Baked Chicken Cheese Enchiladas
Baked Chicken Cheese Enchiladas

Baked Chicken Cheese Enchiladas

1 Hr(s)
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1 serving
Original recipe yields 1 serving
4 oz cream cheese, softened
1/4 cup sour cream
2 cans (10 oz. each) red enchilada sauce, divided
2 cups grated cheddar or Monterey Jack cheese (or a combination), divided
2 cups shredded cooked chicken
1 cup frozen corn kernals, thawed
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
Salt and black pepper to taste
4 scallions, thinly sliced, divided
12 to 14 corn tortillas
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Let's Make It
1
Preheat oven to 350°F. In a medium bowl, mix cream cheese and sour cream. Stir in 1/2 cup enchilada sauce. Stir in 1 cup grated cheese. In a second bowl, toss chicken, corn, cumin, oregano, cayenne, salt, pepper and half the scallions. Add chicken mixture to cheese mixture and stir to combine.
2
Spread 1/2 cup enchilada sauce over bottom of a baking dish (9x12). Place about 1/3 cup filling on a tortilla, roll up and transfer to baking dish with seam side down. Repeat for remaining tortillas. Pour remaining sauce over enchiladas, spreading to coat all. Sprinkle remaining grated cheese over top.
3
(Enchiladas may be prepared up to this point 12 hours in advance.)
4
Bake 20 to 25 minutes or until hot and bubbly. Sprinkle with remaining scallions and serve warm. Leftovers may be reheated if covered with foil.
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