Weeknight Chicken Enchilada Bake

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Easy to prepare chicken enchilada bake, chicken and cheese filled tortillas with a cream and melted cheese topping

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  • 8
  • Easy
  • 10 mins
  • 40 mins
  • 5 mins
  • Average budget

Ingredients

  • 2 pounds cooked chicken meat, shredded (great use for leftover rotisserie chicken)
  • One 8-ounce pkg cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon ground paprika
  • 1 cup green enchilada sauce-divided
  • 2 cups shredded Mexican blend cheese
  • 2 to 3 tablespoons chopped fresh cilantro
  • Kosher salt and ground black pepper
  • 2 jalapeno peppers, finely diced (optional-for spicier version)
  • Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
  • 1 cup heavy cream
  • Garnishes: salsa, tomato, avocado, guacamole, sour cream

Preparation

Step 1

In a large mixing bowl, combine the chicken, softened cream cheese, sour cream, nutmeg, 2/3 cup enchilada sauce, and 1 cup of the Mexican blend cheese, the cilantro, jalapeno peppers(if desire spicier version) and salt and pepper to taste.
Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Mix remaining 1/3 cup of enchilada sauce, with the heavy cream and pour over the top of the casserole, and top with the remaining Mexican cheese.
Preheat the oven to 375 degrees F and bake the casserole brown and bubbly
Serve with desired garnish.

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