Amazing Chicken Enchiladas
User Reviews
5
Amazing Chicken Enchiladas
Description
This recipe starts by baking seasoned chicken breasts until cooked, then shredding the meat for a tender filling mixed with cream cheese, a prepared queso cheese sauce, cumin, and salt. The creamy filling is portioned into flour tortillas along with shredded cheese, rolled, and placed into a baking dish. Salsa verde combined with sour cream is whisked smooth and spread over the assembled enchiladas, topped with remaining cheese before baking.
The cooking process ensures the chicken remains moist and the cheeses meld with the tangy, mildly spicy sauce. The tortillas hold the filling, softening slightly from baking. The resulting dish offers a layered texture of creamy filling, tender chicken, and melty cheese with a bright salsa verde contrast.
These enchiladas can be served as a satisfying main course and are best enjoyed hot from the oven to appreciate the flavors and melted cheese texture.
Ingredients
- 1.25 pounds chicken breast 3 breasts, boneless skinless
- 1 teaspoon fajita seasoning or cumin
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil
- 4 oz. cream cheese softened
- 1/2 cup queso cheese sauce I got mine from Trader Joe's, prepared
- 1 teaspoon cumin
- salt to taste
- 12 oz. Mexican 3-cheese blend divided, shredded
- 7 flour tortilla 8 inch size, fajita sized
- 12 oz. salsa verde mild
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and place chicken breasts over top. Sprinkle both sides with fajita seasoning, salt, pepper and olive oil. Rub spices and oil into meat and bake 35-40 minutes or until completely cooked through. Set aside to cool.
- Shred chicken*, discarding any extra fat pieces or tough bits. Place into a large bowl. Combine with cream cheese, queso**, cumin, and salt. Set aside.
- In a medium bowl, whisk salsa verde with sour cream until mostly smooth. Spread about 1/4 cup of sauce across the bottom of a 9x13 glass baking dish.
- Fill 7 tortillas evenly with filling, add in about 2 tablespoons of cheese, roll, and place into baking pan. You should use all the chicken filling and 6 oz of cheese.
- Pour sauce over top of enchiladas and top with remaining 6 oz. cheese.
- Bake at 350 for 20 minutes or until cheese is hot and bubbly. Serve hot.
- *After my chicken was cooked and shredded, I have a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!**My queso was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if its cold too) to soften them both up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7large enchiladas
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 137mg | 46% |
| Sodium | 1330mg | 55% |
| Potassium | 581mg | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 456mg | 46% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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