Amazing Chicken Enchiladas Recipe
These addicting, simple Chicken Enchiladas are filled with chicken, three kinds of cheese, and my secret ingredient, Queso!
I’m not sure there is a more beloved Mexican recipe my family loves more than these chicken enchiladas. Flour tortillas filled to the brim with roasted chicken, lots of cheese and spices, and then smothered with a sour cream and salsa verde sauce. It is comfort food to the max and never is turned down by anyone.
Pro tips for making Chicken Enchiladas
- I used 3 chicken breasts that I roasted myself. After shredding, I had a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!
- My queso cheese sauce was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if that happens to be cold too) to soften them both up.
- Feel free to use a red enchilada sauce in place of my homemade salsa verde one. Both are delicious!
Can I freeze this chicken enchilada recipe?
The short answer is yes but the long answer is no. If you want to freeze these enchiladas, be sure to omit the salsa verde and sour cream and freeze plain. Wrap them well and freeze. When you’re ready to bake, remove from the freezer, cover with sauce and extra cheese and bake. I don’t like to freeze dairy products, specifically cream cheese and sour cream because you never know when they will separate. So stay on the safe side and freeze the bare enchiladas on their own.
- 1.25 pounds boneless skinless chicken breasts 3 breasts1.25 pounds boneless skinless chicken breasts 3 breasts
- 1 teaspoon fajita seasoning or cumin1 teaspoon fajita seasoning or cumin
- salt & pepper to tastesalt & pepper to taste
- 3 tablespoons olive oil3 tablespoons olive oil
- 4 oz. cream cheese softened4 oz. cream cheese softened
- 1/2 cup prepared queso cheese sauce I got mine from Trader Joe's1/2 cup prepared queso cheese sauce I got mine from Trader Joe's
- 1 teaspoon cumin1 teaspoon cumin
- salt to tastesalt to taste
- 12 oz. shredded Mexican 3-cheese blend divided12 oz. shredded Mexican 3-cheese blend divided
- 7 fajita sized flour tortillas 8 inch size7 fajita sized flour tortillas 8 inch size
- 12 oz. mild salsa verde12 oz. mild salsa verde
- 1/2 cup sour cream1/2 cup sour cream
- 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.