Chicken-Chili Enchiladas
Submitted by annabelle
Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThese enchiladas bring a double punch that regular versions can’t touch: canned chili with beans mixed with green enchilada sauce for a thick, hearty blanket over every rolled tortilla.
Inside, it’s all about that two-cheese blend of sharp cheddar and creamy Monterey Jack with chopped chicken and onion.
Dip each tortilla in warm chicken broth before filling to keep them pliable, roll them tight, and line them up seam-side down.
Dollop sour cream on top when they come out of the oven, hot and bubbling with melted cheese.
Pro Tips
- Dip the tortillas quickly in warm broth, just a few seconds. Too long and they’ll tear when you roll them.
- Make these up to an hour ahead and let them sit covered before baking. The tortillas soak up the sauce and get even better.
- Freeze the assembled dish before baking for a future weeknight. Thaw in the fridge overnight, then bake covered until heated through.
- Top with chopped tomatoes and sliced black olives for color and contrast
Ingredients
Directions
Combine cheddar cheese, half of the monterey jack cheese, chicken and onion; set aside.
Dip tortillas, one at a time, in chicken broth to soften.
Fill with about ¼ cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six.
In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and ½ cup of the chicken broth until bubbly.
Pour over filled tortillas.
Sprinkle with remaining monterey jack cheese.
If making ahead, cover and let stand up to 1 hour.
Bake uncovered in a preheated 350℉ (180℃) oven for 30 minutes or until hot and bubbly.
If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot.
To serve, dollop with some of the sour cream.
Serve remaining sour cream separately.
Serve with chopped tomatoes and sliced ripe olives if desired.
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