Cheesy Chicken Enchiladas

Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe.
Photo by Kira A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2 1/2 2 1/2

    1/2 cups chopped cooked chicken breast

  • 2 2 4-cheese

    cups (8 ounces) preshredded 4-cheese Mexican blend cheese

  • 1 2/3 1 2/3

    2/3 cups plain yogurt

  • 1/3 1/3

    1/3 cup butter, melted

  • 1/4 1/4

    1/4 cup chopped onion

  • 1 1

    1 teaspoon minced garlic

  • 1/4 1/4

    1/4 teaspoon freshly ground black pepper

  • 1 3/4-ounce) 1 3/4-ounce)

    1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted

  • 1 1

    can 1 (4.5-ounce) can chopped green chiles, drained

  • 8 8

    8 (8-inch) flour tortillas

  • 1 1

    1 tablespoon canola oil

  • Cooking spray

  • 1/2 1/2

    1/2 cup (2 ounces) finely sharp cheddar cheese

  • 1/4 1/4

    1/4 cup chopped green onions

Directions

1. Preheat oven to 350°. 2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside. 3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts. Serving size = 2 enchiladas

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