How to Make Tasty Baked Chicken Enchiladas

Delicious, fresh and tasty.

Baked Chicken Enchiladas. Roll even amounts of the mixture in the tortillas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.

Baked Chicken Enchiladas Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives. You can cook Baked Chicken Enchiladas using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Baked Chicken Enchiladas

  1. Prepare 3 of boneless skinless chicken breasts.
  2. Prepare 1 (8 oz.) of pkg. cream cheese, softened.
  3. Prepare 1 cup of sour cream.
  4. You need 2 cups of salsa (I use Pace Picante).
  5. You need 1 can of Rotel, drained.
  6. It's 1 (8 oz.) of pkg. Monterey Jack Cheese.
  7. It's 1 (8 oz.) of pkg. Colby Jack Cheese.
  8. Prepare 20-25 of corn tortillas.
  9. You need of Toppings: sour cream, green onions.

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. It came out more like a cheesy stew. I served it over yellow rice.

Baked Chicken Enchiladas step by step

  1. Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel..
  2. Shred completely and set aside..
  3. Shred cheeses and set aside..
  4. Slice up green onions if desired for topping and set aside..
  5. Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined..
  6. Fold in the chicken completely..
  7. Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable..
  8. Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes..
  9. Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops..
  10. Top with remaining cheese..
  11. Bake for 20 minutes or until hot and bubbly..
  12. Enjoy!.

In a medium bowl, cream together the cream cheese and sour cream. Stir in half of the shredded cheese. I can't wait to share with you this amazing and easy Baked Enchilada Chicken Recipe! It's packed with some much flavor that you won't even miss all the carbs! This keto enchilada chicken is surprisedly delicious!