Cheesy Chicken Enchiladas

These Cheesy Chicken Enchiladas use slow cooker chicken to make the prep work for these a breeze! Loaded with cheese inside and out, and topped with fresh cilantro, avocado, and sour cream, these are the ultimate comfort food.

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Prep Time: 20

Cook Time: 20

Servings: 8

Calories: 273kcal

Ingredients

2 cups enchilada sauce (canned or reserved from the enchilada chicken, divided)
8 flour tortillas
2 cups crock pot enchilada chicken
2 ½ cups shredded Mexican blend cheese (divided)
Sliced avocado
Sour cream
Cilantro

Instructions

Preheat the oven to 350 degrees and grease a 9 x 13 inch casserole dish. Spread ¼ cup of the enchilada sauce on the bottom of the dish.
Assemble the enchiladas. Set out a working area with stations for the tortillas, chicken, and cheese. Spread about ¼ cup of the chicken mixture to the left hand side of a tortilla and then sprinkle with cheese. Fold in the top and bottom edges, then roll the tortilla over the filling. Place in the prepared dish, then repeat with remaining tortillas.
Pour the remaining enchilada sauce down the middle of the tortillas, then sprinkle with the remaining cheese.
Bake for 20 minutes, or until the mixture is browned and bubbling. Top with avocado, sour cream, and cilantro. Other great toppings include diced red onion, olives, and halved grape tomatoes.

Notes

I used Mission extra soft tortillas and had no trouble rolling them. If your tortillas aren’t pliable or soft enough for rolling, place them in the microwave with a damp paper towel between them and microwave for 15-25 seconds, or until soft.
You can substitute corn tortillas for the flour, but you'll need to soften them using the method above or warming them in a bit of oil on the stove top before rolling.
Feel free to add black beans and additional veggies to the chicken mixture. Bell pepper and corn are also great.
If you don't have time to wait for the crock pot, substitute rotisserie chicken, sauteed onions and green chilies, and canned enchilada sauce.
Store leftovers in the fridge, covered, for up to 5 days.
These can be assembled up to 1 day in advance and refrigerated. Bake as usual.

Equipment

STAUB Ceramic Casserole Dish

Course Dinner, Main Dish

Cuisine American, Tex-Mex

Keyword cheesy chicken enchiladas

Nutrition