Best 12 Cheese And Chicken Enchiladas Recipes

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Indulge in a culinary journey with our collection of tantalizing cheese and chicken enchilada recipes. These delectable dishes combine the richness of melty cheese, tender chicken, and flavorful sauces, resulting in a symphony of flavors that will delight your taste buds. From classic enchiladas brimming with traditional Mexican spices to unique variations featuring creative ingredients, our recipes offer a diverse selection to satisfy every palate. Embark on this culinary adventure and discover your new favorite enchilada recipe today!

Check out the recipes below so you can choose the best recipe for yourself!

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS



Campbell's® Easy Chicken and Cheese Enchiladas image

A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 6

Number Of Ingredients 9

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
½ cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Steps:

  • Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  • Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g

EASY CHICKEN AND CHEESE ENCHILADAS



Easy Chicken and Cheese Enchiladas image

Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

Steps:

  • Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

CHEESE AND CHICKEN ENCHILADAS



Cheese and Chicken Enchiladas image

This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 package (9 ounces) frozen diced cooked chicken breast, thawed and chopped
4 ounces cream cheese, cubed
1 can (4 ounces) chopped green chilies
1/4 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
4 ounces process cheese (Velveeta), cubed
1/2 cup diced fresh tomato, divided
2 tablespoons milk

Steps:

  • In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.

Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN-AND-CHEESE ENCHILADAS



Chicken-and-Cheese Enchiladas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
  • Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
  • Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

CHICKEN AND CHEESE ENCHILADAS



Chicken and Cheese Enchiladas image

A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.

Provided by TheGrumpyChef

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 (1 1/4 ounce) package taco seasoning
1 tablespoon olive oil
1/2 cup water
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 cups shredded monterey jack cheese
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 (15 ounce) container ricotta cheese
1 (4 1/2 ounce) can chopped green chilies
1 egg
1 (16 ounce) jar chunky salsa
1 (10 1/2 ounce) package 6-inch flour tortillas

Steps:

  • Heat oven to 350 degrees F.
  • In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
  • In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
  • Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
  • In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
  • Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
  • Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
  • Bake 20 to 25 minutes or until cheese is melted.

STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE



Stacked Chicken Enchiladas with Salsa Verde and Cheese image

Provided by Roberto Santibañez

Categories     Cheese     Chicken     Dairy     Herb     Pepper     Vegetable     Bake     Cinco de Mayo     Dinner     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde , divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.

Steps:

  • Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
  • Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
  • Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
  • Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

CHEESE AND CHICKEN ENCHILADAS



Cheese and Chicken Enchiladas image

Believe me, I am not much of Mexican food eater. But this dish is fantastic! And it may be because it doesn't have a lot of the "authentic" ingredients that a lot of other enchiladas do. But, every time I serve them, I get rave reviews!

Provided by jkoch960

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups shredded cooked chicken (or browned ground beef)
1 (8 ounce) package shredded Mexican blend cheese (2 cups)
1 cup shredded cheddar cheese (4 oz)
2 sweet red peppers, chopped
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cumin
12 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
3/4 cup half-and-half

Steps:

  • Heat oven to 350°F
  • Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
  • Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
  • Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
  • Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
  • Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
  • Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
  • Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.

CHEESE AND CHICKEN ENCHILADAS (OAMC)



Cheese and Chicken Enchiladas (OAMC) image

Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.

Provided by TishT

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breasts (about 1/2 lb)
1 cup reduced-fat sharp cheddar cheese, divided (4 oz)
1 cup picante sauce
3 ounces neufchatel cheese, diced
1 teaspoon cumin
1 1/2 cups bottled green taco sauce
8 6-inch flour tortillas

Steps:

  • Coat a large skillet with cooking spray and saute onions until soft.
  • Meanwhile, mix chicken, 1/2 c.
  • cheddar, picante sauce and cream cheese.
  • Addto onions and cook over low heat until cheese begins to melt.
  • Spoon about 1/3 cup filling on each tortilla ands roll up.
  • Place enchiladas (seam side down) in a 9x13 baking dish.
  • Drizzle with taco sauce and remaining cheese.
  • *Note:I flash freeze them and bag at this point in family size portions.
  • If you are going ahead and eating now cover and bake at 350F 15 minutes.
  • If you are pulling from the freezer, thaw in the refrigerator then bake.

EASY CHICKEN AND CHEESE ENCHILADAS



Easy Chicken and Cheese Enchiladas image

Make and share this Easy Chicken and Cheese Enchiladas recipe from Food.com.

Provided by the Jilb

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 5

1 1/2 cups shredded cooked chicken
1 -1 1/2 cup shredded cheddar cheese
1 (16 ounce) jar chunky salsa
4 ounces cream cheese
soft taco-size flour tortillas

Steps:

  • Heat oven to 350.
  • In skillet melt cream cheese, most of cheddar cheese and most of salsa.
  • Add chicken.
  • Spoon mixture into tortilla shells.
  • Roll the shells, place in 9 x 13 greased pan.
  • Drizzle with remaining salsa and sprinkle with remaining cheese.
  • Cover and bake until hot; about 30 minutes.

Nutrition Facts : Calories 110.4, Fat 7.6, SaturatedFat 4.4, Cholesterol 33.4, Sodium 326.4, Carbohydrate 2.7, Fiber 0.6, Sugar 1.2, Protein 8

SPEEDY CHEESE AND CHICKEN ENCHILADAS



Speedy Cheese and Chicken Enchiladas image

These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!

Provided by Debs Recipes

Categories     Chicken

Time 25m

Yield 8 enchiladas

Number Of Ingredients 8

3/4 cup chopped onion
2 tablespoons olive oil
2 cups diced cooked chicken
1 (15 ounce) can green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated Mexican blend cheese, divided
8 flour tortillas

Steps:

  • Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
  • Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
  • Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
  • NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.

EASY CHICKEN AND CHEESE ENCHILADAS



EASY CHICKEN AND CHEESE ENCHILADAS image

Categories     Chicken     Bake     Dinner

Yield 6 servings

Number Of Ingredients 9

1 can campbell's condensed cream of chicken soup
1/2c sour cream
1c pace picante sauce
2t chili powder
2c chopped cooked chicken
1/2c shredded monterey jack cheese
6 flour tortillas (6")
1 small chopped tomato (optional)
chopped green onions (optional)

Steps:

  • 1. Heat oven to 350. Stir soup, sour cream, picante sauce, and chili powder in a medium bowl. 2. Stir 1 cup soup mixture with chicken and cheese in a 2nd bowl. 3. Divide chicken mixture among tortillas (warm tortillas first to make them easier to roll). Roll up tortillas and place seam-side down in 11 by 7 baking dish. Pour remaining soup mixture over tortillas. Cover baking dish. 4. Bake 40mins or until enchiladas are hot and bubbling. Top with tomato and green onion, if using.

CHICKEN AND CHEESE ENCHILADAS



CHICKEN AND CHEESE ENCHILADAS image

Categories     Chicken     Broil     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 12

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Tips:

  • For the best flavor, use a combination of cheeses, such as cheddar, Monterey Jack, and queso fresco.
  • If you don't have enchilada sauce, you can make your own by simmering tomato sauce with chili powder, cumin, and oregano.
  • Be sure to heat the tortillas before filling them, so that they are pliable and don't crack.
  • If you are short on time, you can use pre-cooked chicken or rotisserie chicken.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Cheese and chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are a great way to use up leftover chicken, and they can be customized to your liking. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give cheese and chicken enchiladas a try!

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