Baked Chicken Cheese Enchiladas

Recipe courtesy of Gourmet Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (140)

RECIPE
COMMENTS & REVIEWS(140)

Cook Time:
25 min
Level:
--
Yield:
6 to 7 servings as an entree,

Times:

Prep: 25 min
Inactive Prep: --
Cook: 25 min
Total:: 50 min

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Ingredients

4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillas

Directions

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

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Comments & Reviews

recipe Baked Chicken Cheese Enchiladas
H orlando, FL 10-22-2009
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Fantastic!
Rated: 5 stars out of 5

Very easy to make and tastes great! As an alternative, I substituted 2 cups of canned pinto beans for the chicken.
recipe Baked Chicken Cheese Enchiladas
sarah st.charles, CA 10-14-2009
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Sooo Good!!!
Rated: 5 stars out of 5

These enchiladas were VERY Good...made a couple of changes and they turned out perfect! Added sliced black olives, canned... green chilis, garlic, green onions instead of scallions and cilantro into the chicken/cheese mixture also used half salsa half enchilada sauce instead of all salsa, & made xtra sauce (didn't want to risk them being dry like some of the reviews said) They turned out perfect! Wouldn't change a thing!Read more
recipe Baked Chicken Cheese Enchiladas
lisa kirkland, WA 10-07-2009
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Cheesy Chicken Goodness
Rated: 5 stars out of 5

I made these enchiladas last night and let me just say, my oh my! they were super simple and oh so delicious. I added a... little bit of chorizo to the chicken and mixed salsa with enchilada sauce for the top and bottom. My fiance took a bite, leaned over and kissed me they were so good! This has definitely been added to our recipe box.Read more
recipe Baked Chicken Cheese Enchiladas
Cassandra Oregon City, OR 09-25-2009
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Perfect Base Recipe
Rated: 5 stars out of 5

We just made these and LOVED them. We added onions because I love them and can't imagine enchiladas without them. We also... used enchilada sauce instead of salsa, it seemed as though they would be to dry with salsa alone. They were creamy and smoky. Next time I would like to throw in some black olives. We buffed up the cumin and cayenne and added a chopped Serrano pepper for a super spicy treat. I also boiled my chicken breast with lots of salt, pepper, cumin and cayenne to add more flavor to the whole dish, that turned out VERY GOOD. This is a great enchilada recipe that is so fun to play with! Read more
recipe Baked Chicken Cheese Enchiladas
MARY Salem, MA 09-22-2009
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A Favorite
Rated: 5 stars out of 5

I have made this about a dozen times and we are not tired of it yet. To make it even faster, I use Purdue Short-Cuts - one... package is the perfect amount of chicken.Read more
recipe Baked Chicken Cheese Enchiladas
Jennifer Windsor Heights, IA 08-21-2009
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creamy and delicious
Rated: 5 stars out of 5

I had to make a few substitutions based on what I had, but this recipe was a really great base. The cream cheese/sour cream... mixture is key, you can even add more vegetables or spices, but it provides a really creamy base for the meat. I even used reduced fat cream cheese and light sour cream. Mine made about 10 enchiladas and I could only eat two so I'd say this is best for no more than 5 people, not 6-7 as the recipe stated, although that might be in more healthy proportions ;) Anyway you do it this recipe is a keeper.Read more