Easiest Way to Prepare Tasty Baked Chicken Enchiladas

Baked Chicken Enchiladas. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!! Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Wrap corn tortillas in foil and warm in the oven.

You can either place the chicken enchiladas seam-side-up or seam-side-down. Then pour any remaining sauce on top of the enchiladas and sprinkle on some extra cheese. Bake uncovered until the enchiladas are cooked through and the edges of the tortillas get slightly crispy. You can cook Baked Chicken Enchiladas using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Baked Chicken Enchiladas

1. Prepare 3 of boneless skinless chicken breasts.
2. Prepare 1 (8 oz.) of pkg. cream cheese, softened.
3. Prepare 1 cup of sour cream.
4. Prepare 2 cups of salsa (I use Pace Picante).
5. It's 1 can of Rotel, drained.
6. You need 1 (8 oz.) of pkg. Monterey Jack Cheese.
7. You need 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.

I like to use a rotisserie chicken here for so many valid reasons: You have a combination of white meat and dark meat which yields a more flavorful filling. For some reason, a chicken that's cooked rotisserie-style is innately more flavorful than a chicken you would just bake or sear. It came out more like a cheesy stew. I served it over yellow rice.

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 Easy Chicken Enchiladas make the best Mexican dinner ever! This homemade classic is an all-time family favorite that's great for easy weeknight meals. Enjoy these shredded chicken enchiladas as a fresh take on a classic with a creamy filling, upgraded enchilada sauce, and, naturally, lots and lots of cheese. These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. This is the best chicken enchilada recipe I've ever tried.