Cheesy Chicken Enchiladas

Creamy Cheesy Chicken Enchiladas are packed with tender chicken, sour cream, salsa verde, and gooey cheese—then smothered in a rich, homemade green chile cheese sauce. Baked to bubbly, golden perfection and topped with all your favorites, this is the ultimate weeknight dinner or crowd-pleasing comfort food!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword Cheesy Chicken Enchiladas

Prep Time 20

Cook Time 25

Total Time 45

Servings enchiladas

Calories 313kcal

Author Michelle

Ingredients

1 tablespoon olive oil
2 large boneless skinless chicken breast cut into bite-size pieces
½ medium onion diced
1 cup sour cream
½ cup salsa verde
½ teaspoon cumin
¼ cup freshly chopped cilantro
2 cups shredded Chihuahua cheese (see notes)
10-12 corn or flour tortillas

Cheese Sauce

2 tablespoons butter
1 cup evaporated milk
8 ounces shredded Chihuahua cheese (see notes)
1 can (4 ounces) diced green chiles

Instructions

Preheat oven to 350°F.
In a large skillet over medium heat. heat olive oil.
Add chicken and onion. Saute until chicken is cooked through and onion is tender and translucent. Remove from heat.
Stir in sour cream, salsa verde, cumin, and cilantro.
Add cheese and stir in.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 9"x13" baking dish. (If using corn tortillas, see the notes below for tips to keep them from falling apart) Set aside.
In a medium saucepan, melt butter over medium heat.
Add evaporated milk, and heat to steaming.
Stir in cheese until melted creamy and smooth.
Stir in green chiles.
Pour cheese sauce over enchiladas.
Bake in a 350°F oven for about 20-25 minutes until heated through.
Serve warm

Video

Notes

Chihuahua cheese: You can replace chihuahua cheese with mozzarella, Colby Jack, or your favorite. I highly recommend using freshly grated as it melts smoothly into the cheese sauce. Pre-shredded, store-bought cheese has a non-stick coating that sometimes prevents it from melting properly.
Corn tortillas: If your corn tortillas are breaking apart when you roll them, you can try steaming them or placing them in a pan with a little oil to soften (I usually use the oil method). You can also make your own, as they're more pliable when fresh.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in individual servings in the microwave.
Freezer Directions: Assemble the enchiladas in a casserole dish, but do not bake. Cover and freeze for up to 3 months. To bake from frozen, dry the outside of the dish if using glass. Bake at 350°F for 20 minutes uncovered. Then cover and bake for an additional 25-35 minutes, until heated through and bubbly.

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