Four Cheese Chicken Enchiladas

Four Cheese Chicken Enchiladas

Before leaving for Europe, I made a big batch of these saucy, scrumptious enchiladas, wrapped ‘em up tight and popped them in the freezer. When we sleepily stumbled in after an entire day of flying back from the trip, this was the perfect comfort food we needed to welcome us home.

A good back rub and a chilled margarita would have made it complete, but we took what we could get!

Chicken Enchiladas Recipe

These four cheese chicken enchiladas are stuffed with juicy chicken chunks, black beans, corn and your favorite salsa for a truly delish dinner! Simple enough for a weeknight meal but good enough for dinner guests, these mouthwatering enchiladas will keep your Tex-Mex craving coming back again and again!

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Four Cheese Chicken Enchiladas

Yield: Serves 8

Ingredients:

1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces

1 pkg. (1.25 oz.) taco seasoning

2 cups chunky-style salsa

1 15 oz. can black beans, rinsed and drained

1 cup frozen or fresh corn

2 cups Sargento Fancy Shredded 4 Cheese Mexican Cheese, divided

20 oz. red or green enchilada sauce

8 (6-inch) flour tortillas

2 Tbsp. sliced black olives

2 Tbsp. sliced green onions or chopped cilantro

Sour cream, optional

Directions:

Preheat oven to 375°F.

Heat oil in a large high-sided skillet set to medium heat. Add chicken; cook and stir 3 minutes. Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink. Stir in salsa, beans, corn and 1 cup cheese.

Spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. Soften tortillas by placing inside a slightly damp paper towel, setting on a plate and microwaving for 30 seconds. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down.

Pour remaining sauce over tortillas; sprinkle with remaining cheese. Bake in preheated oven for 20 minutes, or until cheese is melted and filling is hot. Garnish with olives, green onions/cilantro and serve with sour cream, if desired.

Enjoy!

Adapted from Sargento

      

31 Responses to “Four Cheese Chicken Enchiladas”

  1. #
    1
    Laura (Tutti Dolci) — July 2, 2012 @ 5:21 am

    Yum, these are my kind of enchiladas. It’s hard to top cheesy goodness!

  2. #
    2
    london bakes — July 2, 2012 @ 8:37 am

    That definitely sounds like a whole plateful of comfort food!

  3. #
    3
    mireia badia — July 2, 2012 @ 12:14 pm

    I love enchiladas!! These look delicious!

  4. #
    4
    Blog is the New Black — July 2, 2012 @ 12:21 pm

    Looks fantastic!

  5. #
    5
    Lindsey — July 2, 2012 @ 1:20 pm

    Great idea making freezer food before a big trip! These look great!

  6. #
    6
    Judipatooti — July 2, 2012 @ 1:24 pm

    We are big Mexican food fans. Love your idea for take out food (take it out of the freezer). ;-) I make my own enchilada sauce and keep extra in the freezer. It’s so easy. It tastes better than canned and so much less expensive!

  7. #
    7
    Natalie @ Cooking for My Kids — July 2, 2012 @ 1:27 pm

    Wow, Georgia. Those enchiladas look fantastic. There is nothing like Mexican food to warm the heart and the soul…and the belly, of course. :)

  8. #
    8
    Chung-Ah | Damn Delicious — July 2, 2012 @ 1:45 pm

    Wow, these enchiladas look incredible!! And you know I have no problem with these babies being filled with four different kinds of cheeses.

  9. #
    9
    Ashley @ Kitchen Meets Girl — July 2, 2012 @ 1:59 pm

    Yum, these look amazing! Mexican is my absolute favorite, and I’m always looking for a new dish to add into my rotation–looks like I’ve found one!

  10. #
    10
    Crunchy Creamy Sweet — July 2, 2012 @ 3:30 pm

    Wow! What a gorgeous dish, Georgia! We love enchiladas and I really need to make this again. Thank you for sharing!

  11. #
    11
    A Canadian Foodie — July 2, 2012 @ 3:33 pm

    Do you have a homemade recipe for the sauce? That is what really makes such a difference. I will search your site to see.
    :)
    V

  12. #
    12
    Georgia | The Comfort of Cooking — July 2, 2012 @ 3:40 pm

    No, I don’t have a homemade enchilada sauce recipe up here.

  13. #
    13
    Erin @ Dinners, Dishes and Desserts — July 2, 2012 @ 3:54 pm

    Oh I love these! We are huge enchilada fans. I have never tried freezing them though – what a great idea!

  14. #
    14
    Jessica@AKitchenAddiction — July 2, 2012 @ 3:55 pm

    Love the cheesiness! I also like the fact that these freeze well! I like to keep these type of recipes on hand for when I know it’s going to be really busy!

  15. #
    15
    SkinnyMommy — July 2, 2012 @ 5:24 pm

    Looks great and welcome home!

  16. #
    16
    Guru Uru — July 2, 2012 @ 8:38 pm

    Thanks for sharing my friend :D
    These enchiladas are drool worthy (ahem, 4 cheese :D)

    Cheers
    CCU

  17. #
    17
    Cassie/Bake Your Day — July 2, 2012 @ 8:43 pm

    My husband would love these, I already know it. They look so perfect!

  18. #
    18
    Teresa, food on fifth.com — July 2, 2012 @ 11:23 pm

    Most of all I am impressed that you even thought of having a meal ready to eat upon arriving home from a trip to Europe. But, since you did, what a tasty meal it is. Yummy.

  19. #
    19
    Julie @ Table for Two — July 3, 2012 @ 12:03 am

    wow, i could go swimming in that sauce. this looks delicious and perfect!!

  20. #
    20
    eatgood4life.blogspot.com — July 3, 2012 @ 12:49 am

    These enchiladas sure look good. I love all of that sauce around them :-) so how did you like Spain? Did you like the food? I miss it. For sure I will be back next summer!!

  21. #
    21
    sally @ sallys baking addiction — July 3, 2012 @ 1:00 am

    oh my goodness Georgia! These are the most PERFECT enchiladas I’ve pretty much ever seen! I’ve made them before but they definitely didn’t look as yummy as yours! I’m saving this recipe :)

  22. #
    22
    Georgia | The Comfort of Cooking — July 3, 2012 @ 1:56 am

    Miryam – I absolutely loved Spain. The food was my favorite part!

  23. #
    23
    Reem | SImply Reem — July 3, 2012 @ 4:04 am

    Georgia these look perfect!!
    I have thinking of making them, now that I have seen these I am totally inspired!!

  24. #
    24
    Lynna — July 3, 2012 @ 8:20 am

    I don’t really each enchiladas, but boy do these make me want too!

  25. #
    25
    Kelly | Eat Yourself Skinny — July 3, 2012 @ 3:54 pm

    Yum! These look incredible! :)

  26. #
    26
    Sawsan@chef in disguise — July 4, 2012 @ 6:36 am

    These look amazing Georgia,
    These will make you want to get home even faster just to enjoy them

  27. #
    27
    SavoringTime in the Kitchen — July 4, 2012 @ 5:22 pm

    The photos are mouth-watering! Saving a copy to try :)

  28. #
    28
    Cathleen — July 5, 2012 @ 1:53 am

    I think that I’m in dire need of an enchilada right now, these look perfect!

  29. #
    29
    Baker Street — July 5, 2012 @ 3:07 am

    Your pictures are making me drool! I gotta go get me some enchiladas right now! :)

  30. #
    30
    laurenkellynutrition.com — July 5, 2012 @ 11:14 pm

    My family loves enchiladas! Thanks for sharing :)

  31. #
    31
    From Valeries Kitchen — July 6, 2012 @ 3:56 am

    These look delicious Georgia! There is nothing more comforting and Mexican food.

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