Cheesy Chicken & Chile Enchiladas
Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.
Recipe - The Fresh Grocer - Corporate
Cheesy Chicken & Chile Enchiladas
Prep Time25 Minutes
Servings8
Cook Time20 Minutes
Ingredients
3 cans (10 oz. each) red enchilada sauce, warmed
1/2 cups shredded cooked chicken
1 cup frozen corn
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
1 cup sour cream, divided
16 corn tortillas (6 inch), warmed
1/4 cup chopped fresh cilantro
Directions
- Heat oven to 375°F.
- Spread 1 cup enchilada sauce onto bottom of 13×9-inch pan sprayed with cooking spray.
- Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas.
- Roll up. Place, seam sides down, over sauce in pan; top with remaining enchilada sauce.
- Cover.
- Bake 20 min. or until heated through.
- Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
- Serve topped with remaining sour cream; sprinkle with cilantro.
25 minutes
Prep Time
20 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Old El Paso Red Enchilada Sauce, 10 oz, 10 Ounce
$2.79$0.28/oz
Pollo Fresco Chicken Wings, 3 pound, 3 Pound
$10.47 avg/ea$3.49/lb
Bowl & Basket Steam in Bag Super Sweet Yellow & White Corn, 12 oz, 12 Ounce
$1.39$0.12/oz
Ro-Tel Fire Roasted Diced Tomatoes & Green Chilies, 10 oz, 10 Ounce
On Sale! Limit 4
$1.33 was $1.69$0.13/oz
Kraft Mexican Style Cheddar Jack Natural Cheese, 8 oz, 8 Ounce
$3.59$0.45/oz
Daisy Pure & Natural Sour Cream, 1.5 lb, 24 Ounce
$4.99$0.21/oz
La Banderita White Corn Tortillas, 24.9 oz, 27.5 Ounce
$2.69$0.10/oz
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99
Directions
- Heat oven to 375°F.
- Spread 1 cup enchilada sauce onto bottom of 13×9-inch pan sprayed with cooking spray.
- Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas.
- Roll up. Place, seam sides down, over sauce in pan; top with remaining enchilada sauce.
- Cover.
- Bake 20 min. or until heated through.
- Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
- Serve topped with remaining sour cream; sprinkle with cilantro.