Recipe: Appetizing Baked Chicken Enchiladas

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.

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

Flour tortillas are filled with the chicken mixture, topped with salsa and cheese, and baked until bubbly. Chicken Enchilada Recipes Whether you like a spicy red sauce, a mild green sauce, or anything in between, we've got the best chicken enchilada recipes for you. Inspiration and Ideas Tips & Tricks Creamy Green Chile Chicken Enchiladas "This is my favorite enchilada recipe. The sauce is outstanding, and I had plenty to cover my dish and then some.

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!.

These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. This is the easiest chicken enchilada bake! To be honest, our favorite way to enjoy this dinner is served over our Brown Rice Pressure Cooker Recipe and with my easy broccoli in the microwave. The kids love to take the extra sauce and cheese and spoon it over the broccoli and rice. This is the best chicken enchilada recipe I've ever tried.