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 cups Mexican blend shredded cheese (cheddar/jack)
1 cup sour cream
4 ounces 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.

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swampwitch 9002810

Nov 05, 2014

This was awesome, whole family loved it. will definitely make again

L Graham

Aug 06, 2010

No one in their right mind would use Velveeta cheese in a Mexican dish; the preferred cheeses are Monterey Jack and Longhorn cheddar.

Neds girl

May 01, 2010

The print button at the top of the recipe works fine for me.

SylviaC

Mar 10, 2010

HI, For the person having problems printing recipes without all the surroundings. I always copy the recipes into Microsoft Word. I highlight all I want and copy and paste. Then I print from there. Hope this helps.

Bunzo

Feb 28, 2010

How can I print a recipe without all the surrounding words and pictures. Just the recipe, nothing else.