Three Cheese Chicken Enchiladas

READY IN: 1hr 5mins
Recipe by Laura Bodine

Amazing enchiladas! Corn tortillas stuffed with a mixture of tender chicken and three delectable cheeses. Our family's favorite and a frequently requested recipe!

Top Review by dfairban

This is the best enchilada recipe ever, making good use of leftover chicken--both dark and white meat. It makes enough for leftovers which happen to freeze very well, for a future fast, tasty meal! I tend to sprinkle more cheese on top than the 1/2 cup but we love lots of cheese. I also put a good sprinkle of oregano in the cheese mixture, along with the cumin. I serve it with my Spanish rice, and topped with guacamole--heaven on a plate!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
  3. In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
  4. Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
  5. Pour remaining enchilada sauce on top of enchiladas.
  6. Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
  7. Serve with desired garnishes and enjoy!

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