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    You are in: Home / Recipes / Cheese and Chicken Enchiladas Recipe
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    Cheese and Chicken Enchiladas

    Cheese and Chicken Enchiladas. Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    jkoch960's Note:

    Believe me, I am not much of Mexican food eater. But this dish is fantastic! And it may be because it doesn't have a lot of the "authentic" ingredients that a lot of other enchiladas do. But, every time I serve them, I get rave reviews!

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    Units: US | Metric

    • 2 cups shredded cooked chicken (or browned ground beef)
    • 1 (8 ounce) package shredded Mexican blend cheese (2 cups)
    • 1 cup shredded cheddar cheese (4 oz)
    • 2 sweet red peppers, chopped
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon cumin
    • 12 (6 inch) corn tortillas
    • 1 (19 ounce) can red enchilada sauce
    • 3/4 cup half-and-half


    1. 1
      Heat oven to 350°F
    2. 2
      Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
    3. 3
      Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
    4. 4
      Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
    5. 5
      Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
    6. 6
      Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
    7. 7
      Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
    8. 8
      Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.

    Ratings & Reviews:

    • on September 24, 2010


      I am a new to cooking for myself and I almost doubted that this would taste good,but it was so delicious and had an authentic taste to it. The kind of experience you would get from your little hole in the wall Mexican restaurant. Excellent and easy to make. I followed pretty closely except for the red peppers since my husband does not like vegetables in his food. So I used a little cilantro and some scallions. I was conservative because I did not want to mess the taste up. I used a Mexican brand red sauce out of the can and the half and half. I questioned that but there was no need, it made it so good and added to the authenticity especially using the corn tortillas! I can add black olives and serve with sour cream next time! I can also make a ton of this in advance, freeze and enjoy throughout the month. Also would make a great potluck item. Thanks to the contributer. I am so pleased!

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    • on May 25, 2009


      I used only reduced-fat cheddar cheese. I used 1 red pepper and 1 green. For the enchilada sauce I made Red Enchilada Sauce. And I used skim milk in the sauce. This is delicious. Thanks Jkoch :) Made for the Saucy Senoritas of ZWT5

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2009


      Really really good! Used some roasted red peppers and some jalapenos to kick it up. Served with sour cream. Made for ZWT 5.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheese and Chicken Enchiladas

    Serving Size: 1 (311 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 418.9
    Calories from Fat 190
    Total Fat 21.2 g
    Saturated Fat 10.7 g
    Cholesterol 85.8 mg
    Sodium 828.1 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 4.7 g
    Sugars 4.4 g
    Protein 25.1 g

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