This easy and delicious Barefoot Contessa Cheesy Chicken Enchiladas recipe is the perfect comfort food. Packed with creamy cheese, tender chicken, and a zesty enchilada sauce, it’s quick to make and sure to please everyone. You can easily adjust the ingredients to suit your taste or what you have in your kitchen!
Ingredients Needed
- 680g cooked and shredded chicken
- 30ml vegetable oil
- 150g chopped onion
- 1 (4-ounce/113g) can diced green chilies
- 1 envelope taco seasoning
- Salt and black pepper, to taste
- 60ml water
- 225g cottage cheese
- 170g shredded extra-sharp cheddar cheese (divided)
- 170g shredded Monterey Jack cheese (divided)
- 120g sour cream
- 12 (8-inch/20cm) flour tortillas
- 1/4 cup (15g) fresh cilantro, chopped
- 790g red enchilada sauce
How To Make Cheesy Chicken Enchiladas
- Preheat the oven to 175°C (350°F).
- Cook the chicken mixture: Heat the vegetable oil in a large skillet. Add the chopped onion and cook until soft and translucent. Stir in the diced green chilies, taco seasoning, salt, pepper, and water. Add the shredded chicken and toss to coat well. Remove from the heat, cover, and set aside.
- Prepare the cheese mixture: In a medium bowl, mix together the cottage cheese, 3/4 cup (85g) of the cheddar, 3/4 cup (85g) of the Monterey Jack, and the sour cream until well combined.
- Assemble the enchiladas: Coat the bottom of an 11×14-inch (28x35cm) baking dish with 1/2 cup (120g) of enchilada sauce. Place each tortilla on a flat surface, spoon about 3-4 tablespoons of the cheese mixture into the centre, and add an equal portion of the chicken mixture. Roll up the tortillas and place seam-side down in the baking dish.
- Add the sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly on top.
- Bake: Place the dish in the oven and bake for 20-25 minutes or until the enchiladas are hot, the sauce is bubbling, and the cheese is melted.
- Garnish and serve: Top the enchiladas with chopped fresh cilantro and enjoy!
Recipe Tips
- Use fresh tortillas: Fresh flour tortillas will make your enchiladas softer and more flavorful, so try to avoid using stale ones.
- Don’t overfill: Be careful not to overfill the tortillas. This will help them roll easily and avoid them falling apart while baking.
- Add a little extra cheese: For a gooier, more indulgent dish, feel free to add a bit more cheese on top before baking.
- Use mild or spicy enchilada sauce: You can adjust the heat of the enchiladas by using either mild or spicy enchilada sauce, depending on your preference.
- Let them rest before serving: After baking, let the enchiladas rest for 5-10 minutes. This allows the flavors to meld and makes them easier to serve.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover cheesy chicken enchiladas in an airtight container for up to 3-4 days.
- Freeze: Wrap leftover cheesy chicken enchiladas tightly in plastic wrap or foil and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months.
- Reheating: Reheat leftover cheesy chicken enchiladas in a 350°F oven, covered with foil, for 20-25 minutes until heated through. Alternatively, microwave in 30-second bursts until warm.
Nutrition Facts
Serving Size: 1 enchilada (approximately 10 ⅜ oz or 294g)
- Calories: 340
- Total Fat: 13.5g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 19g
Try More Recipes:
Barefoot Contessa Cheesy Chicken Enchiladas
Description
This easy and delicious Barefoot Contessa Cheesy Chicken Enchiladas recipe is the perfect comfort food. Packed with creamy cheese, tender chicken, and a zesty enchilada sauce, it’s quick to make and sure to please everyone. You can easily adjust the ingredients to suit your taste or what you have in your kitchen!
Ingredients
Instructions
- Preheat the oven to 175°C (350°F).
- Cook the chicken mixture: Heat the vegetable oil in a large skillet. Add the chopped onion and cook until soft and translucent. Stir in the diced green chilies, taco seasoning, salt, pepper, and water. Add the shredded chicken and toss to coat well. Remove from the heat, cover, and set aside.
- Prepare the cheese mixture: In a medium bowl, mix together the cottage cheese, 3/4 cup (85g) of the cheddar, 3/4 cup (85g) of the Monterey Jack, and the sour cream until well combined.
- Assemble the enchiladas: Coat the bottom of an 11×14-inch (28x35cm) baking dish with 1/2 cup (120g) of enchilada sauce. Place each tortilla on a flat surface, spoon about 3-4 tablespoons of the cheese mixture into the centre, and add an equal portion of the chicken mixture. Roll up the tortillas and place seam-side down in the baking dish.
- Add the sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly on top.
- Bake: Place the dish in the oven and bake for 20-25 minutes or until the enchiladas are hot, the sauce is bubbling, and the cheese is melted.
- Garnish and serve: Top the enchiladas with chopped fresh cilantro and enjoy!
Notes
- Use fresh tortillas: Fresh flour tortillas will make your enchiladas softer and more flavorful, so try to avoid using stale ones.
- Don’t overfill: Be careful not to overfill the tortillas. This will help them roll easily and avoid them falling apart while baking.
- Add a little extra cheese: For a gooier, more indulgent dish, feel free to add a bit more cheese on top before baking.
- Use mild or spicy enchilada sauce: You can adjust the heat of the enchiladas by using either mild or spicy enchilada sauce, depending on your preference.
- Let them rest before serving: After baking, let the enchiladas rest for 5-10 minutes. This allows the flavors to meld and makes them easier to serve.
Barefoot Contessa Cheesy Chicken Enchiladas