Quick & Easy Cheesy Chicken Enchiladas
These cheesy enchiladas have the creamiest chicken filling made with leftover rotisserie chicken, Mexican crema, veggies, and cheddar cheese!
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Servings: 6 SERVINGS
Equipment
- Knife and cutting board
- Large mixing bowl
- 9x13-inch baking dish
- Oven
Ingredients
- 3 cups leftover rotisserie chicken, shredded
- 1- 15 oz can whole kernel corn, drained
- 1- 4 oz can green chiles, chopped and undrained
- 1 red bell pepper, chopped
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp red pepper flakes
- 1 tsp parsley flakes
- 3 cups enchilada sauce
- 2 cups cheddar cheese, shredded and divided
- ¾ cup Mexican crema or sour cream, plus more for serving
- 12 corn tortillas
- Fresh cilantro for serving
Instructions
- Preheat the oven to 375 F and spray a 9x13-inch baking dish with cooking spray.
- Make the filling: combine the chicken, corn, bell pepper, green chiles, oregano, cumin, parsley, red pepper flakes, crema or sour cream, and ¾ cup shredded cheddar.
- Spoon about 3 tbsp filling on the center of each tortilla and roll cigar-style.
- Spread 1 cup enchilada sauce on the bottom of the baking dish, place the rolled tortillas (seam side down) over the sauce, pour the remaining sauce over the tortillas, and sprinkle the remaining cheese evenly on top. Bake, covered, for 20 mins. Remove the foil and bake for 5 more minutes. Serve with your favorite taco toppings on top.