and serve. Enjoy!

Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.

Kick'n Kitchen Catalog