Best 20 Cheesy Enchiladas Recipes

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Indulge in the tantalizing world of Mexican cuisine with our delectable Cheesy Enchiladas recipe collection. Immerse yourself in the rich flavors of traditional Mexican spices, succulent fillings, and an explosion of melted cheese that will leave your taste buds dancing with joy.

From the classic Beef Enchiladas, bursting with savory ground beef and a robust enchilada sauce, to the tantalizing Chicken Enchiladas, featuring tender chicken enveloped in a creamy sauce, each recipe is a culinary masterpiece waiting to be savored. For a vegetarian delight, try our Black Bean Enchiladas, packed with protein-rich black beans and a medley of colorful vegetables, all smothered in a zesty sauce.

And let's not forget the irresistible Cheese Enchiladas, a symphony of melted cheese enveloped in soft tortillas, topped with a flavorful enchilada sauce. For a unique twist, our Sweet Potato and Black Bean Enchiladas offer a delightful combination of sweet and savory flavors, sure to satisfy even the most discerning palate.

No matter your preference, our Cheesy Enchiladas recipes guarantee a flavor-packed culinary journey. So, gather your ingredients, let your taste buds guide you, and embark on an unforgettable Mexican adventure in your own kitchen.

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

SUPER EASY CHEESY ENCHILADAS



Super Easy Cheesy Enchiladas image

When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)

Provided by CraftScout

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups shredded cheese (whatever floats your boat, I used a preshredded Colby or Monterey Jack blend)
3 ounces cream cheese, softened
1 -2 teaspoon garlic powder
1 -2 teaspoon instant minced onion (or a smidge of grated fresh)
12 corn tortillas
15 ounces enchilada sauce
1/2 cup more shredded cheese

Steps:

  • First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
  • Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
  • Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
  • Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
  • Pour the rest of the sauce on top, spreading it to cover.
  • Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
  • For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

CHEESY CHILI ENCHILADAS



Cheesy Chili Enchiladas image

If you love chili and cheese, this recipe is for you.

Provided by NASCAR24FAN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 6

¼ cup vegetable oil
1 (10 ounce) package corn tortillas
1 (16 ounce) package Cheddar cheese, grated
2 (19 ounce) cans chili without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounce) package processed cheese, cubed, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  • Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
  • Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
  • Bake in the preheated oven until hot and bubbly, about 20 minutes.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g

CHEESY SEAFOOD ENCHILADAS



Cheesy Seafood Enchiladas image

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

CHEESY PORK ENCHILADAS



Cheesy Pork Enchiladas image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons chili powder
2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 1/2 pounds boneless pork butt, cut into 3-inch chunks
3 cups salsa verde
1 cup low-sodium chicken broth
4 cloves garlic, peeled and smashed
1 medium onion, quartered
1 cup light sour cream, plus more for serving
10 medium flour tortillas
2 cups shredded Monterey Jack cheese
Fresh cilantro, for serving, optional

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix the chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks.
  • Turn the oven up to 350 degrees F.
  • Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.
  • Wrap the tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using.

CHEESY BEEF ENCHILADAS



Cheesy Beef Enchiladas image

Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 18

1 pound ground beef
1 cup 4% cottage cheese
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)
SAUCE:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon canola oil
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 698 calories, Fat 38g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 2061mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 45g protein.

CHEESY CRAB ENCHILADAS



Cheesy Crab Enchiladas image

While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 enchiladas.

Number Of Ingredients 15

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 tablespoons plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 tablespoons butter
1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches), warmed
1/2 cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional

Steps:

  • In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

Nutrition Facts : Calories 991 calories, Fat 58g fat (31g saturated fat), Cholesterol 258mg cholesterol, Sodium 2421mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 1g fiber), Protein 55g protein.

CHEESY BEAN ENCHILADAS



Cheesy Bean Enchiladas image

These are very yummy enchiladas with a creamy bean filling and cheesy topping. Inexpensive to make, wonderful if you're on a budget.

Provided by Karamia

Categories     Cheese

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 13

1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons vegetable oil
1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can enchilada sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
1/4 teaspoon salt
1 -2 dash black pepper
10 flour tortillas
2 tablespoons water
2 cups shredded monterey jack cheese

Steps:

  • Heat oven to 350. Saute onion and garlic in oil until onions are softened.
  • Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
  • Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
  • Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
  • Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
  • Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
  • Serve with extra salsa if desired.

MILD CHEESY CHICKEN ENCHILADAS



Mild Cheesy Chicken Enchiladas image

Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!

Provided by Barbara Hall

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 7

2 cups cubed, cooked chicken meat
¼ cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 ½ cups chopped tomatoes
½ cup black olives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
  • In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
  • Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g

CHEESY POBLANO CHICKEN ENCHILADAS



Cheesy Poblano Chicken Enchiladas image

Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 6

Number Of Ingredients 9

2 cups shredded cooked chicken
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¼ cup Pace® Chunky Salsa
½ cup shredded Monterey Jack cheese or crumbled queso fresco
¼ cup milk
6 (6 inch) corn tortillas, warmed
½ cup chopped tomato
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
  • Stir the remaining soup and the milk in a small bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
  • Bake for 30 minutes or until the enchiladas are hot and bubbling.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 17.4 g, Cholesterol 50 mg, Fat 10.3 g, Fiber 2.2 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 541 mg, Sugar 1.9 g

CHEESY BEEF AND BEAN ENCHILADAS



Cheesy Beef and Bean Enchiladas image

This inexpensive family favorite was adapted from a Chicken and Cheese Enchilada recipe from Campbell's Soup. Easy to assemble, made from ingredients I usually keep on hand and very easy on the budget. Can be made as spicy as you like.

Provided by TXmamacooks

Categories     Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 (10 1/2 ounce) can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce or 1 cup salsa
2 teaspoons chili powder
1 lb ground beef, cooked and drained
3/4 cup shredded cheese, divided
1 (15 ounce) can black beans, rinsed and drained
6 (6 inch) flour tortillas
1/2 cup tomatoes, chopped (optional)
1 green onion, sliced (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
  • Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
  • Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING).
  • Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
  • Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
  • Top with the tomato and onion, if desired.

CHEESY GREEN CHILE CHICKEN CROCK POT ENCHILADAS



Cheesy Green Chile Chicken Crock Pot Enchiladas image

The combination of flavors in these enchiladas was really good! It's an easy recipe to assemble. A super simple slow cooker dinner. Very easy to transport to a potluck, too. We know this will be a hit!

Provided by Stefanie Rowell

Categories     Tacos & Burritos

Time 4h30m

Number Of Ingredients 11

1 box Rice-a-Roni Spanish style rice
1 1/2 c frozen corn
1 can(s) diced green chilies, 4 oz.
3 c chicken, cooked and cut into small pieces
1 can(s) pinto beans, drained and rinsed, 15 oz.
1 jar(s) salsa, 15.5 oz
3/4 c sour cream
1 can(s) cream of chicken soup, 10.5 oz.
2 1/2 c Mexican blend shredded cheese
3 tsp chili powder
6 extra large flour tortillas

Steps:

  • 1. Cook Rice-a-Roni according to directions on the box. Add corn after you add water and seasoning packet.
  • 2. While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese, and the chili powder. When rice is done cooking, add half the cooked rice to the other ingredients and stir all together.
  • 3. Spray Crock Pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of the tortilla and put seam-side down in the bottom of Crock Pot.
  • 4. Spread remaining rice, salsa, and cheese over each layer.
  • 5. Depending on how large your Crock Pot is, you will get either 2 or 3 layers.
  • 6. Turn Crock Pot on low and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).

CHEESY ROTISSERIE CHICKEN ENCHILADAS



Cheesy Rotisserie Chicken Enchiladas image

Mexican comfort food! Warm tortillas with a delicious filling of rotisserie chicken, creamy poblano soup, sour cream, green chiles, cheese, and enchilada sauce, then baked until hot and bubbling. It's quick and easy to make too!

Provided by RFalgout

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h25m

Yield 10

Number Of Ingredients 19

2 tablespoons salted butter
1 (8 ounce) package fresh sliced mushrooms
½ cup chopped yellow onion
½ cup chopped bell pepper
1 teaspoon minced garlic
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 tablespoons chopped fresh cilantro, divided
½ teaspoon ground cumin
½ teaspoon chili powder
1 (10 ounce) can green chile enchilada sauce
4 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend, divided
10 (10 inch) flour tortillas, warmed
1 bunch green onions, sliced
1 medium tomato, diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
  • Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
  • Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
  • Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
  • Bake in the preheated oven until cheese is bubbly, about 35 minutes.
  • Serve hot, garnished with green onions, tomatoes, and remaining cilantro.

Nutrition Facts : Calories 700.3 calories, Carbohydrate 50.2 g, Cholesterol 120.7 mg, Fat 38.4 g, Fiber 4.4 g, Protein 38.6 g, SaturatedFat 17.4 g, Sodium 1494.7 mg, Sugar 4.2 g

CHEESY CHICKEN ENCHILADAS



Cheesy Chicken Enchiladas image

A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.

Provided by catht

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

450 g ground chicken
650 ml chunky salsa, divided
1 1/2 cups shredded cheddar cheese, divided
12 (6 inch) flour tortillas

Steps:

  • In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
  • Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
  • Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
  • Bake in preheated 350F oven for 20 mins or until heated through.

CHEESY CHICKEN ENCHILADAS VERDE



Cheesy Chicken Enchiladas Verde image

The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 jar (16 ounces) Pace® Salsa Verde
1 1/2 cups shredded cooked chicken
1/2 cup sour cream
1 1/2 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortillas or flour tortilla (6-inch), warmed

Steps:

  • Heat the oven to 375 degrees F. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.
  • Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining salsa verde.
  • Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.

CHEESY SOUR CREAM CHICKEN ENCHILADAS



Cheesy Sour Cream Chicken Enchiladas image

AWESOME AND DELICIOUS!! The first time I prepared this dish my DH went crazy scraping his plate! A good OAMC dish for the freezer. Very creamy and easy to prepare. The added toppings give much flavor. This recipe makes a very pretty dish for guests!

Provided by Seasoned Cook

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked chicken (shred or diced)
1 (10 3/4 ounce) cream of chicken soup
3 ounces cream cheese, softened
1/2 cup sour cream
1 cup salsa
1/2 teaspoon chili powder (or to taste)
8 (6 inch) flour tortillas
1/2 cup cheddar cheese
1 plum tomato, chopped
1 tablespoon green onion, diced

Steps:

  • In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
  • In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
  • Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
  • Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
  • Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
  • Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
  • Enjoy!

EASY CHEESY CHICKEN ENCHILADAS



Easy Cheesy Chicken Enchiladas image

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

Provided by mtchbx20

Categories     One Dish Meal

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
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 (about 2 ounces)
6 flour tortillas, warmed (6-inch)
1 small tomatoes, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Steps:

  • 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
  • 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

Nutrition Facts : Calories 623.3, Fat 31.2, SaturatedFat 12.5, Cholesterol 113.8, Sodium 1933.6, Carbohydrate 47.7, Fiber 4.4, Sugar 6.3, Protein 38.1

CHEESY SPINACH ENCHILADAS



Cheesy Spinach Enchiladas image

Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 40m

Yield 6

Number Of Ingredients 9

1 (340 gram) package Yves Veggie Cuisine® Veggie Ground Round Mexican or Original
12 nuggets Europe's Best® Chef's Spinach, thawed, drained and squeezed dry
1 ¾ cups shredded Monterey Jack, Cheddar or Mexican blend cheese
¾ cup cooked Casbah® Freekeh
⅓ cup finely chopped green onion
1 (15 ounce) jar picante sauce
6 (9 inch) original or whole wheat flour tortillas
¼ cup chopped fresh coriander
Sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
  • Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
  • Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
  • Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
  • Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 48 g, Cholesterol 33.5 mg, Fat 20.3 g, Fiber 6.8 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 1337.2 mg, Sugar 5 g

CHEESY ENCHILADAS



Cheesy Enchiladas image

Siesta time! You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Number Of Ingredients 9

1/2 cup small curd creamed cottage cheese
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1 small tomato, chopped (1/2 cup)
2 medium green onion, sliced (2 tablespoons)
1 teaspoon chili powder
1/4 teaspoon salt
1 small garlic clove, finely chopped
4 corn tortillas (6 inches in diameter)
1/4 cup jarred Old El Paso™ taco sauce

Steps:

  • Heat oven to 375°F. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
  • Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
  • Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

CHEESY VEGETARIAN ENCHILADAS



Cheesy Vegetarian Enchiladas image

Loaded with veggies and topped with cheese. Yummy and quick!

Provided by Carla Hauck

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 2h1m

Yield 10

Number Of Ingredients 14

4 cups water
2 cups uncooked brown rice
1 tablespoon olive oil, or to taste
2 bell peppers, diced
1 onion, diced
2 cups fresh spinach
1 cup green beans
½ cup diced mushrooms
2 teaspoons chili powder, or to taste
½ teaspoon paprika, or to taste
2 (15 ounce) cans fat-free refried beans
10 (8 inch) flour tortillas
2 (10 ounce) cans enchilada sauce
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.
  • Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.
  • Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.
  • Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.
  • Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 514.3 calories, Carbohydrate 77.5 g, Cholesterol 22 mg, Fat 14.5 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 6.6 g, Sodium 1003.9 mg, Sugar 3 g

MINI CHEESY CHICKEN ENCHILADAS



Mini Cheesy Chicken Enchiladas image

These individual chicken enchilada cups will absolutely thrill your family. Cooked chicken, picante sauce, sour cream, cream of chicken soup and Monterey Jack cheese combine to make a tasty filling for warm flour tortilla cups. Pop them in the oven for 20 minutes and you've got a creative, delicious meal that can't be beat.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 6

Number Of Ingredients 9

12 (6 inch) flour tortillas, warmed
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¼ cup sour cream
¾ cup Pace® Picante Sauce
1 teaspoon chili powder
3 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
Chopped tomato
Sliced green onion

Steps:

  • Heat the oven to 350 degrees F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
  • Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
  • Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 39.8 g, Cholesterol 60.2 mg, Fat 19.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 8.1 g, Sodium 1153.1 mg, Sugar 3.8 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better your enchiladas will taste. This is especially true for the cheese, salsa, and tortillas.
  • Shred your own cheese: Pre-shredded cheese is often coated with cellulose, which can make it less melty. Shredding your own cheese ensures that it will melt smoothly and evenly.
  • Don't overcook the tortillas: Tortillas should be soft and pliable, but not soggy. If you overcook them, they will become tough and chewy.
  • Fill the tortillas evenly: Don't overstuff the tortillas, or they will be difficult to roll and may break open. Aim for about 1/2 cup of filling per tortilla.
  • Bake the enchiladas until the cheese is melted and bubbly: This usually takes about 20 minutes. You can also broil the enchiladas for a few minutes at the end to get a nice golden brown crust.

Conclusion:

Cheesy enchiladas are a delicious and versatile dish that can be made with a variety of fillings and toppings. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can easily make cheesy enchiladas at home that will rival any restaurant's. So next time you're looking for a crowd-pleasing meal, give cheesy enchiladas a try!

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