Easy Cheesy Chicken Enchiladas

Easy Cheesy Chicken Enchiladas 2

It’s Mexican night here at Vintage Victuals!
So, what’s on the menu, you ask?

This is one of our favorite meals – it’s a fabulous fiesta! These enchiladas are so easy, but full of flavor. The perfect balance of spices and cheese, they are perfect for a weeknight meal or for a festive Cinco de Mayo party.

Easy Cheesy Chicken Enchiladas

2 cups cooked chicken, shredded (roasted chicken is the best, but boiled breast meat works, too)
1/2 cup sour cream
1/2 cup Mexican cheese dip (see photo below)
1/2 cup shredded Mexican cheese blend
1 3.5 ounce can green chilies
1 1/2 teaspoons fajita seasoning
Half a pinch of red pepper flake
1/8 teaspoon freshly ground black pepper
2 shakes Tabasco hot sauce
1/4 cup chopped fresh cilantro
8 soft-taco-sized tortillas (I like flour, but corn tortillas are more *authentic*)
1/2 cup enchilada sauce ((recommended: Trader Joe’s)
1/2 cup more shredded Mexican cheese blend

Grease a 9×13 -inch baking dish, and preheat your oven to 375 degrees.

In a large bowl, combine the shredded chicken, sour cream, cheese dip, shredded cheese, green chilies, fajita seasoning, red pepper flake, pepper, Tabasco, and cilantro – until thoroughly mixed. Take tortillas, one at a time, and fill with about 1/2 cup of the chicken mixture. Roll the tortilla up, and place the enchilada, seam-side-down, in the prepared baking dish. Pour the enchilada sauce over the top, like so . . .

Easy Cheesy Chicken Enchiladas 3 - 2

Bake for 20 minutes, until sauce is bubbly and tortillas begin to turn golden. Remove from the oven and sprinkle with the second 1/2 cup of shredded cheese. Return to the oven for 5-10 minutes, until cheese is melty and caramelized. Serve with your favorite sides, and perhaps a margarita! Enjoy!

Easy Cheesy Chicken Enchiladas

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