Mama R's Cheesy Chicken Enchiladas

Prep:20minCook:45min

My take on enchiladas that make my teenager so very happy! I have made chicken enchiladas from several different recipes, but now I make them this way, with a few tweaks and shortcuts. I serve these with refried beans, Spanish Rice, and a simple green salad. Green chilis can also be added, but my son doesn't like them. A large square casserole dish would be *just right* for this, but we don't have one, so I end up squeezing them into a 9 x 13 baking dish.

Updated at: Thu, 17 Aug 2023 05:08:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories640.9 kcal (32%)

Total Fat37.2 g (53%)

Carbs44.7 g (17%)

Sugars6.6 g (7%)

Protein33.1 g (66%)

Sodium2219.3 mg (111%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 cupschicken

shredded, cooked, 3 chicken breast halves or thighs

3 cupsshredded monterey jack cheese

3 tablespoonstaco seasoning

1 cancream of chicken condensed soup

1 cancheddar cheese condensed soup

⅓ cuptaco sauce

1 canred enchilada sauce

8wheat tortillas

large

Instructions

Step 1

PREPPING THE CHICKEN: To cook the chicken, I cut the breasts or thighs into 3 or 4 chunks, and boil them in a pot of salty water. This takes about 15 minutes - maybe less if the chunks are smaller. Using tongs, I then transfer the cooked chunks to a mixing bowl. I shred the chicken using a handheld mixer on low speed.

Bowl

CooktopHeat

Tongs

MixerMix

Pot

Step 2

FILLING MIXTURE: Once the meat is shredded, I mix the seasonings, the chicken soup, the taco sauce, and 2 cups of the cheese together. Mix very well. If you like, add a drained can of chopped green chilis at this step.

Bowl

Measuring cup

Wooden Spoon

Step 3

ROLLING THE ENCHILADAS: I portion a 1/2 cup of the cheesy chicken mixture per tortilla wrap. I spread it in a line at one side, then roll it up as tightly as I can. I have tried both tucking the ends in or leaving the rolls open at each end. We like the open ends, but they do not fit easily into a standard 9 x 13 dish. Oh well!

Measuring cup

Step 4

LOADING THE BAKING DISH: Spray the baking dish. Mix the enchilada sauce and the cheddar cheese soup together. I spread about 3/4 of a cup of this second mixture evenly on the bottom of the baking dish, then start fitting the enchilada rolls into the dish.

Baking dish

Step 5

SMOTHERING THE ENCHILADAS: I spread evenly the remaining soup-sauce mix overtop of the enchiladas, and then sprinkle the remaining cup of cheese on top.

Step 6

BAKING: Cover your baking dish in foil. It doesn't have to be tight. Bake at 375 for 30 minutes.