Easy Creamy Chicken Enchiladas
Try these creamy chicken enchiladas for a quick, easy, and comforting weeknight meal! Tender chicken, red enchilada sauce, melty cheese, and taco seasoning are tossed with corn tortillas and baked to perfection.
Servings: 6 servings
Calories: 602kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 1 tablespoon taco seasoning homemade or store bought
- 4 cups rotisserie chicken shredded
- 4 ounces diced green chilies mild
- 12 ounces red enchilada sauce mild
- 6 corn tortillas cut into 1 x 2 inch strips (6 inch)
- 2 cups Mexican blend cheese shredded and divided
- 1 large avocado sliced for serving
- ¼ cup cilantro torn for serving
- ½ lime for serving
- ¼ cup sour cream for serving
Instructions
- Preheat the oven to 375°F with a rack fitted in the center of the oven.
- Heat a !2 inch heavy bottomed oven-proof skillet over medium heat. Add the olive oil, onions, taco seasoning and cook until translucent, about 5 minutes.
- Add the shredded rotisserie chicken, green chilies and enchilada sauce to the skillet, stir to combine
- Cut the tortillas in half and then in 4th to create strips. Add the tortilla strips to the skillet, making sure to separate them so they don’t stick together. Turn off the heat.
- Now add 1 cup of the cheese and mix together. Top with remaining 1 cup of cheese and bake uncovered on the center rack until the cheese is melted and the sauce is bubbling, about 12-15 minutes.
- When ready to serve, top with your favorite toppings. I add sliced avocado or guacamole, cilantro, lime and sour cream. Enjoy while warm.
Notes
Optional add ins: corn, beans, other cheeses, jalapeño.
Nutrition
Calories: 602kcal | Carbohydrates: 24g | Protein: 56g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 180mg | Sodium: 1382mg | Potassium: 329mg | Fiber: 6g | Sugar: 6g | Vitamin A: 815IU | Vitamin C: 10mg | Calcium: 477mg | Iron: 1mg