Cheesy Baked Chicken Enchiladas

This is crunchy on the ends! It’s like eating chips! Grace announced last night at dinner.

Joe had surprised us with a new recipe, something we’d never tried before, cheesy baked chicken enchiladas.

I was dubious about eating enchiladas at this point of my pregnancy (because I have a lot of heartburn and indigestion) but the enchiladas were delicious.

I was excited to eat them again for lunch the next day; I don’t get excited about much these days.

Except ice cream. I still get excited about ice cream.

And eggnog.

Anyway, these enchiladas were tasty, and Joe said they were easy to make.

Print Recipe

Cheesy Baked Chicken Enchiladas

Servings

Ingredients

• 2 1/4 cups cooked chicken Joe uses 2 cans of shredded chicken.
• 1 small red onion finely chopped
• 1 cup cilantro finely chopped
• 3 cups salsa
• 1 tablespoon lime juice fresh
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 8 8-inch whole wheat tortillas
• 3 cups Cheddar cheese shredded
• Sour cream for serving

Servings Ingredients 2 1/4 cups cooked chicken Joe uses 2 cans of shredded chicken. 1 small red onion finely chopped 1 cup cilantro finely chopped 3 cups salsa 1 tablespoon lime juice fresh 1/2 teaspoon salt 1/4 teaspoon black pepper freshly ground 8 8-inch whole wheat tortillas 3 cups Cheddar cheese shredded Sour cream for serving

Instructions

1. Preheat the oven to 400.
2. In a large bowl, prepare the filling by gently mixing the chicken, onion, all but 2 tablespoons of the cilantro, 1/2 cup of salsa, lime juice, salt, and pepper.
3. Spread 1/2 cup of salsa over the bottom of a 9x13 baking dish. (Alternately, you could just spritz it with olive oil or cooking spray, which is what Joe did.)
4. Divide filling evenly among the 8 tortillas, forming it into a strip down the center of each. Roll the tortillas around the filling; place seam-side down in the prepared baking dish.
5. Cover the rolled enchiladas with the remaining 2 cups of salsa and sprinkle evenly with cheese.
6. Bake until the top is golden brown and bubbly, about 30 minutes.
7. Sprinkle with remaining cilantro and serve with sour cream.

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About a year ago, I received a cookbook called Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66’s Landmark Rock Cafe from a friend in PR.

It’s full of my kind of recipes: simple, healthy, comfortable.

We cook from it often; the original recipe came from that cookbook.

© 2010 – 2018, Tara Ziegmont. All rights reserved.