Cheesy Chicken Enchiladas
This oven-baked and super cheesy recipe is an absolute delight. Heaps of cheese and Mexican flavors combine to make this quick and easy recipe a go-to dinner any night of the week.
Notes
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Cooking Time1 hr
Ingredients
- 4 skinless boneless chicken breasts, cooked and diced
- 3/4 cup mild salsa
- 1/2 green bell pepper, diced
- 1/2 large yellow onion, diced
- 2 cup Mexican blend shredded cheese (cheddar/jack)
- 1 cup sour cream
- 4 ounce cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 teaspoon dried cilantro
- 8 flour tortillas
- 1 cup Velveeta cheese, cubed
- 1/2 cup milk
Instructions
- In large bowl, thoroughly mix chicken, salsa, bell pepper, onion, shredded cheese, cream cheese, sour cream, garlic powder, paprika, salt, pepper and cilantro.
- Fill 8 large flour tortillas with this mixture, roll them up and place in a sprayed/greased casserole dish.
- Sauce: combine cheese and milk. Microwave on high, stopping to stir often, until cheese is melted and sauce is smooth; it has a tendency to boil over. Pour cheese sauce over enchiladas covering completely. Spread a little more salsa over cheese sauce.
- Cover with foil and bake at 325 degrees F for 45-60 minutes. Remove from oven and remove foil and allow to stand for 10 minutes before serving.