Baked Chicken Cheese Enchiladas Recipe

Name: Baked Chicken Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces light cream cheese; ¼ cup light sour cream; 15 ounces red enchilada sauce; 2 cups shredded monterey jack cheese; 16 ounces chicken breasts; 1 cup frozen corn kernels; ½ teaspoon cumin; ¼ teaspoon dried oregano; ¼ teaspoon cayenne; 12 corn tortillas

Servings: persons

1
Preheat oven to 350 degrees.
2
In a medium bowl, mix cream cheese and sour cream.
3
Stir in 1/2 cup of enchilada sauce.
4
Stir in 1 cup of grated cheese.
5
In a second bowl, toss shredded chicken, corn cumin, oregano, cayenne, salt and pepper.
6
Add chicken mixture to cheese mixture and stir to combine.
7
Spread 1/2 cup of enchilada sauce over bottom of baking dish.
8
Place about 1/3 cup filling on each tortilla, roll up and transfer to baking dish with seam side down.
9
Pour remaining enchilada sauce over enchiladas, spreading to coat.
10
Sprinkle remaining cheese over top.
11
Bake for 20 - 25 minutes until hot and bubbly.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces light cream cheese, ¼ cup light sour cream, 15 ounces red enchilada sauce, 2 cups shredded monterey jack cheese, and more.

Yes, Baked Chicken Cheese Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions