Easiest Way to Prepare Delicious 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. Flour tortillas are filled with the chicken mixture, topped with salsa and cheese, and baked until bubbly.

Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. You can have Baked Chicken Enchiladas using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Baked Chicken Enchiladas

1. It's 3 of boneless skinless chicken breasts.
2. Prepare 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. It's 1 (8 oz.) of pkg. Monterey Jack Cheese.
7. It's 1 (8 oz.) of pkg. Colby Jack Cheese.
8. Prepare 20-25 of corn tortillas.
9. Prepare of Toppings: sour cream, green onions.

If desired, serve with lettuce, tomato, sour cream and olives. 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. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can. You can either place the chicken enchiladas seam-side-up or seam-side-down.

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!.

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. It came out more like a cheesy stew. I served it over yellow rice. This is the best chicken enchilada recipe I've ever tried.