Three Cheese Chicken Enchiladas

Submitted 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!"

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1⁄2 cup vegetable oil
• 12 corn tortillas
• 14 ounces enchilada sauce (preferred brand, La Victoria)
• 4 ounces cream cheese
• 3⁄4 cup sour cream
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon ground cumin
• 2 cups shredded cooked chicken breasts
• 2 1⁄2 cups shredded monterey jack cheese
• 1 cup shredded sharp cheddar cheese
• 1⁄4 cup chopped green onion

• Garnishes

• sour cream
• shredded lettuce
• chopped tomato
• black olives

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!

Reviews

[Catherine B.]

Our new favorite enchiladas! During COVID, we aren't visiting restaurants so I was happy to try this recipe. I added a bit of coriander & fresh cilantro to the chicken mix. DH says this is better than any of the restaurants!

 

[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!

 

[Chicken Queen]

These are amazing!! I have made this recipe for a couple of years and am just now getting around to review them. I use green enchilada sauce but otherwise make the recipe exactly as written - I wouldn't change anything else!! My whole family loves them. Thank you for posting your recipe!!

 

[dogsandwoods]

Made this using tortilla #50820 and enchalada sauce #395141 and it came out fantastic! The only change that I would make would be to thank I'fortuna chef #1900559 for the zaar mail about how to use the mole sauce. This was amazing...and enough for six people. Thank you for posting!

 

[Queen of Harts]

Oh, yum! I wanted a recipe with cream cheese like my MIL makes, and this actually came out a bit better! : ) I bought chicken tenders, seasoned them with a chipotle seasoning mix and then grilled them in my grill pan. Then I used my kitchen shears to cut it up into the filling mixture. I used 6 corn tortillas and 6 flour tortillas and added a can of Rotel to the filling, which gave it just the right amount of kick. Thanks!