Easy Chicken Enchiladas -

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5 from 4 votes

Easy Chicken Enchiladas

These Easy Chicken Enchiladas are baked in casserole form for a simple, delicious weeknight meal!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American, Mexican

Keyword: chicken, enchilada

Servings: servings

Calories: 573kcal

Author: David

Ingredients

½ Tbsp olive oil
1 cup diced white onions
1 jalapeno diced, ribs and seeds removed
2 tsp minced garlic
8 oz. cream cheese
½ cup sour cream
½ cup salsa
4 cups chopped cooked chicken (see note)
10 6”-7” corn tortillas, see note
2 cups shredded Monterey Jack or Pepper Jack cheese I used Cabot Pepper Jack
2 10-oz. cans green enchilada sauce
¼ cup chopped cilantro

Instructions

Preheat oven to 350°F.
Spray a 9”x13” baking dish with nonstick cooking spray; set pan aside.
Using a large skillet, add olive oil and place over medium heat.
Once hot, add onions and jalapeno; sauté for 4-5 minutes, stirring occasionally.
Add the garlic; continue sauteing for 1-2 more minutes, stirring often. Remove skillet from heat and set aside.
Place cream cheese in a microwavable bowl and microwave in 15-second intervals until soft and easy to stir.
Transfer softened cream cheese into a large mixing bowl. Add sour cream and salsa; blend until well combined. Add cooked chicken and sauteed onion mixture (from above); stir until well combined.
Spread ½ cup of enchilada sauce on the bottom of the prepared casserole dish.
To assemble enchiladas, spread ~1 Tbsp of enchilada sauce on each tortilla. Spread ~¼ cup of chicken mixture down center of each tortilla. Sprinkle ~2 Tbsp of cheese on top of chicken filling. Roll each tortilla up and place seam-side down in the prepared baking dish. Pour any remaining enchilada sauce on top of rolled enchiladas. Top with remaining shredded cheese. (Note: Feel free to create a 2nd layer of enchiladas on top if needed!)
Wrap top of baking dish with aluminum foil. Bake for 15 minutes.
Remove foil and continue baking for 20-25 minutes, or until top begins to turn light golden brown.
Garnish with chopped cilantro and serve hot.

Notes

Using a rotisserie chicken makes this recipe very easy!

Corn tortillas are typically not as soft as flour tortillas. To soften corn tortillas before rolling, brush the tortillas lightly with vegetable oil and stack on a microwaveable plate. Microwave for 60 seconds.

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